Assessing cobalt and manganese in foods: A study on determination and health risk using inductively coupled plasma spectrometry

This study aimed to evaluate the concentration and health risk of cobalt (Co) and manganese (Mn) in food using inductively coupled plasma mass spectroscopy (ICP-MS) and ICP optical emission spectroscopy (ICP-OES), respectively. Methods were validated for six food classes based on composition and calorie content. The method limit of quantification (MLOQ) ranged from 0.0766 to 0.2525 μg/kg for Co and 0.0202–0.0832 mg/kg for Mn. Out of 351 food items, Co and Mn were detected above the method limit of detection (MLOD) in 266 and 222 samples, respectively, with highest levels in nuts, seeds, grains, beans, sauces, and seasonings. Pearson correlation analysis showed a significant positive correlation (p < 0.01) between Co and Mn in agricultural (r = 0.390) and processed food (r = 0.543) categories. Exposure to Co and Mn through dietary intake remained within acceptable limits (target hazard quotient (THQ) < 1), suggesting that lifetime consumption is unlikely to elevate potential health risks. In conclusion, this comprehensive study validated methods for Co and Mn analysis and assessed their concentrations and potential health risks across various food categories.