Nutritional insights into broths in relation to elemental composition

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14110%2F24%3A00135945" target="_blank" >RIV/00216224:14110/24:00135945 - isvavai.cz</a>

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s00217-024-04556-2?utm_source=rct_congratemailt&utm_medium=email&utm_campaign=oa_20240504&utm_content=10.1007%2Fs00217-024-04556-2" target="_blank" >https://link.springer.com/article/10.1007/s00217-024-04556-2?utm_source=rct_congratemailt&utm_medium=email&utm_campaign=oa_20240504&utm_content=10.1007%2Fs00217-024-04556-2</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-024-04556-2" target="_blank" >10.1007/s00217-024-04556-2</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Nutritional insights into broths in relation to elemental composition

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Nutritional insights into broths in relation to elemental composition

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

1438-2385

Svazek periodika

250

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

2545-2551

Kód UT WoS článku

001214172800001

EID výsledku v databázi Scopus

2-s2.0-85192060061