Fatemeh Esfarjani

The global consumption of processed meat products has increased substantially, raising public health concerns due to their high salt content and susceptibility to lipid oxidation, which can generate potentially harmful secondary compounds. While previous studies have primarily focused on quantifying individual chemical risk parameters, limited research has integrated compositional analysis with structured strategic evaluation to inform policy and industry decision‐making. Therefore, this study aimed to provide a combined chemical assessment of salt content and lipid peroxidation in widely consumed commercial meat products in Tehran, Iran, and to introduce a structured Strengths, Weaknesses, Opportunities, and Threats (SWOT) analytical framework to translate laboratory findings into actionable strategic insights. In this cross‐sectional study, 300 samples of commonly consumed meat products were collected from five districts of Tehran. Salt content was determined using the Volhard method, and lipid peroxidation was assessed through peroxide value, acidity, and the Kreis test in accordance with Iranian National Standards Organization (INSO) protocols. Several products exceeded national salt limits, with the highest mean values observed in cordon bleu (1.68%) and fried chicken fillet (1.61%), surpassing the INSO permissible limit of 1.5%. Peroxide values were elevated, particularly in cordon bleu (10.61 mEq O₂/kg oil), exceeding acceptable thresholds for fried products and indicating early‐stage lipid oxidation. Acidity values ranged from 0.82% to 1.57%, with multiple products exceeding recommended limits, suggesting compromised oil quality. Beyond conventional chemical risk characterization, the SWOT framework was systematically applied to interpret the implications of these findings within regulatory, industrial, and policy contexts. This integration allowed identification of technical capacity and research infrastructure as strengths (S), regulatory enforcement and monitoring gaps as weaknesses (W), reformulation potential and technological improvement as opportunities (O), and international sanctions affecting raw material quality as threats (T). By linking quantitative chemical indicators with structured strategic analysis, this study proposes a multidimensional evaluation model that extends beyond descriptive compositional reporting and contributes a decision‐oriented approach to food quality and public health management. Therefore, the findings highlight the need for coordinated regulatory action, industry reformulation strategies, strengthened monitoring systems, and consumer awareness initiatives to reduce health risks associated with processed meat consumption.

This study aimed to assess lipid quality indices in various dairy products. A total of seventy samples representing seven commonly consumed dairy products, including milk, yogurt, doogh, kashk, cheese, cream, and ice cream, were randomly collected from chain stores in Iran. The fatty acid composition of these samples was analyzed using gas chromatography (GC), and lipid quality indices were calculated using the appropriate equations. The results showed that cream and fermented dairy products had the highest concentrations of short-chain fatty acids (SCFAs), while ice cream had the lowest levels of SCFAs but the highest concentration of conjugated linoleic acid (CLA), which accounted for 7.27% of the total fatty acids. Cheese and cream were rich in medium-chain fatty acids (MCFAs), whereas yogurt contained the highest proportion of long-chain saturated fatty acids, making up 46% of the total fatty acids. Additionally, ice cream exhibited the most favorable lipid quality indices, characterized by lower atherogenicity (AI: 1.70 ± 0.87) and thrombogenicity (TI: 2.54 ± 0.32), along with a superior hypocholesterolemic/hypercholesterolemic (H/H) ratio of 0.92 ± 0.16. Overall, significant differences (p < 0.05) were found among the primary groups of fatty acids and their corresponding healthy lipid indices, depending on the type of dairy products analyzed. These findings can assist food policy makers in identifying practical solutions for the development of the dairy industry and in promoting healthier dairy products to support public health.

