HEAVY METALS CONTENT IN CHEESE: A STUDY OF THEIR DIETARY INTAKE AND HEALTH RISK ASSESSMENT

Abstract

Cheese represents an important source of essential amino acids, vitamins, and trace elements such as copper (Cu), and zinc (Zn). Cheese can be contaminated with toxic heavy metals due to the use of contaminated ingredients, or during the manufacture process, and distribution. This study was taken to estimate the residual contents of some toxic metals including lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg), and trace elements such as zinc (Zn) and copper (Cu) in five of the most consumed cheese types in Egypt including Domiati, Feta, Karish, Mish, and Rumi. Moreover, calculation of the dietary intakes, and health risk assessment among children and adults were conducted. The obtained results revealed that Mish cheese had the highest residual content of Pb, and As. Karish cheese had the highest content of Cd, and Zn. Mercury was not detected in Feta and Domiati cheese. Calculation of the estimated daily intakes, hazard ratio, and hazard index revealed that consumption of cheese among Egyptian adults and children would not pose health risks. However, such data should be handled carefully as consumption of cheese will provide considerable concentrations of the total buildup of heavy metals to the Egyptian consumers. In addition, consumption of cheese will provide part of the human needs of the essential trace elements including Zn, and Cu.