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Esfarjani F, Abedi A, Dehghani A, Fadavi G, Mohammadi-Nasrabadi F. Health risk assessment of heavy metal pollutants in Iranian hen eggs: a systematic review and meta-analysis. Environ Sci Pollut Res Int 2024:10.1007/s11356-024-33211-2. [PMID: 38616222 DOI: 10.1007/s11356-024-33211-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 04/02/2024] [Indexed: 04/16/2024]
Abstract
Eggs are a high-quality, nutrient-dense source of protein that is available at a relatively low price and the contamination of eggs by heavy metals is an important issue in public health. This review aimed to assess the risk of heavy metal pollutants in Iranian hen eggs. Original full-text available studies in Iran, detecting levels of Pb, Cd, As, and Hg in whole or part of the egg, and published between January 2000 and March 2023 were selected based on the inclusion criteria. The random-effect model was used to estimate the pooled concentrations of Pb, Cd, As, and Hg in Iranian eggs in meta-analysis. The incremental lifetime cancer risk (ILCR) and the target hazard quotient (THQ) were estimated by both calculation and Monte Carlo simulations to determine the carcinogenic and non-carcinogenic risk of egg consumption, respectively. The pooled concentrations of heavy metals in Iranian hen eggs from nine articles (11 datasets: 10 studies on Pb, 7 on Cd, and 5 on As and Hg concentrations) were Pb 0.29 (95% CI 0.20-0.39) mg kg-1, Cd 0.04 (95% CI 0.03-0.06) mg kg-1, As 0.05 (95% CI 0.03-0.07) mg kg-1, and Hg 0.03 (95% CI 0.02-0.04) mg kg-1. THQ did not show the non-carcinogenic risk; however, the ILCR for Pb concentration showed the threshold carcinogenic risk (mean ILCR = 8.94e - 4 and 9.0E - 4 by calculation and Monte Carlo simulations, respectively), with the greater risk for Cd (mean ILCR = 2.02e - 2). The carcinogenic risk of Pb and Cd concentration in Iranian hen eggs shows the urgent need for programs and policies to lower the risk for consumers by providing healthier feeding.
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Affiliation(s)
- Fatemeh Esfarjani
- Research Department of Food and Nutrition Policy and Planning, National Nutrition and Food Technology Research Institute (NNFTRI), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, No. 7, Hafezi (West Arghavan) St., Farahzadi Blvd., Qods Town, P.O. Box: 19395-4741, Tehran, Zip Code: 1981619573, Iran
| | - Abdolsamad Abedi
- Research Department of Food and Nutrition Policy and Planning, National Nutrition and Food Technology Research Institute (NNFTRI), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, No. 7, Hafezi (West Arghavan) St., Farahzadi Blvd., Qods Town, P.O. Box: 19395-4741, Tehran, Zip Code: 1981619573, Iran
| | - Azadeh Dehghani
- Nutrition Research Center, Department of Community Nutrition, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ghasem Fadavi
- Food, Halal and Agricultural Products Research Group, Research Center of Food Technology and Agricultural Products, Standard Research Institute, Karaj, Alborz, Iran
| | - Fatemeh Mohammadi-Nasrabadi
- Research Department of Food and Nutrition Policy and Planning, National Nutrition and Food Technology Research Institute (NNFTRI), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, No. 7, Hafezi (West Arghavan) St., Farahzadi Blvd., Qods Town, P.O. Box: 19395-4741, Tehran, Zip Code: 1981619573, Iran.
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Mohammadi-Nasrabadi F, Ghodsi D, Haghighian-Roudsari A, Esfarjani F, Khoshfetrat MR, Houshialsadat Z, Mohammadi-Nasrabadi M, Fadavi G, Majdzadeh R. Economic Sanctions Affecting Household Food and Nutrition Security and Policies to Cope With Them: A Systematic Review. Int J Health Policy Manag 2023; 12:7362. [PMID: 38618825 PMCID: PMC10590471 DOI: 10.34172/ijhpm.2023.7362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/16/2023] [Indexed: 04/16/2024] Open
Abstract
BACKGROUND This review was conducted to identify the impact of economic sanctions on household food and nutrition security and policies to cope with them in countries exposed to sanctions. METHODS The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines 2020 were used to identify, select, appraise, and synthesize studies. Electronic databases in addition to Persian ones have been systematically searched for all related documents published until March 2022. Exclusion criteria were: lack of data related to food insecurity in countries subject to sanction and very low quality of the article. The quality of included studies was assessed using the Joanna Briggs Institute (JBI) Critical Appraisal checklists. The results were presented as qualitative and quantitative syntheses. RESULTS Of 1428 identified studies, 36 publications remained in the review, which belong to Iran (n=8), Cuba (n=8), Russia (n=7), Iraq (n=7), and Haiti (n=6), respectively. Declining gross domestic product (GDP), devaluation of the national currency, and the quality of food, increase in inflation, unemployment, and consumer prices, infant and under 5 years mortality, energy, and protein deficiency, and the poverty rate were reported as sanction consequences. The most important strategies to improve food security were the humanitarian assistance provided by the international community (Haiti), equity and priority for vulnerable groups mainly by expanding the healthcare system (Cuba), adopting a food ration system in the oil-for-food program, and fixing the price of food baskets (Iraq), import substitution and self-sufficiency (Russia), support domestic production, direct and indirect support and compensation packages for vulnerable households (the approach of resistance economy in Iran). CONCLUSION Due to the heterogeneity of studies, meta-analysis was not possible. Since inadequate physical and economic food access caused by sanctions affects especially disadvantaged and vulnerable groups, planning to improve food security and providing support packages for these groups seems necessary.
