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Heavy metal (Pb, Cd, Hg) and Ni contents were determined in a wide variety of cheeses consumed in Spain from all geographical regions and with the official "Protected Designation of Origin". Pb content ranged from 110 to 5 µg kg(-1), which can be considered safe as, in all cases, the Pb contribution did not exceed 50% of the toxic density. Cd levels ranged between 11.4 to 1.3 µg kg(-1); however, the toxic density values for Cd in different types of cheeses exceeded the reference value in some cases. The highest Hg content was found to Gata-Hurdes (208.3 µg kg(-1)), corresponding to a very high toxic density value (325%). Ni levels in cheese indicated that they are not good sources of this element. The type of milk, rennet and coagulation process had a significant influence on heavy metal levels in cheeses.

Thirty‐three samples of cheeses belonging to different Protected Designation of Origin (PDOs) located in Northern Spain were analysed with the aim of studying the influence of processing conditions on the minerals and trace elements content in cheeses. The use of sheep milk, animal rennet, salting by immersion in a brine bath and ripening in cheeses reported, in general, the highest levels of trace elements. Moreover, pattern recognition analysis of multi‐elemental data, based on mineral and trace element content, was used to determine geographical traceability and to detect possible imitations with a correct classification in 98.5% of cases.

Lead content was investigated in infant formulas by using graphite furnace atomic absorption spectroscopy (GFAAS). Formulas were distinguished as 'beginner', 'continuation' and 'special infant formula', the latter being classified as subtypes 'hypoallergenic', 'without lactose', 'vegetable base' and 'others'. The mean concentrations of lead were 25.7+/-8.4, 36.9+/-6.4 and 43.5+/-16.3 microg kg(-1) for beginner, continuation and special infant formula, respectively. Two-factor (types and subtypes) variance analyses were made and Tukey's mean homogeneity test (p < 0.05) was also performed for the formation of homogeneous groups. Significant differences (p < 0.001) were observed between types and two homogeneous groups were formed by the special infant formula type, with the highest lead content; the other group was constituted by the beginner type; and included in both groups were the continuation type infant formula. Their contribution to the provisional weekly intake (PTWI) was calculated from the mean concentrations in each type of infant formula, showing them to be food with a low toxicological risk (< 30% PTWI).