Macro and micro elements in traditional meals of Mediterranean diet: Determination, estimated intake by population, risk assessment and chemometric analysis

Abstract

The aim of the study was to estimate the dietary exposure of the main macro and micro elements from meals typically consumed by the Mediterranean population, in particular Sicilian by samples prepared and cooked prior to analysis. A total of 57 typical Mediterranean meals samples were analysed for 4 macro elements: Calcium (Ca), Potassium (K), Magnesium (Mg) and Sodium (Na) and 13 micro elements: Aluminium (Al), Arsenic (As), Cadmium (Cd), Cobalt (Co), Chromium (Cr), Copper (Cu), Iron (Fe), Mercury (Hg), Manganese (Mn), Nickel (Ni), Lead (Pb), Zinc (Zn) and Vanadium (V) by inductively coupled plasma - mass spectrometry and atomic absorption spectrometry. Mercury concentration was quantified directly on the food samples by using the DMA-80 (Direct for Mercury Analysis). Daily Estimated Element Intake was calculated for essential element and assessment of health risk associated with intake of investigated elements was performed. In particular, analysed samples supply from 3.7% to 62% of sodium, 0.05–19% of potassium, 0.1–3.2% of calcium, 1.6–16% of magnesium, 2.1–37% of iron, 0.7–48% of zinc and 0.98–339% of chromium. some of the foods prepared are lacking in all macroelements (Na, K, Ca, Mg). The quantity of macroelements taken from a single portion of 100 g of several food, compared to the recommended quantities, is low, but it should be considered that on average in one day (breakfast, lunch and dinner), undoubtedly, the inhabitants of the Mediterranean area consume much higher quantities for a total of 500–1000 g, therefore, this study confirmation for the populations concerned, the low probability of nutritional or health risks due to the consumption of foods, indeed, the consumption of Mediterranean dietary foods, has not shown particular risk assessments from heavy metals.