Assessment of health risks from potassium bromate and trace metals in bread consumption in Ado Ekiti, Southwest, Nigeria

Introduction: Bread, a staple food consumed by a large portion of the population worldwide, including Nigeria, has emerged as one of the most popular quick meal options. The excessive intake of potassium bromate and trace metals in bread has been identified as detrimental to human health due to its heightened propensity to induce cancer in human. Objective: The current study assessed the exposure to potassium bromate (KBrO3) and trace metals through bread consumption, as well as the associated risks to dietary habits among Ado Ekiti, Southwest Nigeria residents. Bread varieties commonly consumed in Ado Ekiti were randomly chosen from local bakeries. These bread samples were then analyzed in the laboratory using an Atomic Absorption Spectrophotometer to determine the levels of trace metals, including lead (Pb), manganese (Mn), nickel (Ni), chromium (Cr), zinc (Zn), cadmium (Cd), and cobalt (Co), as well as potassium bromate concentrations. Results: The findings revealed that cobalt (Co) had the highest mean concentration (29.35±3.59 mg.kg−1), whereas lead (Pb) exhibited the lowest mean concentration (0.06±0.02 mg.kg−1). The sequence of trace metal levels was Co > Cd > Zn > Ni > Mn > Cr > Pb. All trace metal concentrations exceeded the standards set by FAO/WHO. Regarding potassium bromate content, it ranged from 0.01 mg.kg−1 to 0.06 mg.kg−1, surpassing the maximum permissible limits of 0.02 mg.kg−1 set by the Food and Drug Administration.Although the chronic hazard quotient among adults and children was low, the hazard ratio ranged from 11 to 9 among adults and from 14 to 9 among children, suggesting the potential for carcinogenic effects with repeated consumption. Based on the hazard ratios, the estimated chances of developing cancer from daily consumption of bread samples were approximately 14 in 1,000,000, 86 in 1,000,000, 71 in 1,000,000, and 40 in 1,000,000, respectively, for the adult population, and about 20 in 1,000,000, 11 in 1,000,000, 90 in 1,000,000, and 56 in 1,000,000 for the children population. Conclusion: The study showed that trace metals Pb, Mn, Ni, Cr, Zn, Cd and Co concentrations were higher than the FAO/WHO permissible limits. The concentration of potassium bromate in all the sorted bread samples exceeded the maximum acceptable limits except one. Though chronic hazard quotient among adults and children was low, the hazard ratio among the adult and children population was high, signifying possible cancer risks when continually consumed. These findings underscore the importance of stringent oversight by Nigerian regulatory authorities over using potassium bromate as an ingredient in bakeries.