Comparison of heavy metal levels and health risk assessment of different bread types marketed in Turkey
dc.contributor.author | Başaran, Burhan | |
dc.date.accessioned | 2022-11-09T07:49:19Z | |
dc.date.available | 2022-11-09T07:49:19Z | |
dc.date.issued | 2022 | en_US |
dc.identifier.citation | Basaran, B. (2022). Comparison of heavy metal levels and health risk assessment of different bread types marketed in Turkey. Journal of Food Composition and Analysis, 108, 104443. https://doi.org/10.1016/j.jfca.2022.104443 | en_US |
dc.identifier.issn | 0889-1575 | |
dc.identifier.issn | 1096-0481 | |
dc.identifier.uri | https://doi.org/10.1016/j.jfca.2022.104443 | |
dc.identifier.uri | https://hdl.handle.net/11436/6934 | |
dc.description.abstract | In this study, the manganese (Mn), aluminum (Al), copper (Cu), nickel (Ni), chromium (Cr), lead (Pb), arsenic (As), cadmium (Cd), cobalt (Co), and mercury (Hg) levels of 60 bread samples were determined by ICP MS, all of which belong to different brands and businesses, are sold with and without packaging at national and local levels in Turkey, and then the bread types were compared statistically. Then, the heavy metal exposure arising from bread consumption of >15 year-old individuals, assessed non-carcinogenic risks, was calculated by using a deterministic model. The average Al, Cr, Mn, Co, Ni, Cu, As, Cd, Hg, and Pb levels of all bread types were determined as 13,500 +/- 20000, 83 +/- 62, 24,200 +/- 8900, 14 +/- 14, 380 +/- 320, 3640 +/- 900, 19 +/- 11, 15 +/- 8, 0.4 +/- 0.1, and 34 +/- 29 mu g/kg, respectively. The heavy metal levels of the bread types included in the unpackaged local sales and classified as white bread group are lower than the others. Many statistically significant findings on heavy metals were obtained. The heavy metal exposure from bread consumption of >15-year-old individuals varies between <0.01 and 53.4 (mercury-manganese) mu g/kg bw day. The target hazard quotient of heavy metals is less than 1. The fact that the hazard index value is calculated greater than 1 in all bread types brings some health concerns. Considering the health risks, industrial bread consumption could be limited, but bread consumption should not be abandoned. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Bread | en_US |
dc.subject | Heavy metals | en_US |
dc.subject | Dietary exposure | en_US |
dc.subject | THQ | en_US |
dc.subject | Hazard index | en_US |
dc.subject | ICP-MS | en_US |
dc.subject | Food analysis | en_US |
dc.subject | Food composition | en_US |
dc.title | Comparison of heavy metal levels and health risk assessment of different bread types marketed in Turkey | en_US |
dc.type | article | en_US |
dc.contributor.department | RTEÜ, Pazar Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümü | en_US |
dc.contributor.institutionauthor | Başaran, Burhan | |
dc.identifier.doi | 10.1016/j.jfca.2022.104443 | en_US |
dc.identifier.volume | 108 | en_US |
dc.identifier.startpage | 104443 | en_US |
dc.relation.journal | Journal of Food Composition and Analysis | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
Bu öğenin dosyaları:
Bu öğe aşağıdaki koleksiyon(lar)da görünmektedir.
-
Pazar Meslek Yüksekokulu Koleksiyonu [67]
-
Scopus İndeksli Yayınlar Koleksiyonu [5219]
Scopus Indexed Publications Collection -
WoS İndeksli Yayınlar Koleksiyonu [4589]
WoS Indexed Publications Collection