Table 1 Concentration of heavy metals in bread samples (Mean ± SD).

From: Health risk assessment of potentially toxic elements in bread from Iranian markets using Monte Carlo simulation

Type of bread

Al

(mg/kg)

Cd

(mg/kg)

Co

(mg/kg)

Cr

(mg/kg)

Cu

(mg/kg)

Fe

(mg/kg)

Hg

(mg/kg)

Ni

(mg/kg)

Pb

(mg/kg)

Zn

(mg/kg)

Lavash

(n = 69)

5.18 ± 3.37

0.004 ± 0.017

0.01 ± 0.02

0.98 ± 1.39

3.06 ± 1.37

59.18 ± 27.98

0.01 ± 0.07

0.06 ± 0.26

0.70 ± 1.90

13.45 ± 5.26

Taftoon

(n = 45)

5.01 ± 2.84

0.01 ± 0.03

0.01 ± 0.04

0.71 ± 0.56

3.19 ± 1.00

67.41 ± 31.88

0.04 ± 0.16

0.03 ± 0.11

0.96 ± 2.20

14.43 ± 4.97

Barbary (n = 70)

5.36 ± 2.98

0.003 ± 0.015

0.01 ± 0.03

0.9 ± 0.91

3.05 ± 1.43

51.85 ± 29.24

0.03 ± 0.11

0.07 ± 0.25

0.57 ± 1.39

12.37 ± 4.06

Sangak

(n = 64)

4.34 ± 1.91

0.002 ± 0.013

0.02 ± 0.04

1.32 ± 2.07

3.08 ± 1.01

61.66 ± 32.72

0.03 ± 0.12

0.05 ± 0.24

0.46 ± 1.40

14.64 ± 5.22

Mean

(n = 248)

4.98 ± 2.85

0.004 ± 0.02

0.01 ± 0.03

1 ± 1.42

3.08 ± 1.24

59.24 ± 30.62

0.03 ± 0.12

0.05 ± 0.23

0.65 ± 1.71

13.64 ± 4.94

p-value

0.391

0.344

0.442

0.806

0.449

0.025 a

0.584

0.862

0.900

0.014 a

  1. a: Statistically significant difference between the concentration of heavy metals in bread samples in different type bread based on the Kruskal Wallis tests.
  2. N: sample size, ±: standard deviation.
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