A Comparative Evaluation of Heavy Metals in the Different Breads in Iran: A Case Study of Rasht City

Bread is an important food product that furnishes as much as 50% to 90% of total calorie and protein intakes. This research was aimed at investigating content of heavy metals in the different breads in Rasht metropolis of northern Iran. A total of 40 different bread types such as Barbari, Sangak, Lavash, and Baguette produced in 124 bakery shops in Rasht City were analyzed for some heavy metals (As, Cd, Pb, Cr, Ni, and Co) by Inductive Coupled Plasma (ICP) instrument (ICP-QES). The mean content of the As, Cd, and Pb in different breads were respectively as follows: Barbari, 0, 0.73, and 0.07; Sangak, 0, 0.13, and 0.64; Lavash, 0, 0.2, and 0.3; and Baguette, 0, 0.09, and 0.9 mg/kg of dry weight. The mean concentration of Cr, Ni, and Co levels in the selected breads was respectively as follows: 1.3, 1.2, and 0.6 mg/kg of Barbari; 0.8, 0.6, and 0.19 mg/kg of Sangak; 0.7, 0.4, and 0.14 mg/kg of Lavash; and 0.9, 0.7, and 0.07 mg/kg of Baguette. The mean daily intake of As, Cd, Pb, Cr, Ni, and Cr with the consumed breads were 0, 0.5, 4.2, 6.4, 7.4, and 1.6 μg/kg, respectively. The total daily intake of the studied heavy metals was determined 17.5 μg/kg. The high levels Cr (8.4 μg/kg) in Barbari, Pb (5.8 μg/kg) in Baguette, and Cd (0.8 μg/kg) in Sangak breads were determined. The high contents of daily intake of Cr, Pb, Cd, and Hg by the breads cause undesirable health effects on people. Prevention of heavy metals in to the durums and breads during wheat, rice, and other agricultural productions in cultivation, harvest, and grinding stages, storage of flour, and baking breads is necessary..