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Affiliation(s)
- Fatemeh Mohammadi-Nasrabadi
- Research Department of Food and Nutrition Policy and Planning, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Delaram Ghodsi
- Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Arezoo Haghighian-Roudsari
- Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fatemeh Esfarjani
- Research Department of Food and Nutrition Policy and Planning, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad-Reza Khoshfetrat
- Research Department of Food and Nutrition Policy and Planning, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zeinab Houshialsadat
- School of Public Health, Physiotherapy and Sports Sciences, University College Dublin, Dublin, Ireland
| | - Maryam Mohammadi-Nasrabadi
- Department of Health Education and Promotion, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ghasem Fadavi
- Food, Halal and Agricultural Products Research Group, Research Center of Food Technology and Agricultural Products, Standard Research Institute, Karaj, Iran
| | - Reza Majdzadeh
- Interdisciplinary Research and Practice Division, School of Health and Social Care, University of Essex, Colchester, UK
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Doustmohammadian A, Mohammadi-Nasrabadi F, Fadavi G. COVID-19 pandemic and food security in different contexts: A systematic review protocol. PLoS One 2022; 17:e0273046. [PMID: 36095016 PMCID: PMC9467351 DOI: 10.1371/journal.pone.0273046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 08/02/2022] [Indexed: 11/19/2022] Open
Abstract
Background
Given the unprecedented nature of the COVID-19 crisis and the importance of early implementation of prevention programs, it is essential to understand better its potential impacts on various food security dimensions and indicators.
Methods
Research databases, including Cochrane Central Register of Controlled Trials (CENTRAL), Cochrane Public Health Register, PubMed/MEDLINE, SCOPUS, EMBASE, CINAHL, Web of science, and Google Scholar, will be searched using a search strategy and keywords developed in collaboration with librarians. The review will include all field and community trials and observational studies in all population groups. Searching electronic databases, study selection, and data extraction will be conducted by two researchers independently. Four critical appraisal tools will be used to assess the quality of included studies according to the study design: The Joanna Briggs Institute (JBI) Prevalence Critical Appraisal tool, the JBI critical appraisal checklist for randomized control/pseudo-randomized trial, descriptive/case series, and comparable cohort/case-control. These tools were initially designed for use in systematic reviews. A narrative synthesis will be implemented to summarize findings if meta-analyses are not appropriate.
Discussion
The current systematic review results can be used to predict the effect of COVID-19 on the individuals’ and households’ food security, especially in vulnerable populations, and develop effective interventions. This review can provide information for policymakers to better understand the factors influencing the implementation of these interventions and inform decision-making to improve food security.
Systematic review registration
The present study registration number in the international prospective register of systematic reviews (PROSPERO) is CRD42020185843.
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Affiliation(s)
- Azam Doustmohammadian
- Gastrointestinal and Liver Disease Research Center (GILDRC), Iran University of Medical Sciences, Tehran, Iran
| | - Fatemeh Mohammadi-Nasrabadi
- Food, Halal and Agricultural Products Research Group, Research Center of Food Technology and Agricultural Products, Standard Research Institute, Karaj, Alborz, Iran
- * E-mail:
| | - Ghasem Fadavi
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute (NNFTRI), Faculty of Nutrition Sciences and Food technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Fadavi G, Ghiasi M, Zargarran A, Mohammadifar MA. Some Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia. Nutr Food Sci Res 2017. [DOI: 10.18869/acadpub.nfsr.4.1.33] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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Abdolmaleki K, Mohammadifar MA, Mohammadi R, Fadavi G, Meybodi NM. The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth. Carbohydr Polym 2016; 140:342-8. [DOI: 10.1016/j.carbpol.2015.12.081] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 12/27/2015] [Accepted: 12/30/2015] [Indexed: 11/25/2022]
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Zargaraan A, Saghafi Z, Hasandokht Firouz M, Fadavi G, Ghorbani Gorji S, Mohammadifar MA. Effect of Rheological Properties on Sensory Acceptance of Two-Model Dysphagia-Oriented Food Products. J Texture Stud 2015. [DOI: 10.1111/jtxs.12131] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Azizollaah Zargaraan
- Office of the Vice President for Research; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Science; Tehran Iran
| | - Zahra Saghafi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
| | - Mahtab Hasandokht Firouz
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
| | - Ghasem Fadavi
- Department of Food and Agriculture Research; Institute of Standard and Industrial Research of Iran (ISIRI); Karaj Iran
| | - Sara Ghorbani Gorji
- School of Agriculture and Food Sciences; University of Queensland; St. Lucia Queensland Australia
| | - Mohammad Amin Mohammadifar
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
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Fadavi G, Mohammadifar MA, Zargarran A, Mortazavian AM, Komeili R. Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia. Carbohydr Polym 2014; 101:1074-80. [DOI: 10.1016/j.carbpol.2013.09.095] [Citation(s) in RCA: 94] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Revised: 09/27/2013] [Accepted: 09/29/2013] [Indexed: 10/26/2022]
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Zargaraan A, Rastmanesh R, Fadavi G, Zayeri F, Mohammadifar MA. Rheological aspects of dysphagia-oriented food products: A mini review. Food Science and Human Wellness 2013. [DOI: 10.1016/j.fshw.2013.11.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Shojaee-Aliabadi S, Hosseini SM, Tiwari B, Hashemi M, Fadavi G, Khaksar R. Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03203.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran; Iran
| | - Seyede M. Hosseini
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran; Iran
| | - Brijesh Tiwari
- Hollings Faculty; Manchester Food Research Centre; Manchester Metropolitan University; Manchester; UK
| | | | - Ghasem Fadavi
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran; Iran
| | - Ramin Khaksar
- Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran; Iran
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