Sodium Dithionite Concentration in Traditional Bread and Health Risk Assessment: A Case Study in Qom City

Background & Aims of the Study: This study aimed to determine sodium dithionite as an additive in traditional bread and its health risk assessment Qom province was designed two stages. Materials Methods: It In first stage, concentration Sodium breads (4 type with code number 1, 2, 3, 4) were measured. 70 samples randomly selected from bakeries analyzed by spectrophotometer 560 nm Instrumental detection limit (LOD) 1 mg/l. second determined. Required data extracted a questionnaire (NUTRIKAP) used survey tools for household food basket. The sampling method at households Level single stage cluster sample size estimated 456 (57 clusters 8 people province). Results: results test showed that 40% all samples, 1.23±0.99 ppm. age groups hazard quotient (HQ) <1. Conclusion: according pattern consumption, daily intake does not pose significant risk. However, training Bakers bakery workers related industries is essential continuous monitoring additives more concern.