Abstract The intake levels of sugar and fats, including unsaturated fatty acids (USFs), trans-fatty acids (TFAs), and saturated fatty acids (SFAs), should be monitored to prevent the prevalence of non-communicable diseases. Cereal-based bakery products are one of the significant sources of dietary fat and sugar intake throughout the world. This study evaluates the trend of fat and sugar in Iranian bakery products, focusing on saturated and TFAs and their implication for public health. In this regard, 132 industrial and traditional cereal-based-backed products were randomly collected from the Tehran market. The total fat, SFAs, TFAs, unsaturated fatty acids (UFAs), and sugar of each bakery product were determined. The fatty acid compositions of these products were evaluated according to the direct methylation method. Our results indicated that total fat in Iranian bakery products ranged from 8.99±2.95% (sponge cake) to 24.92±7.86% (puffed product). Total sugar varied from 11.12±1.89% (pirashki) to 30.38±13.11% (funnel pastry). Among fifteen different types of bakery products, the highest TFAs and UFAs levels were detected in simple biscuits (0.52±0.50%) and (17.20±8.71%), respectively. The present study indicated that bakery products' sugar and fat content as risk factors of non-communicable diseases was not higher than those of other countries.

Abstract The current study was conducted to evaluate the effects of three generation sources of smoke (poplar, haloxylon, and white paper), smoking duration (2 and 4 h) and meat contents (55 and 80%) on Polycyclic Aromatic Hydrocarbons (PAHs) levels of meat sausages. The results showed that there are a positive correlation between the lignin content of smoke generation sources and the PAHs level of smokes and smoked sausages. The total PAHs contents in both smoke and smoked sausages increased significantly as smoking duration increased from 2 to 4 h. The concentrations of total PAHs in the smoked sausage ranged from 6.35 to 20.04 μg⁄Kg. Furthermore, the benzo[a]pyrene (BaP) levels for the smoked sausages were 0.30 to 1.14 µg⁄Kg. However, the contents of BaP and PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) were lower than the limit of detection (LOD) in all samples of the smoked sausages. The smoked sausage with 80% of meat content (less fat) processed by poplar and white paper for 2 h had the lowest level of PAHs.

Abstract Aflatoxin M1 (AFM1) is one of the mycotoxins found in milk and dairy products and is classified as a Group I carcinogen. In this study, samples of doogh (60), kefir (30), and kashk (20) were collected from Hamedan, Iran, and examined for AFM1 contamination using the ELISA method. Ninety-two (83.64%) out of 110 samples were positive for AFM1, with the highest amount of contamination in kashk (90%) and the lowest amount of contamination in kefir (73.33%). The level of AFM1 in four (3.64%) of the samples (3 samples of doogh and 1 sample of kashk) was higher than in the European Union (0.05 µg/kg). However, all samples had AFM1 lower than Iran's allowable limit, i.e., 0.1 µg/kg. Due to the low mean level of contamination in samples compared with the allowable limit, there is no concern for human health. However, it is necessary to monitor these products to decrease AFM1 incidence.