Selenium content in milk and dairy products: Estimation of the daily intake and assessment of the potential risk to public health

IF 3.9 3区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food and Chemical Toxicology Pub Date : 2025-04-25 DOI:10.1016/j.fct.2025.115486

Burhan Basaran , Parisa Sadighara

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引用次数: 0

Abstract

In this study, selenium levels in milk (n = 19), cheese (n = 49), yogurt (n = 13) and ayran (n = 8) of different brands sold in Türkiye were first determined by inductively coupled plasma mass spectrometry. The daily selenium intake resulting from the consumption of these foods was then calculated and evaluated with non-carcinogenic health risk. Selenium levels ranged from 9

-

32 and 1

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83 μg/L for milk and ayran, respectively, and from 0

-

224 and 12

-

172 μg/kg for cheese and yogurt, respectively. The total daily selenium intake of persons aged 15> (general population) was determined to be 20.4 μg/day (0.292 μg/kg bw/day). The foods contributing most to the total daily selenium intake for all individuals in the same age group were yogurt (51.4 %), ayran (25.7 %), cheese (20.2 %) and milk (2.7 %). For individuals aged 15> (general population), the Target Hazard Quotient values resulting from the consumption of each food (milk, cheese, yogurt and ayran) and the Hazard Index value calculated by consuming all foods together (0.058) were less than 1. This study was detected any health risks related to selenium intake. This study was the first to evaluate health risks of selenium intake from consumption of some milk and dairy products in adult individuals.

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牛奶和奶制品中的硒含量：每日摄入量的估计和对公众健康潜在风险的评估

本研究首先采用电感耦合等离子体质谱法测定了 rkiye市售不同品牌牛奶（n = 19）、奶酪（n = 49）、酸奶（n = 13）和ayran （n = 8）中的硒含量。然后计算和评估食用这些食物产生的每日硒摄入量，并以非致癌的健康风险进行评估。牛奶和酸奶的硒含量分别为9 ~ 32和1 ~ 83 μg/L，奶酪和酸奶的硒含量分别为0 ~ 224和12 ~ 172 μg/kg。15岁人群每日硒总摄入量；（普通人群）为20.4 μg/d （0.292 μg/kg bw/d）。对于同一年龄组的所有人来说，对每日硒摄入量贡献最大的食物是酸奶（51.4%）、羊奶（25.7%）、奶酪（20.2%）和牛奶（2.7%）。适用于15岁及以上人士；（一般人群），每一种食物（牛奶、奶酪、酸奶和羊奶）食用后得到的目标危害商值和一起食用后得到的危害指数值（0.058）均小于1。这项研究检测了与硒摄入有关的任何健康风险。这项研究首次评估了成年人从牛奶和奶制品中摄取硒的健康风险。

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来源期刊

Food and Chemical Toxicology 工程技术-毒理学

CiteScore

10.90

自引率

4.70%

发文量

651

审稿时长

31 days

期刊介绍： Food and Chemical Toxicology (FCT), an internationally renowned journal, that publishes original research articles and reviews on toxic effects, in animals and humans, of natural or synthetic chemicals occurring in the human environment with particular emphasis on food, drugs, and chemicals, including agricultural and industrial safety, and consumer product safety. Areas such as safety evaluation of novel foods and ingredients, biotechnologically-derived products, and nanomaterials are included in the scope of the journal. FCT also encourages submission of papers on inter-relationships between nutrition and toxicology and on in vitro techniques, particularly those fostering the 3 Rs. The principal aim of the journal is to publish high impact, scholarly work and to serve as a multidisciplinary forum for research in toxicology. Papers submitted will be judged on the basis of scientific originality and contribution to the field, quality and subject matter. Studies should address at least one of the following: -Adverse physiological/biochemical, or pathological changes induced by specific defined substances -New techniques for assessing potential toxicity, including molecular biology -Mechanisms underlying toxic phenomena -Toxicological examinations of specific chemicals or consumer products, both those showing adverse effects and those demonstrating safety, that meet current standards of scientific acceptability. Authors must clearly and briefly identify what novel toxic effect (s) or toxic mechanism (s) of the chemical are being reported and what their significance is in the abstract. Furthermore, sufficient doses should be included in order to provide information on NOAEL/LOAEL values.