Moazzen Mojtaba, Shariatifar Nabi, Sohrabvandi Sara, Mortazavian Amir Mohammad, Khoshtinat Khadijeh, Khodaei Seyedeh Mahsa, Khanniri Elham
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Biol Trace Elem Res. 2025 Apr 8. doi: 10.1007/s12011-025-04578-1.
Since the consumption of dairy products, especially ice cream and cream, is very high in Iran and the world, either directly or indirectly, and no study has been conducted so far on measuring elements in different types of ice cream and cream, the aim of the present study was to investigate levels of 15 elements (Co, Mn, Fe, Cr, Se, Mg, P, Ca, Zn, Hg, Al, Ni, Cd, As, and Pb) by using ICP-OES (Inductively Coupled Plasma Optical Emission Spectroscopy) technique in the mentioned products along with a health risk assessment by Monte Carlo Simulation. Based on our findings, in all samples, the highest average level of toxic elements was related to Al (29.2 ± 23.9 µg/kg fw or fresh weight), and the lowest mean level of toxic elements was related to Hg (not found). Moreover, the highest average level of essential elements was related to P (8895 ± 4369 µg/kg fw) and the lowest mean level of essential elements was related to Se (0.610 ± 0.150 µg/kg fw). Also, the highest averages of toxic elements in cream was related to As (12.5 µg/kg fw) and in ice cream was related to Al (43.9 µg/kg fw), and the lowest averages were obtained for Hg (not found) in both products. Also, the highest and lowest averages of essential elements in cream were related to P (10641 µg/kg fw) and Se (not found), respectively, and in the ice cream were related to Ca (8135 µg/kg fw) and Se (0.630 µg/kg fw), respectively. In the end, the levels of elements in all ice cream and cream samples were below the standard level. The Monte Carlo method risk assessment reveals that the non-carcinogenic risks from consuming cream and ice cream pose no threat to children or adults (TTHQ < 1.00), but on the contrary, the outcomes of the carcinogenic risk assessment show the TILCR values for both groups exceed acceptable limits, that this indicating a potential risk threat from these products. The principal component analysis (PCA) results revealed the categorization of various toxic and essential elements in all samples. Based on the results obtained, it can be concluded that the consumption of these products is somewhat safe, but more monitoring is needed in the food cycle from farm to fork.
由于伊朗及全球对乳制品，尤其是冰淇淋和奶油的消费量非常高，无论是直接消费还是间接消费，且目前尚未有针对不同类型冰淇淋和奶油中元素测定的研究，因此本研究的目的是使用电感耦合等离子体发射光谱法（ICP - OES）测定上述产品中15种元素（钴、锰、铁、铬、硒、镁、磷、钙、锌、汞、铝、镍、镉、砷和铅）的含量，并通过蒙特卡洛模拟进行健康风险评估。根据我们的研究结果，在所有样品中，有毒元素的最高平均含量与铝有关（29.2 ± 23.9 µg/kg鲜重），有毒元素的最低平均含量与汞有关（未检出）。此外，必需元素的最高平均含量与磷有关（8895 ± 4369 µg/kg鲜重），必需元素的最低平均含量与硒有关（0.610 ± 0.150 µg/kg鲜重）。同样，奶油中有毒元素的最高平均含量与砷有关（12.5 µg/kg鲜重），冰淇淋中与铝有关（43.9 µg/kg鲜重），两种产品中汞的平均含量最低（未检出）。此外，奶油中必需元素的最高和最低平均含量分别与磷（10641 µg/kg鲜重）和硒（未检出）有关，冰淇淋中分别与钙（8135 µg/kg鲜重）和硒（0.630 µg/kg鲜重）有关。最后，所有冰淇淋和奶油样品中的元素含量均低于标准水平。蒙特卡洛方法风险评估表明，食用奶油和冰淇淋产生的非致癌风险对儿童或成人均无威胁（总靶标危害商数<1.00），但相反，致癌风险评估结果显示两组的终生致癌风险值均超过可接受限值，这表明这些产品存在潜在风险威胁。主成分分析（PCA）结果揭示了所有样品中各种有毒和必需元素的分类。根据所得结果可以得出结论，食用这些产品在一定程度上是安全的，但从农场到餐桌的食品链中需要更多监测。
