Sahebi Hamed, Mirza Alizadeh Adel, Hashempour-Baltork Fataneh, Rastegar Hossein, Aminzare Majid, Mohseni Mehran
Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
Social Determinants of Health Research Center, Health and Metabolic Diseases Research Institute, Zanjan University of Medical Sciences, Zanjan, Iran.
NPJ Sci Food. 2025 May 17;9(1):76. doi: 10.1038/s41538-025-00446-3.
This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method for measuring 5-HMF, using green extraction techniques coupled with HPLC. The highest and lowest mean concentration of 5-HMF was detected in Sangak and Taftoon samples as 74.32 and 15.46 mg/kg, respectively. The chronic daily intake exposure to 5-HMF in traditional breads with non-carcinogenic effects in children, adolescents, and adults who consumed Sangak bread, was higher than others. Target hazard quotient values for all age groups were below 1, indicating low immediate non-carcinogenic risk. Uncertainty analysis of exposure indicated that all age groups consuming breads (especially Sangak) can be exposed to carcinogenic risks. Overall, while the risk of cancer from bread consumption is serious for adults (Sangak) and children (Barbari and Sangak), the study emphasizes the caution regarding Sangak consumption in all age groups.
本研究调查了伊朗传统面包类型中5-羟甲基糠醛（5-HMF）的形成情况。目的是使用绿色萃取技术结合高效液相色谱法，确定测量5-HMF的最有效萃取方法。在桑加克面包和塔夫通面包样品中检测到的5-HMF平均浓度最高和最低，分别为74.32和15.46毫克/千克。食用桑加克面包的儿童、青少年和成年人中，传统面包中5-HMF的慢性每日摄入量暴露具有非致癌作用，高于其他面包。所有年龄组的目标危害商值均低于1，表明即时非致癌风险较低。暴露的不确定性分析表明，食用面包的所有年龄组（尤其是桑加克面包）都可能面临致癌风险。总体而言，虽然食用面包对成年人（桑加克面包）和儿童（巴巴里面包和桑加克面包）的致癌风险很严重，但该研究强调所有年龄组食用桑加克面包时都要谨慎。
