Traditional Italian cheeses: Trace element levels and estimation of dietary intake

Barone, Grazia; Dambrosio, Angela; Storelli, Arianna; Busco, Antonio; Ioanna, Federica; Quaglia, Nicoletta Cristiana; Giacominelli-Stuffler, Roberto; Storelli, Maria Maddalena

doi:10.1016/j.jfca.2017.12.025

Cited by 12 publications

(5 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In Table 4 , the amounts of elements content in commercial delactosed dairy products from the 10 different varieties are listed. The concentrations observed in the various samples analyzed were in line with those reported in the literature in samples of dairy products with lactose [ 15 ]. Among essential elements, Na concentration was the highest (with max mean value of 10,473 mg/kg in processed sliced cheeses), followed by Ca (pasta filata cheeses: mg/kg), K (primo sale cheeses: 252 mg/kg) and Mg (pasta filata cheeses: 93.84 mg/kg).…”

Section: Resultssupporting

confidence: 88%

Mineral Composition in Delactosed Dairy Products: Quality and Safety Status

Crupi

Turco

Gugliandolo

et al. 2022

Foods

View full text Add to dashboard Cite

Mineral elements are ingested through the diet (Li, Be, B, Na, Mg, Al, K, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Sr, Mo, Ag, Cd, Sb, Ba, Tl, Pb, and Bi). Essential minerals have structural, biochemical, nutritional and catalytic functions; therefore, they are fundamental for human health. In this research, thirty commercial delactosed dairy products from different varieties were supplied by various markets in Sicily (Italy), and their mineral contents were determined by using inductively coupled plasma mass spectrometry (ICP-MS) with the following aims: (1) to highlight the differences among various products; (2) to evaluate if it is possibly related to the analyzed samples of their product group; (3) to evaluate the nutritional quality and safety related to intake of these dairy products. Evident differences were found among the samples depending on the type of product. A good separation between mozzarella—on the one hand—and crescenza and primo sale—on the other—was observed. The mozzarella samples were distinguished by the higher Fe, V and Co contents, and the lower amount of Al. Based on shares of the RDA, the analyzed dairy samples are a good source of Ca (up to 58% of the nutrient reference values), with a relatively high concentration of Na (between 5.5% and 22%). Any safety risk for consumers due to exposures to toxic elements through analyzed samples is excluded. The obtained results give reason to expect further insight concerning the direct comparison between the delactosed and non-delactosed product, in order to evaluate if the manufacturing process can affect the content of some mineral.

show abstract

Section: Resultssupporting

confidence: 88%

Mineral Composition in Delactosed Dairy Products: Quality and Safety Status

Crupi

Turco

Gugliandolo

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The zinc content of Parmigiano Reggiano (>18 months ripening) is in the same order of magnitude of the data reported by Kedzierska-Matysek et al [ 31 ], where the zinc values varied between 4.25 and 4.53 mg/100 g. The zinc amount in Giuncata vaccina abruzzese, a soft dairy product for immediate consumption, is comparable with the results obtained by Ianni et al [ 36 ], who reported a zinc value of 2.07 and 1.99 mg/100 g for the same cheese, while the zinc level reported by Barone et al [ 37 ] was lower (0.40 mg/100 g). The zinc contents of Caciocavallo reported by Ianni et al [ 38 ], ranging from 4.36 to 4.20 mg/100 g, are in the same order of magnitude of the data reported for the same cheese in this study and by Gambelli et al [ 30 ].…”

