ArticleFoods (Basel, Switzerland)2026
Assessment of the Occurrence of Concentrations of Selected Chemical Elements in Three Types of Cheese from the Retail Chains and Health Risk of Benefits Assessment of Its Consumption.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The study aimed to evaluate the nutritional contribution of essential elements (Ca, Fe, K, Mg, Zn) and assess health risks associated with potentially toxic elements (Cd, Pb, As, Al, and Sr) in three types of cheese from retail chains and produced by two different producers. One hundred forty-four cheese samples were collected in 12 months. All samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). The average concentrations of Ca, Fe, K, Mg, Zn, Al and Sr in cheese samples were 4183.87-6227.98 mg/kg, 1.00-1.63 mg/kg, 695.90-884.39 mg/kg, 175.00-255.70 mg/kg, 21.49-27.56 mg/kg, 2.65-5.73 mg/kg and 1.91-5.82, respectively, depending on cheese type and producers. Concentrations of As, Cd and Pb in all analyzed samples were below the limit of detection (LOD). From a nutritional perspective, the analyzed cheeses represented important dietary sources of calcium and zinc, with substantial contributions to recommended daily intakes, particularly under the higher consumption scenario (100 g/day). Magnesium also contributed meaningfully to dietary intake, especially in children, whereas the contributions of iron and potassium remained relatively low in all evaluated consumption scenarios. Health risk assessment was expressed as the percentage of the tolerable daily intake (%TDI) or provisional tolerable weekly intake (%PTWI). Under the higher consumption scenario (100 g/day), children represented the most highly exposed population group, with %PTWI values for aluminum ranging from 0.25 to 9.10% and %TDI values for strontium ranging from 6.92 to 20.00%, depending on cheese type and producer. Overall, the analyzed cheeses showed high nutritional value and low toxicological risk; however, continuous monitoring of potentially toxic elements remains important to ensure food safety.
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