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Int J Epidemiol Res. 2019;6(2): 60-64. doi: 10.15171/ijer.2019.11

Original Article

Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province

Fathollah Aalipour 1 * ORCID

Cited by CrossRef: 5

1- Azadnajafabad S, Ebrahimi N, Mohammadi E, Ghasemi E, Saeedi Moghaddam S, Aminorroaya A, Rezaei N, Ghanbari A, Masinaei M, Mohammadi Fateh S, Haghshenas R, Gorgani F, Kazemi A, Dilmaghani-Marand A, Farzadfar F. Disparities and spatial variations of high salt intake in Iran: a subnational study of districts based on the small area estimation method. Public Health Nutr. 2021;24(18):6281 [Crossref]
2- Neisi A, Farhadi M, Cheraghian B, Dargahi A, Ahmadi M, Takdastan A, Ahmadi Angali K. Consumption of foods contaminated with heavy metals and their association with cardiovascular disease (CVD) using GAM software (cohort study). Heliyon. 2024;10(2):e24517 [Crossref]
3- Chung Y, Yu D, Kwak H, Park S, Shin E, Lee Y. Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability. Foods. 2022;11(16):2512 [Crossref]
4- Khodaei S, Esfandiari Z, Sami M, Ahmadi A. Determination of metal(oids) in different traditional flat breads distributed in Isfahan city, Iran: Health risk assessment study by latin hypercube sampling. Toxicology Reports. 2023;10:382 [Crossref]

Chairperson:

Reza Imani   

Associate Professor of Infectious Diseases, Department of Infectious Diseases, Social Determinants of Health Research Center, Shahrekord University of Medical Sciences, Shahrekord, Iran. 

 Email: eimani@skums.ac.ir

 

Editor-in-Chief: 

Soleiman Kheiri  

Professor of Biostatistics, Department of Epidemiology and Biostatistics, School of Health, Shahrekord University of Medical Sciences, Shahrekord, Iran. 

 Email: kheiri@skums.ac.ir

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