Profiling and Health Risk Assessment of PAHs Content in Tandoori and Tawa Bread from India

The current study was carried out to assess and understand potential health risk and to examine the impact of 16 polycyclic aromatic hydrocarbons (PAHs) in Indian tandoori and tawa breads served in 8 different profile restaurants of Dhanbad city. Total PAH concentration in tandoori bread ranged between 113.36 and 211.19 µg/kg and for tawa bread between 59.64 and 77.12 µg/kg. PAHs with 4 and 5 rings found to have dominating contribution (up to 50% of total PAHs) in all the analyzed samples. The diagnostic ratio study of all the samples concluded that the PAHs in tandoori bread have pyrogenic origin, whereas in tawa bread petrogenic combustion. Cancer risk for tandoori breads ranged (5–95% probability range) from 2.33E−06 to 9.15E−05 with a mean of 3.31E−05 for children and 5.27E−06 to 1.66E−04 with a mean of 6.50E−05 for adults. Similarly, for tawa breads, the cancer risk ranges from 6.30E−07 to 2.50E−05 with a mean of 9.07E−06 for children and from 1.44E−06 to 4.45E−05 with a mean of 1.77E−05 for adults. Exposure duration and cancer slope factor are the most influential parameters of the simulation. Carcinogenic potency in tandoori bread was almost 3.7 times than that of tawa bread.