Section: Resultssupporting

confidence: 70%

“…These results are much higher than those reported by Gambelli et al [ 30 ], who observed a zinc daily intake by Italian cheese consumption of about 10%. Similarly, Barone et al [ 37 ] estimated a zinc intake ranging from 3.09% to 6.50% through consumption of some Traditional Italian cheeses. The authors [ 37 ], however, referred to a general cheese serving of 65 g/person/day and to the Recommended Dietary Allowances (RDAs) for zinc set by the Food and Nutrition Board of the Institute of Medicine [ 76 ], that are 11 mg/day for men and 8 mg/day for women.…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, Barone et al [ 37 ] estimated a zinc intake ranging from 3.09% to 6.50% through consumption of some Traditional Italian cheeses. The authors [ 37 ], however, referred to a general cheese serving of 65 g/person/day and to the Recommended Dietary Allowances (RDAs) for zinc set by the Food and Nutrition Board of the Institute of Medicine [ 76 ], that are 11 mg/day for men and 8 mg/day for women. Additionally, Bilandžić et al [ 77 ] referred to the same RDAs in evaluating the contribution of cheeses from Croatia to the zinc RDA: the authors observed very high values of EDI (%), with data ranging from 4.9% (in male through fresh cheese consumption) to 22.8% (in female through hard fat cheese consumption).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses

Manzi¹,

Costanzo²,

Ritota³

2021

Molecules

View full text Add to dashboard Cite

Zinc is an essential mineral which plays a key role in several important biological processes in the human body. The determination of its level in food matrices can contribute to the food quality characterization and to the adequacy of the diet. Animal food products generally have a higher zinc content compared to vegetables. Among them, dairy products consumption can provide a great contribution to the zinc reference intakes. In this study, different Italian cheeses (38 Protected Denomination of Origin and 9 Traditional) were evaluated for their zinc content. Cow cheeses generally showed the highest zinc content (1.83–7.75 mg/100 g cheese), followed by sheep cheeses (1.34–3.69 mg/100 g), and cheeses from mixed milk (0.39–4.54 mg/100 g). The only cheese from buffalo milk (Mozzarella di Bufala Campana PDO) showed a zinc content of 2.14 mg/100 g. The great variability in the zinc content observed among the samples is the result of the influence of several factors, such as the feeding system, the species (cow, sheep, goat, and buffalo), and the cheese-making. Most of the samples resulted in a great contribution (>10%) to the zinc Daily Reference Intake set by EU (10 mg/day), with only two samples contributing to less than 4%.

show abstract

“…Currently, many studies have been undertaken in different countries to assess exposure to TEs occurring in their relative foodstuffs such as France [9], Spain [2], Italy [10], China [11], Saudi Arabia [12], and Lebanon [13]. In addition, the European Food Safety Authority (EFSA) panel on contaminants in the food chain has given its scientific opinion on the risks to public health related to the presence of Ni, Hg, and As in food [14,15,16].…”

Section: Introductionmentioning

confidence: 99%

Lebanese Population Exposure to Trace Elements via White Bread Consumption

Lebbos

Daou

Ouaini

et al. 2019

Foods

View full text Add to dashboard Cite

The objective of this study was to assess Lebanese population exposure to trace elements (TEs) via white pita consumption. A survey of white pita consumption was achieved among one thousand Lebanese individuals, grouped into adults (above 15 years old, men, and women) and young people (6–9 and 10–14 years old). The most consumed pita brands, labeled B1, B2, and B3, were selected. Levels of TEs (i.e., As, Cd, Co, Cr, Hg, Ni, and Pb) in B1, B2, B3 pitas were measured. The highest contents of TEs in pitas were: Ni (1292 µg/kg) and Co (91 µg/kg) in B1; As (400 µg/kg) and Cd (< 15 µg/kg) in B2; Cr (363 µg/kg), Pb (260 µg/kg), and Hg (0.89 µg/kg) in B3. The pita brand B3 was the source of the highest TEs exposure, except for Ni for which it was B1. Daily exposures to TEs due to the fact of pita consumption were compared to safety levels. There were no safety concerns for Hg, Cd, Cr or Co (except the 95th percentile of 6–9 years old). An excess of the Ni tolerable daily intake was observed for the most exposed populations. The very low margins of exposure for As and Pb suggest a worrying risk for the Lebanese population.

show abstract

Traditional Italian cheeses: Trace element levels and estimation of dietary intake

Cited by 12 publications

References 20 publications

Mineral Composition in Delactosed Dairy Products: Quality and Safety Status

Mineral Composition in Delactosed Dairy Products: Quality and Safety Status

Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses

Lebanese Population Exposure to Trace Elements via White Bread Consumption

Contact Info

Product

Resources

About