Potential toxic elements (PTEs) concentration in wheat and flour products in Iran: A probabilistic risk assessment
Mohadeseh Pirhadi,
Mahsa Alikord,
Behrouz Tajdar-oranj,
Gholamreza Jahed Khaniki,
Shahrokh Nazmara,
Ayub Ebadi Fathabad,
Mohammad Rezvani Ghalhari,
Parisa Sadighara
Affiliations
Mohadeseh Pirhadi
Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Mahsa Alikord
Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Behrouz Tajdar-oranj
Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran; Department of Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Gholamreza Jahed Khaniki
Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Shahrokh Nazmara
Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Ayub Ebadi Fathabad
Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran
Mohammad Rezvani Ghalhari
Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Parisa Sadighara
Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran; Corresponding author.
The aim of This study was to assess the concentration of potential toxic elements (PTEs) in wheat, flour of Sangak, and Lavash bread samples and the possible effect of the milling process due to a depreciation of the device. Levels of PTEs in tested samples (n = 270) from 10 factories in Iran were determined by ICP-OES (inductively coupled plasma atomic emission spectrometry). In addition, the associated human health risk due to consumption of wheat, Sangak and Lavash bread flours in adults and children was estimated. In this approach, percentile 95% hazard quotient (HQ), Hazard index (HI), and Total Hazard Index (THI) was used as a symptom for endangering the consumer people health. A significant difference was detected in Ni concentration between wheat and two brands of flours i.e., Sangak and Lavash samples. The PTEs concentration order in the wheat and flour samples was Fe > Zn > Cu > Ni > Cr > Pb > As > Cd, respectively. Consistent with findings, the concentration of PTEs in all samples was less than the permitted limit set by the European Commission and JECFA committee. The non-carcinogenic and carcinogenic human health risk assessment (HRA) was calculated. Bread consumption per capita is 0.45 kg for adults and 0.27 kg for children per day. The results showed that both adults and children groups are not at remarkable health risk for PTEs at mean HQ, HI, THI 1 and ELCR >10E-4).
