Health Risk Assessment of Trace Elements in Chicken Meat Cooked by Wood, Charcoal, Gas, and Frying in Baghdad, Iraq

Five trace elements, lead (Pb), copper (Cu), cadmium (Cd), chromium (Cr), and zinc (Zn), were estimated in chicken meat samples grilled using different grilling methods: wood (WG), charcoal (CG), gas (GG), and frying (FR), compared to non-grilled meat (control). Their concentration in the samples and the impact of risks were studied, as estimated daily intake (EDI), Target Hazard Quotient (THQ), Hazard index (HI), and Carcinogenic risk (CR). The highest percentage of the Pb element was in the control sample (1.477) mg/kg, with a noticeable decrease in the different grilled samples, as it was in the firewood sample (0.627) mg/kg. In the Cu element, there was a clear increase in the firewood and charcoal grilled samples (0.683, 0.542) mg/kg, respectively, compared to the control sample (0.525) mg/kg. In the Cd element, there was an increase in the firewood and frying sample (0.435, 0.362) mg/kg. In the Zn element, there was an increase in the charcoal and gas sample (4.821, 5.821) mg/kg. Regarding EDI, it was less than the Reference Dose (Rfd) allowed and also less than the Provisional Tolerable Daily Intake (PTDi), and regarding (THQ) and (HI), all values ​​of the samples studied were within the permissible range of less than 1 according to the USEPA recommendations. Regarding Carcinogenic Risk (CR), the values ​​of Pb in all grilling treatments were within the permissible range (10-4-10-6) mg/kg/day, while the Cu samples were within the limits and slightly higher than (10-4), while the Cd element, two samples WG and FR had reached the threshold of (10-4), which indicates the presence of a carcinogenic risk and health problems. In conclusion, the study showed a clear effect of an increase in some trace elements and a decrease in others, and the wood-fired grilling method was the most affected treatment.