PTEs, known as heavy metals and trace elements, are commonly substances which found in the environment (Rahimi et al. 2021). Its release through both natural (decomposition and erosion of bedrocks and ore deposits) and anthropogenic activities (mining, agriculture, industrial, etc.) causes their concentrations to increase in the environment (Atamaleki et al. 2020, Rehman et al. 2018). PTEs contain essential elements (Cu, Fe, Se etc.) that are necessary for the normal function of the organism but can be toxic above recommended safe levels, and non-essential elements (Al, As, Cd, Cr, Hg, Ni, Pb etc.) that can cause adverse health effects even at trace levels are divided into two groups (Pipoyan et al. 2022). Non-essential PTEs are considered as extremely dangerous substances due to their toxicity for living things, their persistence in the environment, and their bioaccumulative nature (Ullah et al. 2017). Therefore, the health risks arising from the consumption of foodstuffs contaminated with PTEs cause global concerns (Atamaleki et al. 2020). High levels of PTE can be found in foods in areas that maintain rapid urbanization and industrial or agricultural activities. It has been reported that long-term exposure to PTEs through diet may cause significant health concerns (Kamal et al. 2022). Exposure to these elements can cause serious conditions such as depression, mental disorders, Alzheimer's, hypertension, cancer and multiple organ damage. Therefore, it is important to collect the necessary information regarding their concentrations in the food chain to assess the health risk associated with PTEs (Atamaleki et al. 2020).