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Potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in Bamenda, North West Region of Cameroon

This study evaluated the occurrence of potassium bromate in bread, its overall health risks to bread consumers, and its toxicity symptoms amongst bakers in Bamenda. Thirteen bakeries were included in a cross-sectional survey to gather information about the quantities of bread produced and the sympto...

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Autores principales: Ncheuveu Nkwatoh, Therese, Fon, Tayebatu Percline, Navti, Lifoter Kenneth
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9898660/
https://www.ncbi.nlm.nih.gov/pubmed/36747561
http://dx.doi.org/10.1016/j.heliyon.2023.e13146
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author Ncheuveu Nkwatoh, Therese
Fon, Tayebatu Percline
Navti, Lifoter Kenneth
author_facet Ncheuveu Nkwatoh, Therese
Fon, Tayebatu Percline
Navti, Lifoter Kenneth
author_sort Ncheuveu Nkwatoh, Therese
collection PubMed
description This study evaluated the occurrence of potassium bromate in bread, its overall health risks to bread consumers, and its toxicity symptoms amongst bakers in Bamenda. Thirteen bakeries were included in a cross-sectional survey to gather information about the quantities of bread produced and the symptoms of potassium-bromated toxicity experienced by bakers during baking. The concentration of potassium bromate in the most consumed bread types was determined using a spectrophotometric method. The hazard quotient and hazard ratio were computed for each bread type to determine its chemical and carcinogenic risks. Results showed that all bakers had experienced symptoms of potassium bromate toxicity, and painful eyes, cough, diarrhea, and sore throat were the most recurrent symptoms of toxicity. The concentration of potassium bromate in all bread samples (100%) ranged from 48.50 mg/kg to 10148.50 mg/kg, exceeding the maximum acceptable limits by 9–203 times the dose (50 mg/kg) recommended by Food and Drug Administration. There was no significant difference (p = 0.109) in potassium bromate concentration between bread types, and simple bread, milk bread, and French bread had the highest concentration of potassium bromate. The chronic hazard quotient ranged from 277.93 to 2459.36, and the hazard ratio ranged from 251434.30 to 32862.86, indicative of possible chemical and carcinogenic risks after prolonged regular consumption. From the hazard ratios, the chances of having cancer from an average daily consumption of either simple bread or milk bread, or French bread are approximately 290,000 in 1,000,000 or 220,000 in 1,000,000 or 190,000 in 1,000,000. Thus regulatory authorities need to monitor, control or prohibit the use of potassium bromate as a flour additive.
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spelling pubmed-98986602023-02-05 Potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in Bamenda, North West Region of Cameroon Ncheuveu Nkwatoh, Therese Fon, Tayebatu Percline Navti, Lifoter Kenneth Heliyon Research Article This study evaluated the occurrence of potassium bromate in bread, its overall health risks to bread consumers, and its toxicity symptoms amongst bakers in Bamenda. Thirteen bakeries were included in a cross-sectional survey to gather information about the quantities of bread produced and the symptoms of potassium-bromated toxicity experienced by bakers during baking. The concentration of potassium bromate in the most consumed bread types was determined using a spectrophotometric method. The hazard quotient and hazard ratio were computed for each bread type to determine its chemical and carcinogenic risks. Results showed that all bakers had experienced symptoms of potassium bromate toxicity, and painful eyes, cough, diarrhea, and sore throat were the most recurrent symptoms of toxicity. The concentration of potassium bromate in all bread samples (100%) ranged from 48.50 mg/kg to 10148.50 mg/kg, exceeding the maximum acceptable limits by 9–203 times the dose (50 mg/kg) recommended by Food and Drug Administration. There was no significant difference (p = 0.109) in potassium bromate concentration between bread types, and simple bread, milk bread, and French bread had the highest concentration of potassium bromate. The chronic hazard quotient ranged from 277.93 to 2459.36, and the hazard ratio ranged from 251434.30 to 32862.86, indicative of possible chemical and carcinogenic risks after prolonged regular consumption. From the hazard ratios, the chances of having cancer from an average daily consumption of either simple bread or milk bread, or French bread are approximately 290,000 in 1,000,000 or 220,000 in 1,000,000 or 190,000 in 1,000,000. Thus regulatory authorities need to monitor, control or prohibit the use of potassium bromate as a flour additive. Elsevier 2023-01-21 /pmc/articles/PMC9898660/ /pubmed/36747561 http://dx.doi.org/10.1016/j.heliyon.2023.e13146 Text en © 2023 The Authors. Published by Elsevier Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Ncheuveu Nkwatoh, Therese
Fon, Tayebatu Percline
Navti, Lifoter Kenneth
Potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in Bamenda, North West Region of Cameroon
title Potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in Bamenda, North West Region of Cameroon
title_full Potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in Bamenda, North West Region of Cameroon
title_fullStr Potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in Bamenda, North West Region of Cameroon
title_full_unstemmed Potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in Bamenda, North West Region of Cameroon
title_short Potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in Bamenda, North West Region of Cameroon
title_sort potassium bromate in bread, health risks to bread consumers and toxicity symptoms amongst bakers in bamenda, north west region of cameroon
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9898660/
https://www.ncbi.nlm.nih.gov/pubmed/36747561
http://dx.doi.org/10.1016/j.heliyon.2023.e13146
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