Health risk assessment of potassium bromate in bread in Ghana
J.A. Ayembilla,
A. Quarcoo,
B.K. Whyte,
A. Gordon,
P.N.Y. Otu,
D.A. Bonah,
W.E. Gedza,
J. Gmakame,
I.A. Andorful,
L. Owusu-Ansah
Affiliations
J.A. Ayembilla
Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Post Office Box GP 561, Barnes Road, Accra, Ghana; Corresponding author.
A. Quarcoo
Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Post Office Box GP 561, Barnes Road, Accra, Ghana
B.K. Whyte
Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Post Office Box GP 561, Barnes Road, Accra, Ghana
A. Gordon
Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Post Office Box GP 561, Barnes Road, Accra, Ghana
P.N.Y. Otu
Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Post Office Box GP 561, Barnes Road, Accra, Ghana
D.A. Bonah
Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Post Office Box GP 561, Barnes Road, Accra, Ghana
W.E. Gedza
Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Post Office Box GP 561, Barnes Road, Accra, Ghana
J. Gmakame
Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Post Office Box GP 561, Barnes Road, Accra, Ghana
I.A. Andorful
Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Post Office Box GP 561, Barnes Road, Accra, Ghana
L. Owusu-Ansah
Food Laboratory Department, Food and Drugs Authority, Post Office Box CT2783, Cantonments, Accra, Ghana
Introduction: Potassium bromate (KBrO3) is an oxidizing agent added to flour to improve bread quality. However, KBrO3 is nephrotoxic, and a class B carcinogen banned in most countries, including Ghana. Aim: This study aimed to determine the residual KBrO3 concentration in bread and to estimate the chemical and carcinogenic risk that is associated with the consumption of these breads in Ghana. Methods: A total of 285 samples of bread, consisting of 97 tea breads, 95 sugar breads, and 93 butter breads were randomly sampled from bakeries across ten regions of Ghana for this study. The bromate contents were qualitatively and quantitatively determined spectrophotometrically at 515 nm, based on the redox reaction between KBrO3 and promethazine. The change in colour from colourless to pink indicated the presence of KBrO3 in the sample. The data were analyzed with Microsoft Excel 365 Apps for Enterprise and GraphPad Prism and the map was plotted with QGIS. Results: Out of the 285 bread samples analyzed, 12.28% (35/285) tested positive for KBrO3 with concentrations ranging from 0.46 to 26.67 μg/g (mean 6.13 μg/g). This exceeded the permissible dose (0.02 μg/g) by 23–1334 times, respectively. Except Ashanti and Volta regions, all the other 8 regions had at least one bread type testing positive for KBrO3. There was no statistically significant difference in the concentration of KBrO3 between the bread types analyzed at p < 0.05. The hazard ratio ranged from 0.166 to 0.435 and the chronic hazard quotient ranged from 0.0037 to 0.00141. Conclusion: Breads from 8 regions of Ghana tested positive for KBrO3, but their concentrations may not pose chemical or carcinogenic risks after regular consumption.
