Nutritional and Health Implications of Some Essential and Non-Essential Elements in Edible Salts Commonly Consumed in Türkiye

Authors

Keywords:

salts, elements, public health, risk assesment, food contamination

Abstract

Salt is a daily staple food and an important source of minerals. However, contamination in salt can pose public health risks. This study aimed to determine the concentrations of essential (calcium, potassium, magnesium, iron, manganese) and non-essential elements (aluminum, boron, chromium, nickel) in 11 commonly consumed edible salts in Türkiye and evaluate their potential health risks and nutritional contributions. The element levels were determined using Inductively Coupled Plasma Mass Spectrometry (ICP-MS), health risk assessments were conducted, and the percentage contributions of the elements to daily dietary reference values ​​were calculated. Element levels varied significantly among samples. For instance, aluminum levels ranged from 0.13 to 5.60 mg/kg. The highest calcium, potassium, magnesium, aluminum, iron, manganese, and nickel levels were found in S5 (Himalayan salt), while chromium was highest in S9 (rock salt). Hazard index values remained below the safety threshold, and all salts were evaluated as low risk. Although the risk assessment suggests no immediate threat based on the current data, the necessity for comprehensive element analyses of edible salts remains crucial. Moreover, despite the variations in mineral levels, the assessed salts are unlikely to meet the recommended daily intake levels for essential minerals.

Author Biographies

Özlem Üstün-Aytekin, SAĞLIK BİLİMLERİ ÜNİVERSİTESİ

Assoc. Dr. Özlem Üstün-Aytekin graduated from Pamukkale University, Faculty of Engineering, Department of Food Engineering in 2000. Assoc. Dr. Özlem Üstün-Aytekin received her master's degree from Pamukkale University, Institute of Science and Technology, Department ofFood Engineering in 2003. She received her doctorate from Ege University, Institute of Science and Technology Biotechnology program in 2011. During her doctorate, she worked as a researcher on human gene transfer and tissue culture in the Department of Pathopharmacology, Faculty of Pharmacy, Kumamoto University. After her doctorate, she received an invitation from "The Nagai Foundation Tokyo" and continued her studies in the biotechnology field in Japan. She started working as a lecturer at the University of Health Sciences in 2017. Özlem Üstün-Aytekin received her Associate Professor title in 2019, in the Department of Nutrition and Dietetics, Faculty of Health Sciences.

Rüya Kuru-Yaşar, Sağlık Bilimleri Üniversitesi

Rüya Kuru-Yaşar graduated from Istanbul Bilim University, School of Health, Department of Nutrition and Dietetics, where she studied with a full scholarship, in 2014 as the top student. After completing her master's degree at Marmara University, Institute of Health Sciences, Department of Biochemistry (Pharmacy) in 2018, and she continues her PhD education at the University of Health Sciences, Institute of Health Sciences, Department of Nutrition and Dietetics. Rüya Kuru-Yaşar works in trace elements, antioxidants, cancer, and nutrition.

Şahin Yılmaz, Yeditepe University

Şahin Yılmaz graduated from Marmara University, Department of Chemistry program in 2001. After working in textile and dye R&D laboratories for 5 years, he has been working at Yeditepe University Biocidal and R&D Laboratory for 15 years and is the Unit Manager of the Instrumental Analysis Laboratory.

Fikrettin Şahin, Yeditepe University

Prof. Dr. Fikrettin Şahin graduated from Atatürk University, Faculty of Agriculture, Department of Plant Protection in 1989 as the top student of the faculty. He received his master's degree from The Ohio State University, College of Food, Agricultural and Environmental Sciences, Department of Plant Pathology in 1994 and his doctorate in 1997. In 1999, he worked as an assistant professor at Atatürk University. He received the title of Associate Professor in 2000 and Professor in 2005. Prof. Dr. Fikrettin Şahin has 389 scientific articles, 392 papers, 26 book chapters, 7 book authorships, 53 patents, and more than 200 patent applications. Prof. Dr. Fikrettin Şahin currently serves as Yeditepe University, Faculty of Engineering, Head of the Genetics and Bioengineering Department, Director of the Biotechnology Institute, and Coordinator of R&D and Analysis Central Laboratories. Prof. Dr. Fikrettin Şahin carries out scientific studies on the molecular diagnosis and characterization of microorganisms of clinical, food, environmental, and plant origin, the development of biological formulations for industrial use, the development and production of antimicrobial materials, stem cells, gene therapy, and cancer.

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Published

31-05-2025

How to Cite

Üstün-Aytekin, Özlem, Kuru-Yaşar, R., Yılmaz, Şahin, & Şahin, F. (2025). Nutritional and Health Implications of Some Essential and Non-Essential Elements in Edible Salts Commonly Consumed in Türkiye. IV. International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Niğde, Türkiye, 1359–1368. from https://www.turjaf.com/index.php/TURSTEP/article/view/739

Congress

IV. International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Niğde, Türkiye

Section

Proceedings