Sodium Content in Biryani and Grilled Lungs as Traditional Food in Isfahan, Iran: Monte Carlo Simulation-Based Risk Assessment Study

Abstract

Background: High sodium intake is linked to increased blood pressure and a higher risk of cardiovascular diseases. The purpose of this study was to investigate the sodium content in Biryani and grilled lungs as the traditional food in Isfahan, Iran. Methods: The sodium content in 25 samples of these dishes was analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES), with results converted to salt equivalents using a 2.5 multiplication factor. Additionally, a Monte Carlo Simulation using the Target Hazard Quotient (THQ) method was employed to evaluate the non-carcinogenic health risks associated with sodium intake from Biryani and grilled lungs. Results: The mean concentrations of sodium in Biryani and grilled lung samples were 347.4±170.7 and 377.4±287.1 mg/100 g, respectively. The study's findings revealed that children who consume Biryani may be at risk of non-carcinogenic health effects due to excessive sodium exposure (THQ>1), whereas adults are not. Conclusions: Totally, these traditional dishes can be prepared with lower sodium content based on the variable levels of sodium. © 2025 Shahid Sadoughi University of Medical Sciences. All rights reserved.