ArticleMolecules (Basel, Switzerland)2022
Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
5 citing papers in PubMed.
- Potentially Toxic Metal Levels in Cheeses Produced in Türkiye: Regional Variation, Milk Source, Ripening Stage, Production Type, and Associated Dietary Exposure and Health Risk.Biological trace element research · 2026Article
- Occurrence of potentially toxic metals in Turkish cheese with dietary intake and health risk assessment.Scientific reports · 2025Article
- Article
- Levels of Essential and Trace Elements in Mozzarella Available on the Slovak Market with the Estimation of Consumer Exposure.Biological trace element research · 2024Article
- Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to determine the trace element composition and the toxic metal residues in Galician cow's milk cheese produced in different systems (artisan, industrial, and organic). Fourteen elements (As, Cd, Co, Cr, Cu, Fe, Hg, I, Mn, Mo, Ni, Pb, Se, and Zn) were determined in 58 representative samples of Galician cheeses by inductively coupled plasma mass spectrometry. The toxic elements were present at low concentrations, similar to those reported for other unpolluted geographical areas. The essential elements were also within the normal range in cheeses. There were no statistically significant differences between smoked and unsmoked cheeses for any of the elements. Chemometric analyses (principal component analysis and cluster analysis) revealed that the industrial cheeses produced in Galicia using the milk from intensive dairy farms were different, in terms of elemental content, from artisan and organic cheeses, in which the elemental contents were similar.
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Registered trials
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