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ORIGINAL ARTICLE
Year : 2018  |  Volume : 8  |  Issue : 1  |  Page : 24-27

Prevalence of using baking soda in different types of most commonly consumed breads by Iranian people


1 Gastroenterology and Hepatology Diseases Research Center, Qom University of Medical Sciences, Qom, Iran
2 Research Center for Environmental Pollutants, Department of Environmental Health Engineering, Qom University of Medical Sciences, Qom, Iran

Correspondence Address:
Mahdi Asadi-Ghalhari
Department of Environmental Health Engineering, Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom
Iran
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/AIHB.AIHB_53_17

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Background: Nowadays, in most bakeries in order to accelerate bread production process and reduce work pressure on bakers, harmful chemicals like baking soda are in use. Therefore, the aim of the present study was to investigate the prevalence of using baking soda in different types of most commonly consumed breads by Iranian people. Materials and Methods: This cross-sectional descriptive study was carried out on 234 bakeries in Qom, Iran, during 2017. The proportional stratified sampling method was used to select bakeries and bakers in different districts of Qom. Age, bakery experience, education of bakers and bread's pH were collected by a questionnaire and an electrical pH meter. Results: The results showed that seventy bakeries (29.9%) of Qom were using baking soda in bread. The highest frequent use of baking soda was observed in Taftoon (38.7%) and Lavash bread (31.5%). There was a significant difference between the use of baking soda and demographic variables such as age and literacy level. The attitude and knowledge of bakery employees about the complications of the baking soda were not appropriate. Conclusions: To reduce the use of baking soda and improve their knowledge and attitude, there is a need of strict supervision and monitoring by responsible organisations, especially the Ministry of Health.


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