Essential and non-essential/toxic trace elements in whey protein supplements |
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| Affiliation: | 1. Department of Environmental Health, School of Health, P.Porto, CISA/Research Center in Environment and Health, 4200-072 Porto, Portugal;2. LAQV/REQUIMTE – Laboratory of Bromatology and Hydrology, Department of Environmental Health, School of Health, P.Porto, Rua Dr. António Bernardino de Almeida, 400, 4200-072 Porto, Portugal;3. LAQV/REQUIMTE – Laboratory of Applied Sciences, Department of Environmental Health, School of Health, P.Porto, Rua Dr. António Bernardino de Almeida, 400, 4200-072 Porto, Portugal;1. Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, Rua Santa Adélia 166, Vila São Pedro, Santo Andre, 09210-170, São Paulo, SP, Brazil;2. Empresa Brasileira de Pesquisa Agropecuária, Centro de Pesquisa Agropecuária de Clima Temperado, Estação Experimental Terras Baixas, Campus Universitário, 96001-970, Pelotas, RS, Brazil;1. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Methods and Application of Food Composition Laboratory, Beltsville, MD, US 20705, United States;2. Center for Intelligent Chemical Instrumentation, Department of Chemistry & Biochemistry, Ohio University, Athens, OH, 45701, United States;1. Zhejiang Province Key Laboratory of Anesthesiology, Department of Anesthesiology, The Second Affiliated Hospital and Yuying Children’s Hospital of Wenzhou Medical University, Wenzhou, China;2. Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China;3. The Public Service Platform of South China Sea for R&D Marine Biomedicine Resources, Marine Biomedical Research Institute, Guangdong Medical University, Zhanjiang, China;4. School of Public Health, Guangdong Medical University, Dongguan, China;5. Aquatic Products Quality Inspection Center of Zhejiang Province, Hangzhou, China;1. Department of Animal and Wildlife Science, Institute of Food Nutrition and Well-being, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, Gauteng, South Africa;2. African Research Universities Alliance (ARUA) Centre of Excellence for Food Security, University of Pretoria, Pretoria, Gauteng, South Africa;1. LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal;2. LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Química Aplicada, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal;1. Food Technology Department, Universidade Rovuma, Nampula, Mozambique;2. Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Valencia, Spain |
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| Abstract: | Twenty-six (26) trace elements (essential and non-essential/toxic) were determined in 49 whey protein (WP) supplements available for sale in the Portuguese market by inductively coupled plasma – mass spectrometry. The most abundant essential trace element was Fe (13.7 ± 16.7 μg/g) and the least abundant was Co (0.040 ± 0.028 μg/g). The estimated daily intake was calculated and, considering a daily consumption of 50 g of WP supplement, on average, 100 % of the recommended dietary allowance for Mo and ca. 40 % for Se is met. A safety assessment was also performed based on the Permitted Daily Exposure limits settled by the USP, general chapter <2232> . The daily consumption of 50 g of WP supplement does not contribute for more than 12.1 % (Cd) of those limits, as regards As, Cd, Pb and Hg. Thus, WP supplements can be considered safe products, regarding the presence of potentially toxic elements. |
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| Keywords: | Whey protein Trace elements ICP-MS Supplements Permitted daily exposure Food analysis Food composition |
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