Cargando…

Essential and toxic metals in animal bone broths

Background: This investigation examines the extraction of metals from animal bones into broth, and assesses whether bone broths are good sources of essential metals and the risks associated with the consumption of toxic metals. Method:Three sets of controlled experiments were performed to study the...

Descripción completa

Detalles Bibliográficos
Autores principales: Hsu, Der-jen, Lee, Chia-wei, Tsai, Wei-choung, Chien, Yeh-chung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5533136/
https://www.ncbi.nlm.nih.gov/pubmed/28804437
http://dx.doi.org/10.1080/16546628.2017.1347478
_version_ 1783253582789738496
author Hsu, Der-jen
Lee, Chia-wei
Tsai, Wei-choung
Chien, Yeh-chung
author_facet Hsu, Der-jen
Lee, Chia-wei
Tsai, Wei-choung
Chien, Yeh-chung
author_sort Hsu, Der-jen
collection PubMed
description Background: This investigation examines the extraction of metals from animal bones into broth, and assesses whether bone broths are good sources of essential metals and the risks associated with the consumption of toxic metals. Method:Three sets of controlled experiments were performed to study the factors (cooking time, acidity, bone type and animal species) that influence metal extractions. Three types of animal bone broth-based foods were also tested. Results: Reducing the broth pH from 8.38 to 5.32 significantly (p < 0.05) increased Ca and Mg extraction by factors of 17.4 and 15.3, respectively. A long cooking time, > 8 h, yielded significantly higher (p < 0.05) Ca and Mg extraction than shorter cooking times. The extraction characteristics of metals, particularly Ca, Mg, Cu and Al, from the leg and rib bones differed. The between-species variations in extraction were larger than those of within-species. Conclusions:The Ca and Mg levels in home-made or commercial broth/soup were found not to exceed low tenths of milligram per serving, or <5% of the daily recommended levels. The risks that are associated with the ingestion of heavy metals such as Pb and Cd in broth are minimal because the levels were in the ranges of a few μg per serving.
format Online
Article
Text
id pubmed-5533136
institution National Center for Biotechnology Information
language English
publishDate 2017
publisher Taylor & Francis
record_format MEDLINE/PubMed
spelling pubmed-55331362017-08-11 Essential and toxic metals in animal bone broths Hsu, Der-jen Lee, Chia-wei Tsai, Wei-choung Chien, Yeh-chung Food Nutr Res Original Article Background: This investigation examines the extraction of metals from animal bones into broth, and assesses whether bone broths are good sources of essential metals and the risks associated with the consumption of toxic metals. Method:Three sets of controlled experiments were performed to study the factors (cooking time, acidity, bone type and animal species) that influence metal extractions. Three types of animal bone broth-based foods were also tested. Results: Reducing the broth pH from 8.38 to 5.32 significantly (p < 0.05) increased Ca and Mg extraction by factors of 17.4 and 15.3, respectively. A long cooking time, > 8 h, yielded significantly higher (p < 0.05) Ca and Mg extraction than shorter cooking times. The extraction characteristics of metals, particularly Ca, Mg, Cu and Al, from the leg and rib bones differed. The between-species variations in extraction were larger than those of within-species. Conclusions:The Ca and Mg levels in home-made or commercial broth/soup were found not to exceed low tenths of milligram per serving, or <5% of the daily recommended levels. The risks that are associated with the ingestion of heavy metals such as Pb and Cd in broth are minimal because the levels were in the ranges of a few μg per serving. Taylor & Francis 2017-07-18 /pmc/articles/PMC5533136/ /pubmed/28804437 http://dx.doi.org/10.1080/16546628.2017.1347478 Text en © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. http://creativecommons.org/licenses/by/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Hsu, Der-jen
Lee, Chia-wei
Tsai, Wei-choung
Chien, Yeh-chung
Essential and toxic metals in animal bone broths
title Essential and toxic metals in animal bone broths
title_full Essential and toxic metals in animal bone broths
title_fullStr Essential and toxic metals in animal bone broths
title_full_unstemmed Essential and toxic metals in animal bone broths
title_short Essential and toxic metals in animal bone broths
title_sort essential and toxic metals in animal bone broths
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5533136/
https://www.ncbi.nlm.nih.gov/pubmed/28804437
http://dx.doi.org/10.1080/16546628.2017.1347478
work_keys_str_mv AT hsuderjen essentialandtoxicmetalsinanimalbonebroths
AT leechiawei essentialandtoxicmetalsinanimalbonebroths
AT tsaiweichoung essentialandtoxicmetalsinanimalbonebroths
AT chienyehchung essentialandtoxicmetalsinanimalbonebroths