Abstract
Background: The present study aimed to quantitatively determine polycyclic aromatic hydrocarbons in pastas consumed in Nigeria with the view of estimating the daily intake amount and the possible risks to consumers. Methods: Sixteen polycyclic aromatic hydrocarbons (PAHs) were determined in locally produced and imported pasta using a GC-Mass Spectrometer. Estimation of daily intake was done on generally exposed (low) and typically exposed (high) consumers. The margin of exposure was used to assess the risk to consumers. Results: The concentration of Σ 16 PAHs in Nigerian and imported brands were in the range of 9 to 800µg/kg and 2 to 7µg/kg, respectively. The benzo[a]pyrene (BaP) concentrations in 25% of Nigerian samples were above the maximum allowable level in processed cereal-based food. The concentrations of Σ8 carcinogenic PAHs in the Nigerian and imported brands ranged from 1 to 10µg/kg and 1 to 4µg/kg respectively. The Margin of Exposure (MOE) based on PAH8 for generally exposed children was less than 10,000 in 25% of Nigerian brands while it was 38% for typically exposed children. For imported brands of pastas, the MOE values were far higher than 10,000 for generally and typically exposed children and adults. Conclusions: The MOE values indicate serious concern particularly for children who are the major consumers of Nigerian pastas. This study is the first of its kind in Nigeria and can serve as a useful baseline for continuous monitoring of PAHs in the Nigerian pastas in order to ensure protection of human health in the country.
Highlights
Contamination of foods by chemical toxins has become a major public health concern worldwide
The Margin of Exposure (MOE) values indicate serious concern for children who are the major consumers of Nigerian pastas
The lowest mean concentration of Σ16 Polycyclic aromatic hydrocarbons (PAHs) was found in brand F spaghetti and the highest mean concentration of Σ16 PAHs was found in brand B noodles
Summary
Contamination of foods by chemical toxins has become a major public health concern worldwide. Polycyclic aromatic hydrocarbons (PAHs) are one of the major organic contaminants in foods [4]. For non-smokers, the major route of exposure is consumption of foods, which account for more than 90% of the total PAHs exposures of the general pollution in various countries [5,6,7]. Many studies have shown that cereals, vegetables [8] oil and fat [9,10] are amongst the contributors to PAHs intake by humans. Some aquatic foods like fish, can be exposed to PAHs present in water and sediments, and the PAH content greatly depends on the ability of the aquatic organisms to metabolize them [12]. The present study aimed to quantitatively determine polycyclic aromatic hydrocarbons in pastas consumed in Nigeria with the view of estimating the daily intake amount and the possible risks to consumers
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