Vitamines et minéraux

The Assessment of Some Heavy Metals in the Commonly Consumed Wheat Bread

Abstract

Muhammed Saeed Rasheed

This study was aimed at investigating the content of heavy metals in the different types of wheat bread. A total of 50 various bread categories including Lawasha, Mashini, Samoon, Hawrami and Tiry supplied in 50 bakery stores in Sulaimanyah City were analyzed for some heavy metals by Inductive Coupled Plasma Mass Spectrometry instrument (ICP-MS). The mean concentration of the Cr, Ni, Cd, Pb, As and Co in all the studied bread samples were ranged in (µg kg-1) as follows: 0-173.7 for Cr, 117.2-313.3 for Ni, 0-16.1 for Cd, 0.89-357.3 for Pb, 5.60-33.9 for As and 3.06-17.8 for Co. the heist concentration was found for Ni followed by Pb, Cr, As, Cd and Co. The mean daily intake of Cr, Ni, Cd, Pb, As and Co with the consumed bread was 0, 0.5, 4.2, 6.4, 7.4, and 1.6 μg kg-1, respectively. The total daily intake of the studied heavy metals in 300 g bread was determined as follows: Lawasha 1.38, Mashini 1.72, Samoon 1.21, Hawrami 0.88 and Tiry 1.21 μg d-1 bw. The high contents of daily intake of Cr, Ni, Cd, Pb, As, and Co by the bread affect people health effects. As a result of this study, it can be concluded that bread types which consumed by Sulaimanyah city population are safe from heavy metals. Total daily intake is lower than the permissible limit which recommended by FAO/WHO. While heavy metals reduce in bread during wheat cultivation is required to and also during the bread-making process.