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dc.contributor.authorBaşaran, Burhan
dc.date.accessioned2022-09-30T08:16:49Z
dc.date.available2022-09-30T08:16:49Z
dc.date.issued2021en_US
dc.identifier.citationBasaran, B. (2021). An assessment of heavy metal level in infant formula on the market in Turkey and the hazard index. Journal of Food Composition and Analysis, 105, 104258. https://doi.org/10.1016/j.jfca.2021.104258en_US
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2021.104258
dc.identifier.urihttps://hdl.handle.net/11436/6608
dc.description.abstractHeavy metals are compounds which exist in many food products that we consume daily, and they show a toxic effect in certain concentrations. In this study, firstly, lead, cadmium, arsenic and mercury levels in 36 samples of infant formula were determined with ICP-MS. Then, infant formula consumption data of 268 babies within the age range of 0-24 months were acquired with 24 h dietary recall method. Lastly, the estimated daily intake (EDI), target hazard quotient (THQ) and hazard index (HI) were calculated. Average Pb, Cd, As and Hg levels of infant formula were determined to be 0.025, 0.002, 0.021 and 0.0001 mg/kg, respectively. Average exposures of As, Cd, Hg and Pb for all age groups were calculated as 0.29, 0.03, 0.001 and 0.04 mu g/kg bw/day, respectively. According to the HI values, the findings indicate potential health concerns for babies within the age range of 0-6 months.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectInfant formulaen_US
dc.subjectICP-MSen_US
dc.subjectLeaden_US
dc.subjectCadmiumen_US
dc.subjectArsenicen_US
dc.subjectMercuryen_US
dc.subjectDietary exposureen_US
dc.subjectTHQen_US
dc.subjectHazard indexen_US
dc.titleAn assessment of heavy metal level in infant formula on the market in Turkey and the hazard indexen_US
dc.typearticleen_US
dc.contributor.departmentRTEÜ, Pazar Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.contributor.institutionauthorBaşaran, Burhan
dc.identifier.doi10.1016/j.jfca.2021.104258en_US
dc.identifier.volume105en_US
dc.identifier.startpage104258en_US
dc.relation.journalJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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