Table 1.
Values of health risk assessment parameters related to PAHs in bread (adult population).
Fig 1.
Overall workflow for the polycyclic aromatic hydrocarbon (PAH) health risk assessment.
Table 2.
Method validation and quality control parameters for measuring PAHs concentration (µg/kg) in bread samples.
Table 3.
Average concentration of PAHs (µg/kg) in different locations in Mashhad city.
Fig 2.
Mean concentrations of the 16 priority polycyclic aromatic hydrocarbons (PAHs) (µg/kg) in Lavash, Sangak, and Barbari breads produced by traditional and industrial baking methods in Mashhad, Iran.
Table 4.
Health risk assessment of PAHs content in bread consumed in Mashhad city.
Fig 3.
Left: The cumulative distribution of the TEQ health index of potentially toxic elements through bread consumption.
Right: the effect of different variables on the TEQ health index caused by bread consumption.
Fig 4.
Left: The cumulative distribution of carcinogenic risk index of potentially toxic elements through bread consumption.
Right: the effect of different variables on the carcinogenic risk index caused by bread consumption.