Essential and xenobiotic elements in cottage cheese from the Slovak market with a consumer risk assessment

Autor:	Magdalena Skalicka, Robert Stawarz, L'. Harangozo, Lukasz J. Binkowski, Tomáš Tóth, Lucia Gabriny, Marcela Capcarova, Peter Massanyi, Július Árvay, Lucia Palšová, Maria de la Luz Garcia Pardo
Rok vydání:	2020
Předmět:	Slovakia Iron Sodium Potassium chemistry.chemical_element Food Contamination Zinc 010501 environmental sciences Risk Assessment 01 natural sciences Dietary Exposure 03 medical and health sciences Chromium Cheese Metals Heavy Humans Food science 030304 developmental biology 0105 earth and related environmental sciences 0303 health sciences Cadmium Phosphorus General Medicine Pollution Trace Elements Mercury (element) chemistry Food quality Food Science
Zdroj:	Journal of Environmental Science and Health, Part B. 55:677-686
ISSN:	1532-4109 0360-1234
DOI:	10.1080/03601234.2020.1762420
Popis:	The examination of various elements in the milk products is very important in the food sector in respect of food quality and safety. The aim of this study was to determine the concentrations of calcium (Ca), cobalt (Co), cadmium (Cd), copper (Cu), chromium (Cr), iron (Fe), mercury (Hg), potassium (K), magnesium (Mg), sodium (Na), nickel (Ni), phosphorus (P), lead (Pb) and zinc (Zn) in white cottage cheese or cottage cheese supplemented with various additives (white, lacto-free, chive, tzatziki, mustard + onion, chili, active protein) available on the market of Slovakia. All essential elements were within the reference range. Cottage cheese enriched with tzatziki showed higher amount of Cu, Fe, K, and Zn. Mustard + onion cheese contained high values of Ca, Co, Mg, and Ni. In white cottage cheese high amount of Cr, Mn, and P was measured. The content of xenobiotic metals was below permitted limit. The contribution to PTWI (Provisional tolerable weekly intake) suggested very low dietary exposure to heavy metals as Cd, Hg, and Pb as well as other metals (Cu, Ni, and Zn) in cottage cheese. Numerous correlations between concentrations were observed. MOE (Margin of Exposure) evaluation denoted that average consumption of cottage cheese does not pose any high cardiovascular and nephrotoxicity threat.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f4774e27102b46c5d7160af8b2a7ffe https://doi.org/10.1080/03601234.2020.1762420 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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