Volume 19, Issue 1 (6-2026)
ijhe 2026, 19(1): 57-70 |
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Akbari H, Jasour A, Rasoulzadeh H, Zafarzadeh A, Feizi R. Effect of traditional production on the heavy metal concentration in dairy products compared to raw milk and its health risk assessment. ijhe 2026; 19 (1) :57-70
URL: http://ijhe.tums.ac.ir/article-1-7153-en.html
URL: http://ijhe.tums.ac.ir/article-1-7153-en.html
1- Department of Environmental Health Engineering, Mamsani School of Allied Medical Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
2- Department of Nursing, Maragheh University of Medical Sciences, Maragheh, Iran
3- Department of Environmental Health Engineering, Maragheh University of Medical Sciences, Maragheh, Iran
4- Department of Environmental Health Engineering, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
5- Department of Environmental Health Engineering, Behbahan University of Medical Sciences, Behbahan, Iran ,rozhanfeizi@behums.ac.ir
2- Department of Nursing, Maragheh University of Medical Sciences, Maragheh, Iran
3- Department of Environmental Health Engineering, Maragheh University of Medical Sciences, Maragheh, Iran
4- Department of Environmental Health Engineering, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
5- Department of Environmental Health Engineering, Behbahan University of Medical Sciences, Behbahan, Iran ,
Abstract: (44 Views)
Background and Objective: Since the presence of heavy metals in milk and dairy products is a health concern, this study aimed to evaluate the concentrations of lead, cadmium, copper and zinc in raw milk and traditional dairy products, and to conduct a related risk assessment.
Materials and Methods: 30 samples of milk and dairy products including yoghurt, cheese, and doogh were collected from ten traditional dairy production store in Khuzestan province. The samples were digested in the laboratory using nitric acid method digestion, and the heavy metal concentration was measured using Metrohm 797. Hazard Quotient (HQ) and Hazard Index (HI) were calculated for non-carcinogenic risk and Estimated Daily Intake (EDI) was calculated for carcinogenic risk assessment using Monte Carlo simulation.
Results: The mean concentration of lead, cadmium, zinc and copper in the dairy were 0668, 0069, 0952 and 8756 mg/kg, respectively. The total heavy metal concentrations in yoghurt, doogh and cheese were 134.08, 24.19 and 4.17 percent higher than in raw milk, respectively. The HI from dairy product consumption was 52.82E-2. The EDI for lead and cadmium in dairy products were in the range of 10-4 and10-8, respectively.
Conclusion: Although common attitude toward better quality of traditional dairy products, the traditional process increases the concentration of some heavy metals in comparison with in raw milk. Monitoring of heavy metals in traditional dairy products and defining a control strategy is recommended.
Materials and Methods: 30 samples of milk and dairy products including yoghurt, cheese, and doogh were collected from ten traditional dairy production store in Khuzestan province. The samples were digested in the laboratory using nitric acid method digestion, and the heavy metal concentration was measured using Metrohm 797. Hazard Quotient (HQ) and Hazard Index (HI) were calculated for non-carcinogenic risk and Estimated Daily Intake (EDI) was calculated for carcinogenic risk assessment using Monte Carlo simulation.
Results: The mean concentration of lead, cadmium, zinc and copper in the dairy were 0668, 0069, 0952 and 8756 mg/kg, respectively. The total heavy metal concentrations in yoghurt, doogh and cheese were 134.08, 24.19 and 4.17 percent higher than in raw milk, respectively. The HI from dairy product consumption was 52.82E-2. The EDI for lead and cadmium in dairy products were in the range of 10-4 and10-8, respectively.
Conclusion: Although common attitude toward better quality of traditional dairy products, the traditional process increases the concentration of some heavy metals in comparison with in raw milk. Monitoring of heavy metals in traditional dairy products and defining a control strategy is recommended.
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