Search

Your search keyword '"Sohrabi, Younes"' showing total 13 results
Start Over Author "Sohrabi, Younes"
13 results on '"Sohrabi, Younes"'

7. Low-level occupational exposure to BTEX and dyschromatopsia: a systematic review and meta-analysis

Author

Sohrabi, Younes, Rahimian, Fatemeh, Soleimani, Esmaeel, and Hassanipour, Soheil

Abstract

Objectives.The present study aimed to assess whether occupational exposure to low concentrations of benzene, toluene, ethylbenzene and xylene (BTEX) is associated with color vision impairment. Methods.We queried PubMed, Scopus, Embase, Web of Science and ProQuest as the main databases, as well as gray literature such as Google Scholar. A random-effects model was used to assess relative risk. A funnel plot was created to assess publication bias. Meta-regression analysis was applied to identify variables that explain the between-study variation in the reported risk estimate. Results.An overall standardized mean difference of 0.529 (95% confidence interval [0.269, 0.788]; p < 0.0001) was obtained in the random-effects model, which corresponded to a medium-size effect. Duration and the levels of exposure to benzene, toluene and xylene were the significant predictors of the magnitude of the combined risk estimate. Chronic exposure to low levels of BTEX was associated with dyschromatopsia determined by the color confusion index. Conclusions. The impairments can occur even at exposures lower than the occupational exposure limits of BTEX. However, there are several flaws in the determination of workers’ exposure, which did not allow to establish how low a level of these chemicals can cause color vision impairment.

Published
2024
Full Text
View/download PDF

12. Investigating the Level of Consumable oils Peroxide value in Bistros (West of Iran).

Author

HOSSEINNAFEZ, AMIR, SOHRABI, YOUNES, YARMOHAMMADI, AYOUB, ADABI, SHERVIN, GHADIRI, SEID KAMAL, SALEH, ELAHE, and MIRZAEI, NEZAM

Subjects
*FRYING, *PHYSIOLOGICAL effects of hydrogen peroxide, *FATS & oils, *HYDROGEN peroxide, *RESTAURANTS, *COOKING
Abstract

Frying food is one of the most admired methods to make instant cuisine among people because of its taste and color, as well as the crispy texture creation. Hydrogen peroxide which is the result of frying, causes various diseases, including cancer, atherosclerosis, cardiac and cerebral ischemia, aging and liver disorders. Therefore, this study aims to investigate the amount of peroxide in the oils used in bistros in western Iran. This descriptive cross-sectional study carried out in the restaurants in western Iran. In this study, 81 samples of consumable oils gathered according to the standard of 493 Iranian Institute of Standards and Industrial Research. After transferring the samples to the laboratory, there peroxide value was measured according to the standard number 4179 and data was entered in Excel and SPSSVersion 16 for further analyses. Out of 81 samples, 59% (48 samples) from consumable samples at the standard level and 41% (33 samples) of the non-consumable samples higher than the standard rate of the Institute of Standards and Industrial Research of Iran. While cooking, the consumable oil average peroxide value was 5.72, without a night and day breakdown (in general). In addition, the lowest and highest peroxide oxidation was 0 and 29 mEq/kg. According to Mann-Whitney test, there was no significant difference between the amounts of peroxide in consumable oils.some evidence shows the non-compliance with hygiene issues that are related to oil consumption. This requires more supervision and continuous sampling and testing. [ABSTRACT FROM AUTHOR]

Published
2018

Catalog

Books, media, physical & digital resources
See catalog results