alexa Consumption of Spanish Cheeses

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Consumption of Spanish Cheeses

The presence of heavy metals in foods may pose a risk to human health. The main objective of this paper is to carry out a risk assessment study of lead, cadmium and mercury intake by consumption of Spanish cheeses. In general, the concentration levels found were far from the Provisional Tolerable Weekly Intake (PTWI) for these elements except for mercury in Gata-Hurdes cheese indicating a possible contamination by a unknown source. On the other hand, the concept of toxic density is a powerfull tool which can help to initially assess potential risk, focusing on those cheeses exceeding 100% toxic density.

Citation: Moreno-Rojas R, Sánchez-Segarra PJ, Cámara-Martos F, Amaro-López MA (2011) Risk Assessment of the Intake of Pb, Cd and Hg by Consumption of Spanish Cheeses. J Nutr Food Sci S1:001.

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