Selenium Content in Milk and Dairy Products: Estimation of the Daily Intake and Assessment of the Potential Risk to Public Health Publisher Pubmed



Basaran B¹ ; Sadighara P² Show Affiliations
Source: Food and Chemical Toxicology Published:2025

Abstract

In this study, selenium levels in milk (n = 19), cheese (n = 49), yogurt (n = 13) and ayran (n = 8) of different brands sold in Turkiye were first determined by inductively coupled plasma mass spectrometry. The daily selenium intake resulting from the consumption of these foods was then calculated and evaluated with non-carcinogenic health risk. Selenium levels ranged from 9 − 32 and 1− 83 μg/L for milk and ayran, respectively, and from 0 − 224 and 12− 172 μg/kg for cheese and yogurt, respectively. The total daily selenium intake of persons aged 15> (general population) was determined to be 20.4 μg/day (0.292 μg/kg bw/day). The foods contributing most to the total daily selenium intake for all individuals in the same age group were yogurt (51.4 %), ayran (25.7 %), cheese (20.2 %) and milk (2.7 %). For individuals aged 15> (general population), the Target Hazard Quotient values resulting from the consumption of each food (milk, cheese, yogurt and ayran) and the Hazard Index value calculated by consuming all foods together (0.058) were less than 1. This study was detected any health risks related to selenium intake. This study was the first to evaluate health risks of selenium intake from consumption of some milk and dairy products in adult individuals. © 2025 Elsevier Ltd