Sodium Dithionite Concentration in Traditional Bread and Health Risk Assessment: A Case Study in Qom City

Background Aims of the Study: This study aimed to determine sodium dithionite as an additive in traditional bread and its health risk assessment in Qom province and was designed in two stages. Materials and Methods: It was designed in two stages. In the first stage, the concentration of Sodium dithionite in the traditional breads (4 type of bread with code number of 1, 2, 3, and 4) were measured. 70 samples were randomly selected from the bakeries and analyzed by spectrophotometer in 560 nm and Instrumental detection limit (LOD) of 1 mg/l. In the second stage, health risk assessment was determined. Required data were extracted by a questionnaire (NUTRIKAP) used as a survey tools for household food basket. The sampling method at households Level at the single stage cluster sampling with sample size was estimated for 456 (57 clusters of 8 people in Qom province). Results: The results of Sodium dithionite test in bread samples showed that in 40% of all samples, Sodium dithionite concentration was 1.23±0.99 ppm. The risk assessment for all age groups showed that the hazard quotient (HQ) was 1. Conclusion: according to the pattern of bread consumption, the daily intake of Sodium dithionite does not pose a significant health risk. However, training to Bakers and bakery workers and related food industries is essential and continuous monitoring of additives in bread is more of concern.