Measurement of Iron in Flour and Commonly-Used Breads Baked in Isfahan, Iran: A Risk Assessment Study with Monte Carlo Simulation.

Fortification of highly-consumed foods such as bread is an easy and cheap strategy to combat the iron deficiency anemia. However, there have sometimes been some side effects such as iron overload and digestive problems. Accordingly, this study aimed to examine the amount of iron as well as its non-carcinogenic risks in commonly-used types of Iranian flour and breads (Barbary, Lavash, and Tafton) in Isfahan, Iran.