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Health risk assessment of exposure to Polycyclic Aromatic Hydrocarbons in bread from Iranian markets: Application of monte carlo simulation approach

Author

Listed:
  • Najmeh Khodadadi
  • Masoumeh Saghi
  • Sina Mashayekhi
  • Negin Bashirian
  • Fateme Asadi Touranlou
  • Seyedeh Belin Tavakoly Sany

Abstract

Background: Polycyclic aromatic hydrocarbons (PAHs) are persistent environmental contaminants formed during high-temperature processing of food and are associated with both carcinogenic and non-carcinogenic health effects. Methods: A total of 96 bread samples (Lavash, Sangak, and Barbari) were collected from industrial and traditional bakeries across eight municipal zones of Mashhad, Iran. Sixteen priority PAHs were quantified by GC-MS after microwave-assisted saponification and DLLME clean-up. Toxic equivalent concentrations (BaPeq), daily dietary exposure, incremental lifetime cancer risk (ILCR), and Monte Carlo probabilistic modelling (100,000 iterations) were used for risk characterisation. Results: Mean Σ₁₆PAHs were significantly higher in traditional breads (68.63 ± 4.57 µg/kg) than industrial breads (39.87 ± 3.68 µg/kg; p

Suggested Citation

  • Najmeh Khodadadi & Masoumeh Saghi & Sina Mashayekhi & Negin Bashirian & Fateme Asadi Touranlou & Seyedeh Belin Tavakoly Sany, 2026. "Health risk assessment of exposure to Polycyclic Aromatic Hydrocarbons in bread from Iranian markets: Application of monte carlo simulation approach," PLOS ONE, Public Library of Science, vol. 21(2), pages 1-18, February.
    • Handle: RePEc:plo:pone00:0341584
    DOI: 10.1371/journal.pone.0341584
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