Nutritional insights into broths in relation to elemental
composition

J 2024

Nutritional insights into broths in relation to elemental composition

KOSEČKOVÁ, Pavlína, Ondřej ZVĚŘINA a Katarína LETKOVÁ

Základní údaje

Originální název

Nutritional insights into broths in relation to elemental composition

Autoři

KOSEČKOVÁ, Pavlína (203 Česká republika, domácí), Ondřej ZVĚŘINA (203 Česká republika, domácí) a Katarína LETKOVÁ (703 Slovensko, domácí)

Vydání

European Food Research and Technology, NEW YORK, SPRINGER, 2024, 1438-2377

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

30308 Nutrition, Dietetics

Stát vydavatele

Spojené státy

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 3.300 v roce 2022

Organizační jednotka

Lékařská fakulta

DOI

http://dx.doi.org/10.1007/s00217-024-04556-2

UT WoS

001214172800001

Klíčová slova anglicky

Iron; Calcium; Cadmium; Lead; Stock

Štítky

14110525, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 5. 11. 2024 14:51, Mgr. Tereza Miškechová

Anotace

V originále

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.

Citovat

KOSEČKOVÁ, Pavlína, Ondřej ZVĚŘINA a Katarína LETKOVÁ. Nutritional insights into broths in relation to elemental composition. European Food Research and Technology. NEW YORK: SPRINGER, 2024, roč. 250, č. 10, s. 2545-2551. ISSN 1438-2377. Dostupné z: https://dx.doi.org/10.1007/s00217-024-04556-2.

@article{2399397,
   author = {Kosečková, Pavlína and Zvěřina, Ondřej and Letková, Katarína},
   article_location = {NEW YORK},
   article_number = {10},
   doi = {http://dx.doi.org/10.1007/s00217-024-04556-2},
   keywords = {Iron; Calcium; Cadmium; Lead; Stock},
   language = {eng},
   issn = {1438-2377},
   journal = {European Food Research and Technology},
   title = {Nutritional insights into broths in relation to elemental composition},
   url = {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},
   volume = {250},
   year = {2024}
}

TY  - JOUR
ID  - 2399397
AU  - Kosečková, Pavlína - Zvěřina, Ondřej - Letková, Katarína
PY  - 2024
TI  - Nutritional insights into broths in relation to elemental composition
JF  - European Food Research and Technology
VL  - 250
IS  - 10
SP  - 2545-2551
EP  - 2545-2551
PB  - SPRINGER
SN  - 14382377
KW  - Iron
KW  - Calcium
KW  - Cadmium
KW  - Lead
KW  - Stock
UR  - 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
N2  - 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.
ER  -

KOSEČKOVÁ, Pavlína, Ondřej ZVĚŘINA a Katarína LETKOVÁ. Nutritional insights into broths in relation to elemental composition. \textit{European Food Research and Technology}. NEW YORK: SPRINGER, 2024, roč.~250, č.~10, s.~2545-2551. ISSN~1438-2377. Dostupné z: https://dx.doi.org/10.1007/s00217-024-04556-2.

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