ABSTRACT 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.

中文翻译：

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印度唐杜里和塔瓦面包中多环芳烃含量的分析和健康风险评估

摘要 本研究旨在评估和了解潜在的健康风险，并检查 16 种多环芳烃 (PAH) 对丹巴德市 8 家不同特色餐厅供应的印度唐杜里和 tawa 面包的影响。唐杜里面包中的多环芳烃总浓度介于 113.36 和 211.19 微克/公斤之间，而塔瓦面包的总多环芳烃浓度介于 59.64 和 77.12 微克/公斤之间。在所有分析的样品中，发现具有 4 和 5 个环的多环芳烃具有主导作用（高达总多环芳烃的 50%）。所有样品的诊断比率研究得出结论，唐杜里面包中的多环芳烃具有热源，而塔瓦面包中的多环芳烃是石油燃烧。唐杜里面包的癌症风险范围（5-95% 的概率范围）从 2.33E-06 到 9.15E-05，儿童平均为 3.31E-05，5.27E-06 到 1.66E-04，平均为 6.50E -05 成人。相似地，对于 tawa 面包，癌症风险范围为 6.30E-07 至 2.50E-05，儿童平均为 9.07E-06，成人为 1.44E-06 至 4.45E-05，平均为 1.77E-05。暴露持续时间和癌症斜率因子是模拟中最有影响的参数。唐杜里面包的致癌效力几乎是塔瓦面包的 3.7 倍。