Exposure to Metals from Artisanal Cheeses Made with Goat's Milk

Cheeses are an important source of essential elements. Nevertheless, the level of some metals could pose a health risk. Therefore, the concentration of trace elements and toxic metals (Cr, Cu, Li, Ni, Sr, Pb, Cd, and Al) has been determined in artisanal cheeses from different geographical locations,...

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Bibliographic Details
Published in:Journal of food protection 2018-12, Vol.81 (12), p.1950-1955
Main Authors: Paz, Soraya, Hardisson, Arturo, Guerra, Nazaret, Gutiérrez, Angel J, González-Weller, Dailos, Del Rosario Fresno, María, Capote, Juan, Revert, Consuelo, Rubio, Carmen
Format: Article
Language:English
Subjects:
Adult
Adults
Aluminum
Alzheimer's disease
Animals
Atomic beam spectroscopy
Body weight
Cadmium
Cheese
Cheese - analysis
Chromium
Copper
Dairy products
Dietary Exposure - analysis
Emission spectroscopy
Food
Food Contamination - analysis
Food safety
Gas flow
Goats
Health risks
Heavy metals
Humans
Inductively coupled plasma
Islands
Kidney diseases
Lead
Metal concentrations
Metals
Metals - isolation & purification
Milk
Nickel
Pollutants
Reference materials
Spain
Specialty products
Spectroscopy
Spectrum analysis
Statistical analysis
Trace elements
Trace Elements - analysis
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Summary:Cheeses are an important source of essential elements. Nevertheless, the level of some metals could pose a health risk. Therefore, the concentration of trace elements and toxic metals (Cr, Cu, Li, Ni, Sr, Pb, Cd, and Al) has been determined in artisanal cheeses from different geographical locations, and the intake of these metals from cheese consumption has been evaluated. The metal concentration was determined in a total of 90 cheese samples from different locations by using inductively coupled plasma atomic emission spectroscopy. The highest concentration of Al (35.1 ± 4.42 mg/kg, wet weight) was found in artisanal cheeses from Zamora (Spain), followed by Sr (6.85 ± 0.35 mg/kg, wet weight) in artisanal cheeses from Cadiz (Spain). A daily consumption of 23.2 g of cheese provides a significant dietary contribution for Al of 0.82% of its tolerable weekly intake of 1 mg/kg of body weight per week. Canary Islands cheeses have a higher metal content than the non-Canary cheese, which could be because of the volcanic characteristics of the island soils. The intake of toxic metals and trace elements poses no risk to the health of adults.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X.JFP-18-127