Journal of Food Quality and Hazards Control

en The Health Risk Assessment of Toxic Lead and Cadmium in Cheese: A Global Systematic Review Study by using Monte-Carlo Simulation تخصصي Special Review article Review article <div style="text-align: justify;">Background: This research investigates the presence of the risk of hazardous lead (Pb) and cadmium (Cd) elements in globally consumed cheese and simulates the associated risk using the Monte Carlo method. Methods: The average level of Pb and Cd in cheese was extracted by exploring the Web of Science, Scopus, PubMed, and Google Scholar databases systematically based on Cochrane guidelines (2,374 article), then a meta-analysis of the obtained data was conducted with STATA 14.2 software (57 article). Furthermore, exposure assessment, Hazard Index (HI), and cancer risk of both Pb and Cd for the world population were calculated by the Monte Carlo method for 5, 50, and 95 percentiles by Cristal Ball software. Results: The results showed that exposure assessment in the 5th, 50th, and 95th percentiles were 0, 0.08, and 0.27 ng/g body weight (bw)/day for Pb and 0, 0.01, and 0.03 ng/g bw/day for Cd, respectively. The Hazard Index (HI) of Pb and Cd was less than one, indicating the absence of non-carcinogenic effects of these chemical pollutants for consumers globally. Moreover, the cancer risk value showed an annual increase of two cancer cases worldwide due to Pb presence in cheese, particularly for those with high consumption. Conclusion: Although the estimated exposure levels and hazard indices for Pb and Cd in cheese suggest no immediate non-carcinogenic risk for the global population, the potential long-term cancer risk, especially associated with high Pb intake, underscores the need for preventive actions. Therefore, stricter monitoring and regulatory measures should be adopted by health authorities to minimize heavy metal pollution in dairy products and protect public health more effectively. DOI: 10.18502/jfqhc.13.1.21381</div> Cheese, Metals, Heavy, Dairy Products 59 67 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1157-2&slc_lang=en&sid=1 M. Bashiry 0000-0002-9720-0687 No Research Center of Oils and Fats, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran K. Abdolmaleki No Research Center of Oils and Fats, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran H. Hashemi No Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran M. Azizi-lalabdi marymazizi766@gmail.com 0000-0002-4670-1211 Yes Research Center of Oils and Fats, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran