Risk Assessment of Polycyclic Aromatic Hydrocarbons in Pasta Products Consumed in Nigeria

Background: The present study aimed to quantitatively determine polycyclic aromatic hydrocarbons in pastas consumed in Nigeria with the view of estimating the daily intake amount and the possible risks to consumers. Methods: Sixteen polycyclic aromatic hydrocarbons (PAHs) were determined in locally produced and imported pasta using a GC-Mass Spectrometer. Estimation of daily intake was done on generally exposed (low) and typically exposed (high) consumers.  The margin of exposure was used to assess the risk to consumers. Results: The concentration of Σ 16 PAHs in Nigerian and imported brands were in the range of 9 to 800µg/kg and 2 to 7µg/kg, respectively. The benzo[a]pyrene (BaP) concentrations in 25% of Nigerian samples were above the maximum allowable level in processed cereal-based food. The concentrations of Σ8 carcinogenic PAHs in the Nigerian and imported brands ranged from 1 to 10µg/kg and 1 to 4µg/kg respectively. The Margin of Exposure (MOE) based on PAH8 for generally exposed children was less than 10,000 in 25% of Nigerian brands while it was 38% for typically exposed children. For imported brands of pastas, the MOE values were far higher than 10,000 for generally and typically exposed children and adults.  Conclusions: The MOE values indicate serious concern particularly for children who are the major consumers of Nigerian pastas. This study is the first of its kind in Nigeria and can serve as a useful baseline for continuous monitoring of PAHs in the Nigerian pastas in order to ensure protection of human health in the country.