Exposure Estimation to Tartrazine through Traditional Hard Candies (Nabat and Poulaki) in Iran, Isfahan Province

Various reports in the country concerning the adulteration of using Tartrazine instead of saffron in traditional candies (Poolaki and Nabat) highlights the urgent need to conduct a risk assessment study to evaluate the risk of Tartrazine intake through using these two candies .As a result, the current study aimed at assessing the risk associated of tartarazin intake through a descriptive study to determine the degree of Tartrazine by considering the role of these two sweets in Isfahan province and the presence and concentration of pollution in prepared samples.
Atotal of 500 questioners consist of demographic questions and questions related to patterns of nabat andpoulaki consumption were distributed among the households. Acquired data was analyzed using SPSS20 software. Also, 60 samples (35 Nabat, 25poulaki) were collected from the retail market and examined by TLC test.
Findings: This study showed that no sign of nabat contamination with tartarazin but 3 poulaki samples (12%) were detected to be contaminated at maximum 1µg/kg. Since the weight average of participant was 67 kg, the maximum intake of tartrazine is .07 microgram that very low thanADI (7.5 mg/BW)
Low occurrence of deception in using Tartrazine in whole tested samples is probably due to permanent control of such a deception by supervising organizations particularly vice chancellor of Food and Drug in Isfahan. The results showed low probability of Tartrazine human health risk through these two traditional candies and proposed that no new legal action to manage the risk at the current situation is required. However, higher prevalence of pollution in poulaki samples in addition to its greater daily consumption than nabat shows that poulaki seems to have a greater role in transferring this synthetic color in Iranian diet.