奶酪中潜在有毒元素（PTEs）的浓度和流行率：全球系统评价和荟萃分析。
The concentration and prevalence of potentially toxic elements (PTEs) in cheese: a global systematic review and meta-analysis.
机构信息
Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
出版信息
Int J Environ Health Res. 2024 Jan;34(1):479-498. doi: 10.1080/09603123.2022.2153810. Epub 2022 Dec 5.
The present study aimed to systematically review the concentration of different PTEs, including Arsenic (As), Mercury (Hg), Lead (Pb), and Cadmium (Cd) in cheese among some databases between 2000 and 2021 (from 57 included studies). Estimated concentrations of 160.78 (95% CI = 119.24-202.28), 15.68 (95% CI = 11.88-19.48), 16.94 (95% CI = 13.29-20.59), and 2.47 (95% CI = 1.70-3.23) µg/kg were calculated for As, Pb, Cd, and Hg, respectively. Most of the studies for PTEs are related to Pb, about 40% of the studies, compared to As, which has fewer studies. The results showed that As and Hg concentrations were lower than the Codex Alimentarius Commission standard limits. Nevertheless, Cd and Pb concentrations were higher than the standard limit values. Results showed that cheese making, the ripening period, fat content, and texture are influential factors in a high level of Pb and Cd in cheese samples.
本研究旨在系统地综述 2000 年至 2021 年（共 57 项研究）期间一些数据库中奶酪中不同 PTE（包括砷（As）、汞（Hg）、铅（Pb）和镉（Cd））的浓度。计算出的 As、Pb、Cd 和 Hg 的浓度分别为 160.78（95%CI=119.24-202.28）、15.68（95%CI=11.88-19.48）、16.94（95%CI=13.29-20.59）和 2.47（95%CI=1.70-3.23）µg/kg。大多数关于 PTE 的研究都与 Pb 有关，约占 40%，而关于 As 的研究较少。结果表明，As 和 Hg 的浓度低于食品法典委员会标准限量。然而，Cd 和 Pb 的浓度高于标准限量值。结果表明，奶酪制作、成熟时间、脂肪含量和质地是导致奶酪样品中 Pb 和 Cd 水平较高的影响因素。
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