en تخصصي Special Short communication Short communication <p align="justify"><font face="times new roman,times,serif" size="2"><strong>Introduction: </strong>Bread made ​​from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. </font></p> <p align="justify"><font face="times new roman,times,serif" size="2"><strong>Materials and methods: </strong>A descriptive, cross-sectional study was carried out in 2013 on 100 samples including 50 samples of bread and 50 ones of dough from Yazd, Iran. After extraction and preparation stages, samples were analyzed by HPLC system to determine phytic acid. </font></p> <p align="justify"><font face="times new roman,times,serif"><font size="2"><strong>Results: </strong>The results demonstrated that in 15 samples (30%) of dough and in 9 samples (18%) of breads, phytic acid concentration was more than acceptable level (10 mg/100g) . Among the studied breads, Barbari had the lowest (7&plusmn;1.5 mg/100g ) and Lavash (9.8&plusmn;0.4 mg/100g) had the highest amount of phytic acid. &shy; Also, there was an inverted correlation among fermentation time and phytic acid concentrations, especially in Tafton dough (<i>p</i>=0.03) and Barbari (<i>p</i>= 0.005).<strong>&nbsp;</strong></font></font></p> <p align="justify"><font face="times new roman,times,serif"><font size="2"><strong>Conclusion: </strong>It is a necessity to offer practical solutions for prevention of anti nutritional effects of phytic acid in bread and dough. </font></font></p> Phytic acid, Bread, Iran 29 31 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-17&slc_lang=en&sid=1 M.H. Mosaddegh Mehrjardi No Department Pharmacology, Faculty of Pharmacy, Shahid Sadoughi University of Medical Sciences, Yazd, Iran A. Dehghani No Department of Biostatistics and Epidemiology, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran G.R. Jahed Khaniki No Department of Environmental Health Engineering, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran F. Shah Hosseini fshahosaini90@gmail.com Yes Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran B. Hajimohammadi No Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran N. Nazary No Yazd Health Office, Shahid Sadoughi University of Medical Sciences, Yazd, Iran