Some Essential and Non-Essential Elements in Edible Salts Commonly Consumed in Türkiye: Nutritional Considerations and Risk Assessment

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. 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.