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Nutritional Risk Factors (Salt, Sugar, Fat) in Industrial and Guild Foods in Iran
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K Khosravi-Darani *   , S Sohranvandi , R Ferdowsi |
| , kiankh@yahoo.com |
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Abstract: (6 Views) |
Background and aims: Nutrition patterns can cause health or disease. The most important causes of certain diseases and mortality in developed and developing countries are food poverty and lifestyle that have been linked to obesity, cardiovascular disease, type 2 diabetes, high blood pressure and osteoporosis. In order to achieve and improve the health status through reducing nutrition associated chronic diseases in children and adults, it is necessary to reduce the consumption of these compounds. Measuring the amount of sugar, salt and fat in foods and informing consumers of their actual intake is one of the most effective ways to reduce the consumption of these compounds. The aim of this article is to present a policy report to reduce the intake of nutritional hazards in the Iranian table.
Materials and Methods: 3000 food items in the 5 groups of cereal beverages, oil, dairy products and meat were collected in Tehran province and other cities (from the 7 climates of Iran) and analyzed for sugar, salt and fat content. Also, the levels of these compounds were compared with the corresponding national standards. In the case of sugary foods, the levels of reducing sugar, total sugar and sucrose were measured separately and compared with the required levels according to national standards.
Results: The data from analyzing 3,000 industrial and guild food samples collected from Tehran and other cities showed that the of nutritional risk mismatches in different groups of the five food categories classified in this national program varies. In Tehran and other cities, 42.7 and 47.2 % of traditional breads had salt more than permissible limit, respectively. The average salt content in traditional breads in Tehran was determined from Sangak, Barbari, Taftun, and Lavash, respectively.In the ready-to-drinks group, the lowest total sugar content was for non-alcoholic malt beverages and the highest for nectars. 45% of household oil samples in terms of total saturated fatty acids and 70% of samples in terms of total trans fatty acids were in compliance with the standard and the mentioned circular. In the meat group; the salt content of all sausage and hot dog samples obtained from the 10 main meat product factories in the country was below the standard and was in compliance with the national standard of Iran.
Conclusion: It seems that actions are needed to reform regulations and standards to reduce the nutritional risks of which are described in detail in the article, and its headings include: reforming Iranian national standards (determining and amending the standard limit and amending the measurement method), the need to monitor industrial products (further monitoring and the possibility of legal follow-up of hazardous compounds in industrial products and standard development, changing food formulations with the aim of reducing the intake of salt, sugar, and fat in industrial and guild food products, reforming labeling, increasing consumer information, and improving access to healthy food in schools and local communities. |
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| Keywords: Nutritional risks of non-communicable diseases, Salt, Sugar, Total fat, Fatty acids, Saturated, Trans, Industrial and guild commercial foods in Iran |
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Full-Text [PDF 378 kb]
(5 Downloads)
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Article type: Brief Policy |
Subject:
Food Science
Received: 2026/05/24 | Accepted: 2026/01/30 | Published: 2026/06/1
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