ICP-MS-based determination of heavy metals and associated health risks in vegetables, ice creams, and wines in Slovenia

This study focuses on the determination of heavy metals in certain foods and beverages commonly consumed in Slovenia. A total of 54 different vegetables, 36 different ice creams, and 31 different wines from various locations were tested, including from grocery stores, confectionery shops, and home-produced sources, such as gardens and wine cellars. The samples were prepared using microwave-assisted wet acid digestion with various combinations of HNO₃, H₂O₂, and ultrapure water. The analysis of Al, As, Ba, Cd, Co, Cr, Cu, Fe, Ga, Mn, Mo, Ni, Pb, Sn, Sr, Tl, and Zn was performed by inductively coupled plasma mass spectrometry. Concentrations of heavy metals were compared to the limit values set by various regulatory organisations worldwide. In some vegetables, the concentrations of heavy metals such as As, Ba, Cd, Co, Cr, Ni, and Tl exceeded the established limit values, with zucchinis showing particularly high concentrations. For ice cream, the highest concentrations were determined for Al, Fe, and Cu, especially in chocolate-flavoured ice cream. Wine analysis demonstrated that several homemade wines contained heavy metals exceeding the limit values. Cu, Pb, and Zn were present in wines in concentrations of up to 105,399.0 µg/L, 5,603.8 µg/L, and 121,951.3 µg/L, respectively. To assess the health risks associated with the daily consumption of vegetables, ice creams, and wines in the Slovenian population, the estimated daily intake, target hazard quotient, hazard index (HI), and total cancer risk (TCR) were calculated. The results indicated that ice creams did not pose a significant health risk, while green bell peppers were the most problematic among vegetables, as four had TCR > 1∙10⁻⁴ with the highest HI of 4.86. Red homemade wines were the most problematic among wines, with three exceeding the TCR of 1∙10⁻⁴, with the highest HI of 5.98.