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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Taylor & Francis
2017
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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 |
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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 |
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