Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 8 1 2022 07 07 25 31 Parisa Sadighara Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Razieh Shahbazi Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Mohammad Zirak Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran Sara Mohamadi Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran. Leila Karami TUMS Nooshin Zomorodiyan Iran University of Science and Technology Amir Abedini Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2022 01 05 2022 06 15 Lipid oxidation is an undesirable reaction that produces unwanted and harmful compounds, including malondialdehyde (MDA). Ice cream has a considerable amount of fat; therefore, it is sensitive to lipid oxidation. The primary purpose of this study was to determine the lipid oxidation level in traditional and pasteurized ice creams. The traditional ice cream and various brands of pasteurized ice cream samples were collected. The amount of MDA was measured by the TBARS method, and dietary exposure to MDA was calculated. MDA levels in the traditional samples were lower than in pasteurized ice creams, however, it was not significant (p>0.05). The level of lipid oxidation was different in brands A, B, and C. The highest and lowest levels of MDA were found in brand A and brand C, respectively. The value of estimated dietary intake was calculated as 4.251 µg/Kg. This study showed that the amount of MDA could be very different in branded samples. Furthermore, the dietary intake of MDA is considerable. Therefore, it is necessary to develop a standard regarding the permissible level of MDA in ice cream. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/353 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/353/183