Volume 18, Issue 1 (5-2025)
ijhe 2025, 18(1): 39-58 |
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Moazzen M, Mortazavian A M, Shariatifar N, Sohrabvandi S, Khanniri E, Khodaei S M. Measurement of toxic and essential metal in yogurt and kashk and risk assessment by Latin Hypercube method. ijhe 2025; 18 (1) :39-58
URL: http://ijhe.tums.ac.ir/article-1-6944-en.html
URL: http://ijhe.tums.ac.ir/article-1-6944-en.html
Mojtaba Moazzen1 
, Amir Mohammad Mortazavian2 , Nabi Shariatifar3 , Sara Sohrabvandi *4 , Elham Khanniri5 , Seyedeh Mahsa Khodaei3
, Amir Mohammad Mortazavian2 , Nabi Shariatifar3 , Sara Sohrabvandi *4 , Elham Khanniri5 , Seyedeh Mahsa Khodaei3
1- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran ,sohrabv@sbmu.ac.ir
5- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran ,
5- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract: (1585 Views)
Background and Obejective: Many elements can naturally or artificially enter human food and pose risks to human health. Some of these elements are toxic, while others are essential for humans. The purpose of this study is to investigate the concentrations of toxic elements (aluminum (Al), arsenic (As), cadmium (Cd), nickel (Ni), and lead (Pb)) and essential elements (cobalt (Co), chromium (Cr), iron (Fe), manganese (Mn), and zinc (Zn)) in yogurt and kashk samples.
Materials and Methods: In this study, the concentration of 10 elements was measured using an ICP-OES device in 48 samples (with two repetitions each) of yogurt and kashk collected from Tehran. The risk associated with human exposure to these metals was then calculated using the Latin Hypercube method.
Results: The results showed that in all samples, the highest and lowest average concentrations of essential elements (in µg/kg) were attributed to iron (567.53) and cobalt (10.58), respectively. Similarly, the highest and lowest average concentrations of toxic elements were attributed to arsenic (28.60) and cadmium (1.08), respectively.
Conclusion: Finally, it can be concluded that the average concentration of all elements—except for Pb, Co, and Cd—was higher in kashk than in yogurt. Additionally, the average concentration of all elements was below the established standards. However, the risk analysis results indicated that children are more exposed to non-carcinogenic risks from yogurt and carcinogenic risks from the consumption of both yogurt and kashk compared to adults.
Materials and Methods: In this study, the concentration of 10 elements was measured using an ICP-OES device in 48 samples (with two repetitions each) of yogurt and kashk collected from Tehran. The risk associated with human exposure to these metals was then calculated using the Latin Hypercube method.
Results: The results showed that in all samples, the highest and lowest average concentrations of essential elements (in µg/kg) were attributed to iron (567.53) and cobalt (10.58), respectively. Similarly, the highest and lowest average concentrations of toxic elements were attributed to arsenic (28.60) and cadmium (1.08), respectively.
Conclusion: Finally, it can be concluded that the average concentration of all elements—except for Pb, Co, and Cd—was higher in kashk than in yogurt. Additionally, the average concentration of all elements was below the established standards. However, the risk analysis results indicated that children are more exposed to non-carcinogenic risks from yogurt and carcinogenic risks from the consumption of both yogurt and kashk compared to adults.
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