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Showing 2 results for Tehran
Soltan Dallal Mm, Mohammadi Hr, Dastbaz A, Vahedi S, Salsali M, Arasteh M, Kafashi T, Norooz Babaie H, Namadi K,
Volume 9, Issue 1 (3-2007)
Abstract
Background&Objective: Foodstuffs additives are a general term for materials that are added to the foodstuffs in order to increase durability and to improve the appearance, composition, taste and food nutritional value. Colors are classified in this group and are added to foodstuffs in order to increase their attraction. Colors may cause illness such as allergy, rash and hyper activation in children and also they may debilitate the Immune system, Anaphylaxis reactions may also occur and they may have cancerous effect. The aim of this survey was to analyze status of added colors to the dried sweets which are produced in south of Tehran city. Materials & Methods: 191 samples of dried sweets were randomly collected and analyzed from south of Tehran areas. First, the samples were de-colored by Clorhidric Acid, and then were analyzed after refining by Thin Layer Chromatography (T.L.C) method. Samples were identified by taking Retention Factor (RF values) into consideration. Results: 93.2 percent from the total samples contained colors. Among chromatic samples, 42 samples (22%) out the total samples, contained artificial, non-edible colors and 96 samples (50.3%) from the total samples contained artificial and edible colors (for Industrial Producers) and 40 samples (21%), contained natural colors. Sunset yellow color was detected more than other added colors in sweets. Conclusion: Low costs, stability, PH, purity, and environmental conditions, motivate the producers for high utilization of edible colors without considering their possible hazards and/or their edible quality aspects. It is suggested that, based on the findings of this study and high consumption of colors.
Mehdi Khabazkhoob (msc), Mohammad Ali Mohagheghi (md), Alireza Mosavi Jarrahi (phd), Ali Javaher Foroushzadeh (md), Mohsen Pedram Far (ms), Ali Moradi (msc), Bijan Rezvan (dds), Ali Khalafi (msc), Nikoo Kiasat Fard,
Volume 11, Issue 4 (12-2009)
Abstract
Background and Objective: Cancer is third cause of mortality and morbidity in Iran, after heart diseases and car accidents. This study was aimed to determine the incidence rate gastrointestinal tract cancer during 1998-2001 in Tehran, Iran. Materials and Methods: In this descriptive study, the whole population residing in areas of Tehran, Shemiranat and Eslam'shahr area were supposed to be as the population in risk. Data of cancer recordings were collected from pathology and medical records archives. Those with ICD-10-based diagnosed cancer during 1998-2001, who have been inhabited in above area for at least 1 year, were supposed as canceric cases. The incidence rate of various kinds of cancer were adapted based on age-structure of world population and were calculated by dividing the total rate of this period to 4 in an annual manner. Results: The annual age-specific standardized incidence rate of gastric cancer in men and women were 12.9 and 5.8 per 100000, respectively. The row incidence rate in men and women were 9.2 and 4.1, respectively. Ealderly age groups of both men and women had higher incidence rate of gastric cancer. The annual age-specific standardized incidence rate of colon cancer in men and women were 5.7 and 5.4 per 100000, with row incidence rate of 4.3 and 4.0 per 100000, respectively. The annual age-specific standardized incidence rate of esophageal cancer in men and women were determined as 5.1 and 3.9 per 100000, with row incidence rate of 3.7 and 2.7 per 100,000, respectively. Conclusion: This study showed that gastric cancer is the most common type of gastrointestinal cancers in Tehran. Therefore it is suggested the related risk factors in this area should be determined.
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