Risk assessment of lead in wheat flour bread consumed in Benin

Abstract

Objective: Lead, like most other metallic trace elements, tends to accumulate along the food chain. For humans, studies have shown that the major toxic effect of lead (known as lead poisoning) during foetal development would be a lasting neurobehavioral deficit during childhood). The objective of the present study was to assess the health risks associated with the exposure to lead (Pb) by bread consumers in Benin. Methodology and Results: Thus, three samples of the main breads (stick breads, sugared moderns, traditional sugared) identified in each of the three cities (Cotonou, Bohicon and Parakou) were purchased as replicates and transported to Laboratory in Cotonou to evaluate the Pb content. The study followed the protocol of the French standard NF-EN-14082 to perform the dosage of lead by atomic absorption spectrophotometry after dry incineration). The results indicated that bread from Cotonou and Parakou was very significantly (p<0.001) richer in lead compared to that from Bohicon. The average lead content obtained in Cotonou and Parakou was 5.84 ± 0.53mg/kg. Similarly, the weekly lead intake of bread consumers in the cities of Cotonou and Parakou (1.75mg) is higher than in Bohicon (0.62). The daily exposure dose varies between 1.4 μg/kg pc (Bohicon) and 4 μg/kg pc (Cotonou and Parakou) while the OMS Norm (2006) is 3.6 μg/kg pc. Since Lead can accumulate in various parts of the body through bioaccumulation, populations face major long-term health risks, particularly in Cotonou and Parakou. Conclusion and application of results: These results show that the consumption of bread can expose to a risk of lead overdose and its long-term health consequences, especially in Cotonou and Parakou. This is a situation that involves the health control services and should lead them to review their standards and tighten their control mechanisms.