Author/Authors :
Osati، Saeed نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology , , Davari، Azadeh نويسنده Freelance Researcher and Trainer in Leadership and Food Security , , Safafar، Hamed نويسنده Techno-Azma accredited laboratory , , Haghighian Roudsari، Arezoo نويسنده Students’ Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology , , Ghavamzadeh، Saeid نويسنده Nutrition Department, Faculty of Medicine , , Mortazavian، Amir Mohammad نويسنده Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences , , Rashidi، Arash نويسنده Nutrition Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology ,
Abstract :
Arsenic is a carcinogenic and toxicant element widely found in the environment and might be part of causation web of Oesophageal Cancer (OC), which has one of the highest incidence rates in Golestan Province, Northeast Iran. In this pilot study, we collected 10 Sheep tail (donbeh) and 9 mixed spices samples, as widely consumed foods in the region, from main counties in the province and analyzed for arsenic concentrations using AOAC atomic absorption spectrophotometry method. Findings showed that arsenic levels in all samples were less than the safe level of 1 ppm. Total arsenic intake from sheep tail and mixed spices sources were estimated at 4.68 and 4.24 µg/day in men and women, respectively. Therefore, the study suggests that arsenic intake from these commonly consumed foods do not seem as a major hazard for OC etiology.
