Investigation of EU-priority polycyclic aromatic hydrocarbons in wheat flour and baked products: Implications for food safety.

Abstract

Wheat flour and baked products are widely consumed foods that may contain polycyclic aromatic hydrocarbons (PAHs), which can promote carcinogenic effects. This study analyzed four priority PAHs (benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, and chrysene) in 74 wheat flour, bread, and biscuit samples using high-performance liquid chromatography (HPLC). Benz[a]anthracene and chrysene were the most frequently identified contaminants in all the samples. Whole-wheat flour samples showed higher levels of PAHs than white flour, with many samples exceeding the limits set for PAHs by the European Commission (1 μg/kg for benzo[a]pyrene and the sum of 4 PAHs). For Σ4 PAHs, 41% of bread and 81% of biscuit samples exceeded the safety limits, and the highest concentration was found in a one cornstarch biscuit sample (6.65 μg/kg). Despite biscuits showed the highest concentrations of PAHs, white bread was the main contributor to dietary exposure assessments (0.52 to 15.28 ng/day) due to its high daily intake in Brazil (49.4 g/day). Consequently, the highest incremental lifetime cancer risk (ILCR) and the lowest margin of exposure (MOE) values were observed for white breads, with prevalence among adults, especially in male individuals.