Overview
Rantaša and colleagues measured 17 elements by ICP-MS in 54 vegetables, 36 ice creams and 31 wines from Slovenia and estimated health risks. Full per-sample tables are in the supplement, which was not available, so only values printed in the main text are extracted. Artisan chocolate ice creams carried the most metals among ice creams, and homemade wines carried very high lead, copper and zinc.
Key numbers
- Ice cream: lead quantified in 23 of 36, seven at or above 20 ng/g, highest 86 ng/g in an artisan chocolate ice cream; cadmium below LOD in all (Section 3.2.2, p. 1104).
- Wine: lead up to 5,603.8 µg/L in a homemade red wine; nine homemade wines exceeded the 100 µg/L OIV limit (Section 3.2.3, p. 1106).
- Vegetables: lead below LOD in all 54; cadmium up to 338 ng/g dry weight in a Slovenian green bell pepper (Section 3.2.1, p. 1102).
Methods (brief)
Microwave digestion with nitric acid and hydrogen peroxide; ICP-MS (Shimadzu ICPMS-2030) with internal standards. Spike recoveries 80 to 120% and RSD below 15%; no food CRM. Vegetables on dry weight, ice creams as sold after removing coatings and nuts, wines in µg/L.
Evidence Fitness
Wide coverage but only selected extremes and non-detect statements are extractable from the main text; group means and LODs sit in the missing supplement. Ice cream is a frozen dairy dessert proxy for chocolate-pudding and custard, and chocolate ice cream is not chocolate-nut-candy, so those pages are not linked. One ice cream (IC-29) is described with two different flavours.