CONTENT OF CHEMICAL ELEMENTS IN "BRYNDZA" (SLOVAK TRADITIONAL SHEEP CHEESE) FROM SUPERMARKET AND HEALTH RISK ASSESSMENT OF ITS CONSUMPTION

Abstract

This study evaluated the content of 21 chemical elements in traditional Slovak bryndza cheese obtained from two producers and assessed potential health risks related to its consumption. The concentrations of essential and toxic elements were determined by ICP-OES. Significant differences (P < 0.05) were observed between bryndza samples from the two producers. Bryndza obtained from one producer showed significantly higher concentrations of calcium, magnesium, and zinc, while bryndza from the other producer contained significantly higher levels of potassium. From a nutritional perspective, bryndza represents a valuable dietary source of calcium, magnesium, zinc, and selenium due to their relatively high concentrations in the product and its substantial contribution to recommended dietary intakes, particularly at higher consumption levels. The concentrations of cadmium and molybdenum were below detection limits, while aluminium, barium, chromium, lithium, antimony, strontium, and nickel showed minimal toxicological relevance. However, one sample exceeded the EU limit for lead (0.02 mg/kg), and arsenic levels in several samples indicated potential health risks for children consuming 100 g of bryndza. Overall, bryndza is a nutritionally beneficial traditional food, yet regular monitoring of heavy metals remains essential to ensure its safety.