Evaluation of Health Status and Sodium Bicarbonate Use in Different Types of Bread in the Bakeries of Nurabad, Lorestan in 2016

Bread in Iran is one of the main sources of micronutrients for body supplying, which can be considered by health and nutritional aspects. However, attention to the gold of sanitary in the place of production (bakeries) is important. The use of baking soda due to increasing in pH can cause to health problems and poverty of food. This study was conducted to determine the health status and determination of baking soda consumption in the bakeries of Nurabad city, Lorestan.
This cross-sectional study was carried out in 2016, in Nurabad city, Lorestan, Iran. To describe the health status, about 102 samples were selected randomly. The data were analyzed using statistical software and descriptive tests.
the results showed that 10.78% of the samples used baking soda, and 7.69% of bakeries had a poor health status. Also 9.89% were a moderate level of health and 84.42% were good health status.
The results of this study indicate the baking soda is used in the bread making process of the city of Nurabad, especially “Nan-e-Sangak” and “Nan-e-Lavash” beard type.