Nutritional insights into broths in relation to elemental composition

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-05-04 DOI:10.1007/s00217-024-04556-2

Pavlína Kosečková, Ondřej Zvěřina, Katarína Letková

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Abstract

Despite the popular claim that broths are a good source of essential elements, few studies have been devoted to clarifying this narrative. In fact, there is growing concern about the risk of ingesting toxic elements. This study focused on assessing the content of important elements (Ca, Cd, Cu, Fe, K, Mg, Na, and Pb) in various types of broths (beef, fish, poultry, pork, and vegetable). The samples (n = 30) included broths of different origins, including laboratory-prepared broths and broths prepared by professional cooks from Czech school canteens. The broths were evaluated as potential sources of essential elements in relation to their reference daily intake, as well as their potential toxicity risk in relation to Cd and Pb. Although significant variability was observed in the contents of the investigated elements, the results generally contradicted the popular narrative that broths are a good source of Ca, Cu, Fe, and Mg, as their contents did not achieve even 5% of the recommended daily intake. The amount of Ca in the broths was minimal even compared to the amount in tap water. The consumption of broths poses minimal risk regarding the presence of Cd and Pb.

Graphic abstract

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从元素组成深入了解肉汤的营养成分

尽管人们普遍认为肉汤是人体必需元素的良好来源，但很少有研究对这一说法进行澄清。事实上，人们越来越担心摄入有毒元素的风险。本研究的重点是评估各种肉汤（牛肉、鱼、家禽、猪肉和蔬菜）中重要元素（钙、镉、铜、铁、钾、镁、鈉和铅）的含量。样本（n = 30）包括不同来源的肉汤，包括实验室配制的肉汤和捷克学校食堂专业厨师配制的肉汤。这些肉汤作为基本元素的潜在来源，与每日参考摄入量以及与镉和铅有关的潜在毒性风险进行了评估。尽管所调查元素的含量存在很大差异，但结果总体上与肉汤是钙、铜、铁和镁的良好来源这一流行说法相矛盾，因为它们的含量甚至达不到推荐日摄入量的 5%。即使与自来水中的含量相比，肉汤中的钙含量也微乎其微。食用肉汤对镉和铅的风险极小。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

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