Health Risk Assessment of Exposure to Heavy Metals in Bread Flour from Both Traditional and Industrial Bakeries Supplied in Qom Province

Ghafuri, Yadollah; Aali, Rahim; Yari, Ahmadreza; Khaksar, Mohammad Reza

doi:10.32592/AHS.13.2.56

Volume 13, Issue 2 (Spring 2024) Arch Hyg Sci 2024, 13(2): 56-61 | Back to browse issues page

‎ 10.32592/AHS.13.2.56

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Ghafuri Y, Aali R, Yari A, Khaksar M R. Health Risk Assessment of Exposure to Heavy Metals in Bread Flour from Both Traditional and Industrial Bakeries Supplied in Qom Province. Arch Hyg Sci 2024; 13 (2) :56-61
URL: http://jhygiene.muq.ac.ir/article-1-700-en.html

Health Risk Assessment of Exposure to Heavy Metals in Bread Flour from Both Traditional and Industrial Bakeries Supplied in Qom Province

Yadollah Ghafuri ^*

¹, Rahim Aali¹

, Ahmadreza Yari¹

, Mohammad Reza Khaksar¹

1- Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran

Abstract: (354 Views)

Background & Aims: Considering the importance of wheat and bread in the household food basket, and also due to the lack of records of necessary studies in Qom province, this research was conducted to investigate the concentration of heavy metals (lead, cadmium, chromium, mercury, and arsenic) in bread flour from both traditional and industrial bakeries supplied in Qom province. It also aimed to assess the health risks related to the consumption of bread containing heavy metals.
Materials and Methods: In this study, 42 traditional bakery units and 6 industrial bread production units were randomly selected, and flour samples were evaluated by observing the principles of sampling and completing the necessary forms. Chemical digestion (acidic) and atomic absorption analysis using a furnace method were employed to measure the levels of heavy metals in the flour samples.
Results: The results of the analysis showed that the average levels of lead, cadmium, chromium, mercury, and arsenic in all samples were lower than the values specified by WHO/FAO and the national standard of Iran. The results of the risk assessment for exposure to heavy metals (lead, chromium, cadmium, and arsenic) in bread flour from both traditional and industrial bakeries showed that, given the current dietary patterns of bread consumption in the studied population and the levels of heavy metals in the flour samples from traditional and industrial units, there is no threat to health, particularly regarding carcinogenic risks for major bread consumers in the age groups studied.
Conclusion: Due to the importance of continuous monitoring of heavy metal residues in bread products and maintaining the health of consumers, it is necessary to control the situation of heavy metals in flour production and supply centers.Keywords: Ecological toxicity, Health, Heavy, Heavy Metal Poisoning, Mercury Poisoning, Metals, Nervous System, Poisoning.

Keywords: Flour, Heavy, Iran, Metals, Qom, Risk