Identification of metal(loid)s compounds in fresh and pre-baked bread with evaluation of risk health assessment

In this study, metal (Mid) contents were determined by inductively coupled plasma-mass spectrometry (ICP-MS) and inductively coupled plasma-optical emission spectrometry (ICP-OES) after acid digestion of the bread samples. The content of As, Al, B, Ca, Cd, Cr, Cu, Fe, Hg, K, Mg, Mn, Na, Ni, Pb, Se, and Zn in different types of fresh and deferred bread samples are reported. Health risk assessment and dietary exposure to trace elements were estimated in view of information on the adverse health effects of dietary intakes of trace elements related to the consumption of bread. The Target Hazard Quotient and Hazard Index values for the trace metals were lower than 1, suggesting no possible health concerns for people who consume bread consistently on a daily basis. It was found that four slices of bread would cover the recommended dietary allowance (RDA) for Mg (2.4-14.2%), K (18.4-47.5%), and Ca (3.1-19.2%) per person.

Automated summary

This study determined metal contents in bread samples using ICP-MS and ICP-OES after acid digestion, and evaluated the health risks of trace elements related to bread consumption. The results showed no health concerns for individuals who consume bread daily in terms of trace metal intake, and four slices of bread could cover the recommended dietary allowances for magnesium, potassium, and calcium.