sodium content in biryani and grilled lungs as traditional food in isfahan, iran: monte carlo simulation-based risk assessment study

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.