Potentially Toxic Metal Levels in Cheeses Produced in Türkiye: Regional Variation, Milk Source, Ripening Stage, Production Type, and Associated Dietary Exposure and Health Risk

This study investigated potentially toxic metal (PTM) levels in cheeses produced in different regions of Türkiye and evaluated the associated dietary exposure and non-carcinogenic health risk. A total of 84 cheese samples were collected from seven geographical regions and classified according to milk source, ripening stage, and production type. After microwave-assisted acid digestion, PTM levels were quantified by inductively coupled plasma mass spectrometry (ICP-MS), and exposure and non-carcinogenic risk were evaluated using Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), and Hazard Index (HI). Aluminium (Al), iron (Fe), and zinc (Zn) ranged from <0.00215 to 7.29,<0.00769 to 38.8, and 0.68 to 56.6 mg/kg wet weight, respectively, whereas chromium (Cr), nickel (Ni), copper (Cu), selenium (Se), cadmium (Cd), and lead (Pb) ranged from <0.58 to 244, <1.26 to 369, <1.88 to 4067, <0.91 to 1378, <0.06 to 12.3, and <2.19 to 1754 µg/kg wet weight, respectively. Values marked with “<” represent concentrations below the limit of quantification (LOQ). Arsenic (As) was not detected in any sample. Significant differences were observed for selected PTMs according to ripening stage, milk source, production type, and region (p<0.05). The toxicological contribution (TC) values for nutritional PTM exposure were low. THQ and HI values remained below 1, suggesting a low overall non-carcinogenic risk; however, Pb exceedances in some samples indicate the need for continued PTM monitoring.