Selenium (Se) levels and risk assessment of some milk and dairy products produced for children

Yıl 2022, Sayı: 27, 78 - 89, 14.02.2022

Burhan Başaran

Öz

Abstract

Objective: In this study, the selenium (Se) levels of some milk and dairy products developed/designed for pre- school/school age children and sold in the Turkish market were investigated, daily Se exposure was determined and non-carcinogenic risk assessments were made.

Materials and methods: Within the scope of the study, the Se levels of 60 (20×3) milk samples, 24 (8×3) kefir samples, 6 (2×3) yoghurt samples, and 9 (3×3) milk burger samples belonging to different brands, were determined by ICP-MS. Se exposure was calculated according to the deterministic model, and the risk assessments were made according to THQ (target hazard quotient) values.

Results and conclusion: The mean Se levels of milk, kefir, yoghurt and milk burger samples were determined as 17.8±4.54; 10.7±8.77; 28.7±6.19 and 44.9±2.97 µg/kg, respectively. The mean Se exposure of boys and girls aged 3-6 years was calculated as 0.17±0.08 µg/kg bw (bodyweight)/day, and the mean Se exposure of boys and girls aged 7-11 years was calculated as 0.10±0.05 µg/kg bw/day. Selenium exposure due to consumption of milk and dairy products decreases with increasing age and no statistical differences were detected in terms of gender (p<0,05). As THQ < 1 it has been observed that there is no potential health risk for Se exposure from milk and dairy products.

Anahtar Kelimeler

dairy products, selenium, dietary exposure, THQ, ICP-MS

Çocuklar için üretilen bazı süt ve süt ürünlerinin selenyum (Se) düzeyleri ve risk değerlendirmesi

Öz

Özet

Amaç: Bu çalışmada okul öncesi/okul çağı çocukları için geliştirilerek/tasarlanarak Türkiye pazarında satışa sunulan bazı süt ve süt ürünlerinin selenyum (Se) düzeyleri araştırılmış, günlük Se maruziyeti tespit edilerek karsinojenik olmayan risk değerlendirmeleri yapılmıştır.

Materyal ve yöntem: Çalışma kapsamında farklı markalara ait 60 adet (20×3) süt, 24 adet (8×3) kefir, 6 adet (2×3) yoğurt ve 9 adet (3×3) süt keki örneklerinin Se düzeyleri ICP-MS kullanılarak belirlenmiştir. Se maruziyeti deterministik modele göre hesaplanmış, risk değerlendirme ise THQ (hedef tehlike katsayısı) değerlerine göre yapılmıştır.

Tartışma ve sonuç: Çalışma sonucunda süt, kefir, yoğurt ve süt keki örneklerinin ortalama Se düzeyleri sırasıyla 17,8±4,54; 10,7±8,77; 28,7±6,19 ve 44,9±2,97 µg/kg olarak belirlenmiştir. 3-6 yaş aralığındaki erkek ve kız çocukların ortalama Se maruziyeti 0,17±0,08 µg/kg va (vücut ağırlığı)/gün, 7-11 yaş aralığındaki erkek ve kız çocukların ortalama Se maruziyeti ise 0,10±0,05 µg/kg va/gün olarak hesaplanmıştır. Süt ve süt ürünleri tüketiminden kaynaklanan selenyum maruziyeti yaş artışına bağlı olarak azalmaktadır ve cinsiyet bakımından ise herhangi bir farklılık tespit edilememiştir (p<0,05). THQ < 1 olduğu için süt ve ürünlerinden kaynaklanan Se maruziyeti için potansiyel bir sağlık riski olmadığı gözlenmiştir.

Anahtar Kelimeler

süt ürünleri, selenyum, beslenmeye dayalı maruziyet, THQ, ICP-MS

Kaynakça

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