The global consumption of processed meat products has increased over the last few years. This study aimed to comprehensively evaluate the fatty acid profile of meat products to propose action plan strategies for the food industry, particularly for processed meat producers. This cross-sectional study investigated the fatty acid profile of the most consumed meat products in Tehran, Iran (2024). Sixty samples (twenty brands) were randomly selected from food chain stores across five districts and stored according to labeled instructions. Fat was extracted and analyzed for total content and fatty acid profile via Folch method adaptation and gas chromatography (GC), respectively. Statistical analysis via one-way ANOVA and Tukey’s test (p < 0.05) was performed via SPSS version 20 (SPSS, Chicago, IL). The total fat content of the products varied significantly (ranging from 13.34 to 21.23%), with 16% of the products exceeding national standards. The trans fatty acid (TFA) content varied from 0.51 to 3.77% fat. The levels of 2% TFA in the products were greater than the allowed content. Beef hamburger (50.38%) and German sausage (20.79%) had the highest and lowest saturated fatty acid (SFA) contents, respectively. The SFA content also differed among products, with palmitic acid being the most abundant. Oleic acid (37.04% in loghmeh kebab) and linoleic acid (44.31% in sausage) were the dominant MUFAs and PUFAs. The imbalanced n-6/n-3 ratio and variations in the MUFA/PUFA and PUFA/SFA ratios further emphasize the need for improvement. The action plan strategies have been placed on this issue to facilitate policymakers’ decisions to implement healthier meat products to promote public health. Collaborative efforts from policymakers (regulations, consumer education) and the food industry, particularly processed meat producers (reformulation, fat substitution, labeling), are essential to create a healthier fatty acid profile in these products. Without these regulatory advancements, the creation of healthier meat products may remain unattainable.

This study aimed at investigating the parasitic contamination of fresh leafy vegetables in Tehran, Iran, during 2020–2021. A cross-sectional study was conducted and 180 fresh leafy vegetables (including leek, watercress, mint, spring onion, radish, basil, parsley, lettuce, and spinach) were collected randomly in the five regions of Tehran, Iran. Each 200-g sample was soaked with tap water containing detergent, and the obtained sediment was centrifuged and examined for parasitic stages using a light microscope. The overall rate of parasitic contamination was 19.4%, with Trichostrongylus and Toxocara eggs being the most prevalent parasites (3.9%) and the highest rate of parasitic contamination was observed in spinach (40%), whereas no contamination was found in spring onions. Except for radish, other vegetable samples had multiple parasitic infections. Due to the contamination of vegetables, it is necessary to have a suitable method to reduce the parasites. Consequently, policymakers should safeguard public health by consistently monitoring contaminants in food and prioritizing education and research on methods to mitigate their presence in the food chain.

Brucellosis, a significant zoonotic disease, threatens food safety substantially, particularly in developing nations such as the Middle East. This study aimed to comprehensively assess the prevalence of Brucella spp. in Iranian milk and dairy products through a systematic review and meta-analysis. A thorough search of international and domestic databases from January 2008 to October 2023 identified 38 relevant studies encompassing 11,130 samples for meta-analysis. The overall prevalence of Brucella spp. in Iranian dairy products was 22% (95% CI: 16-28%). The highest and lowest overall prevalence of Brucella spp. in milk were found in raw goat milk 27% (95% CI: 11-42%) and raw camel milk 15% (95% CI: -0.42 to 72%), respectively. The overall prevalence of traditional cheese, ice cream, and cream is estimated to be 9% (95% CI: -16 to 35%), 2% (95% CI: -2.78 to 2.82%), and 9% (95% CI: -0.94 to 1.12%). Geographical disparities were evident, with Zanjan province reporting the highest contamination rate, 53%, while Razavi Khorasan province had the lowest, 1%. However, the prevalence of Brucella spp. in Iranian dairy products has fluctuated over time, with a significant association between the study year and sample size. Comprehensive planning, robust policy implementation, and rigorous monitoring are imperative to mitigate and ultimately eliminate Brucella contamination in dairy products effectively. Further research is essential to refine prevalence estimates and develop targeted prevention strategies to safeguard public health.

This study aimed to estimate the quantity and trends of salt intake from industrial fermented dairy products, develop strategies to reduce salt content, and inform policymakers on promoting public health through healthier dairy options. A cross‐sectional study was conducted on fermented dairy products. Seventy‐nine random samples were selected, and the salt (NaCl %) content was determined by potentiometric titration after sample preparation and homogenization; also samples were analyzed for their moisture (oven drying method). Data analysis involved descriptive statistics and one‐sample t‐test. A comprehensive literature review on salt reduction strategies was also performed proposing a model for an optimized low‐salt fermented dairy product. This study found high salt content in many fermented dairy products. Brined cheese had the highest salt level (7.57 g/100 g), while pizza processed cheese had the lowest (1.03 g/100 g). Probiotic yogurts contained less salt (0.29 g/100 g) than regular ones. Other products like doogh (1.04 g/100 g), kefir (0.63 g/100 g), and kashk (2.78 g/100 g) also contributed significantly to salt intake. Most products exceeded recommended salt limits. Consuming just one serving of these products often accounted for a substantial portion of the daily recommended salt intake (WHO: 5 g/day). This research emphasizes the need for reducing salt in fermented dairy products to improve public health. This study highlights the excessive salt content in many fermented dairy products, surpassing recommended daily intake levels. Therefore, to address this public health concern, a multi‐faceted approach is necessary. For this purpose, Policymakers should implement stringent monitoring, enforce food labeling, and develop legislation to reduce salt content. Furthermore, the food industry must innovate to reduce salt while maintaining product quality and taste. On the other hand, consumer education and awareness campaigns are crucial for informed choices. Additionally, further research is needed to understand consumer perceptions and the long‐term impact of salt‐sustainable reduction strategies on dietary habits and public health.

The demand for vegetable oils among consumers has risen over the past few years. This study aimed to assess the fatty acid profile of popular vegetable oils to identify strategies from a public health perspective. This cross‐sectional research involved the analysis of 96 samples sourced from six leading brands of sunflower and frying oils, obtained from four different chain supermarkets in Tehran, Iran, with two random samples selected for each brand. The fatty acid profiles were determined via gas chromatography. The data were analyzed via SPSS software. The fatty acids with the highest means ± SEs in sunflower and frying oils were saturated fatty acids: palmitic acid, 7.04 ± 0.10 and 7.47 ± 0.41; monounsaturated fatty acids: oleic acid, 25.89 ± 1.03 and 34.81 ± 4.15; and polyunsaturated fatty acids: linoleic acid, 61.53 ± 1.01 and 49.65 ± 3.80; SAFs, 10.50 ± 0.11 and 10.89 ± 0.62; and TFAs, 0.51 ± 0.06 and 0.67 ± 0.11 g/100 g, respectively. These results fell within the acceptable standard limits and demonstrated the extent to which the oil industry has been able to decrease the levels of transfats in these oils over the past few decades. Based on discussions and dialogs with stakeholders, including policymakers and oil producers, by identifying the challenges, it was determined how to provide proposals and implementation solutions with the least risk to consumer health. Therefore, it is essential to implement a robust information, education, and communication system.

Snacking is a prevalent activity worldwide. Therefore, this study is aimed at evaluating the fatty acid profile of various snacks to seek potential opportunities to improve their nutritional quality. A cross‐sectional study was conducted on 240 randomly selected samples from major food chain stores in Tehran, Iran. In this study, the 14 detected fatty acids were classified into four categories: saturated fatty acid (SFA), transfatty acid (TFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA). In cereal‐based cookies, the highest total fat content was in wafers (20.38%), and the lowest total fat content was in cookies (14.1%). Among the other snacks, chocolate presented the highest total fat content (32.20%), and the lowest (24.15%) was found in the cheese puffs. For SFAs, in cereal‐based baked products, wafers had the highest percentage (52.40%), and cakes had the lowest percentage (24.69%). Among the snacks, chocolate had the highest SFA content, and potato chips had the lowest SFA content, with 62.43% and 45.36%, respectively. Wafers and crackers (2.35%) and cookies (1.86%) had the highest and the lowest TFA content, respectively. Among the other snacks, potato chips had the highest total fat content (30.50%), and cheese puffs had the lowest total fat content (24.15%). Cheese puffs had the highest TFA content (0.54%), while chocolate had the lowest (0.13%). Therefore, the findings underscore the importance of optimizing fat sources, innovative formulations, improved labeling, legislative measures, and educational initiatives to reduce harmful fats while maintaining the sensory and textural properties of the products. This approach supports the development of healthier snacks and informs policymakers and industry stakeholders in implementing strategies to promote public health.

This study was conducted to combine two physical (ultrasonic) and biological (Saccharomyces cerevisiae) methods to reduce heavy metals such as Arsenic (As), Cadmium (Cd), and Lead (Pb) in rice, which is the most widely consumed grain. The concentrations of As, Cd, and Pb were found to be significantly affected after different treatments, were on uncooked rice samples (R1-R9): As R₉ (2.05 ± 0.01) Cd R₁, R₃, R₅, R₈ (1.20 ± 0.01), Pb R₆ (3.04 ± 0.173) (µgkg^− 1) and in cooked rice samples were (C1-C10): As C₁₀ (0.35 ± 0.27) Cd C₉, C₁₀ (1.00 ± 0.02), Pb C₁ (3.52 ± 0.17) (µgkg^− 1). The results showed that using ultrasound treatment combined with yeast (C₁₀) had the greatest effect on reducing As among all treatments. In addition, C₉, and C₁₀ treatments were effective in reducing Cd concentration in cooked rice samples, and R₆ treatment was effective in reducing Pb concentration in uncooked samples. The rice’s thermal qualities and specific textural traits were also affected by some or all of these treatments. The samples with modified particle sizes had the greatest sensory evaluation scores (C₉). Moreover, sensory evaluation results showed that a specific treatment combining yeast and ultrasound (C₃) maintained good sensory qualities and did not negatively affect the sensory qualities without sacrificing texture. Overall, this approach provides a promising method for the reduction of heavy metals in rice. A combination of biological and physical treatments can be used to reduce the heavy metals content (As, Cd, Pb) in rice. Stakeholders can use the aforementioned actions to optimize heavy metal content in the food chain, which requires the support of policymakers to promote public health.

This study aims to comparatively analyze butter, ghee, and margarine fatty acid profiles and their implications for healthier fat and oil group choices. In this cross‐sectional study, 60 samples from best‐selling brands of butter, ghee, and margarine were randomly selected from five food chain stores in Tehran, Iran. Then, all the samples were coded, packed in cool conditions, and sent to the laboratory to determine the fatty acid profiles by using gas chromatography (GC). Based on the authors' experiences and the available literature, a policy dialogue session was held with stakeholders about oil and fat challenges, followed by a Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis. The mean ± SE of total fatty acids in butter, ghee, and margarine was 94.07 ± 0.17, 94.49 ± 0.61, and 99.00 ± 0.18; total saturated fatty acid (TSFA) 66.69 ± 0.39, 64.26 ± 0.63, and 40.36 ± 0.87; trans fatty acid (TFA) 2.43 ± 0.09, 3.60 ± 0.29, and 0.83 ± 0.15 g/100 gfat, respectively. The predominant TFAs in butter and ghee were vaccenic acid (animal source) (2.06 ± 0.07 and 2.41 ± 0.17), while in margarine, it was elaidic acid (plant‐based source) (0.32 ± 0.12 g/100 gfat), respectively. Also, the SWOT findings showed being TFAs in the acceptable range (as the main strength), mismanagement (Weakness), reducing taxes based on lower TFA content (Opportunity), and sanctions (as the main Threat) were the most important criteria affecting fat choices in the Iranian food basket. The results of the study found that butter, ghee, and margarine contain relatively low levels of TFAs; however, butter and ghee were rich in beneficial fatty acids, which have been shown to have health‐protective properties. Policymakers can implicate the proposed strategies and opportunities from the SWOT analysis for healthier fat and oil choices to promote public health.