Content of macro- and microelements and evaluation of the intake of different dairy products consumed in Croatia

Macromineral and microelement contents were measured by inductively coupled plasma-optical emission spectrometry in 51 dairy products (milk, four types of cheese and butter). Significant differences in the concentrations of Ca, K, Na, Mg, Zn and Cu were observed (p < 0.05, all) between dairy products. Higher levels of Ca, Na, Mg and Se were measured in hard cheese than in semi-hard, fresh and cream cheese samples. The highest mean levels of elements were measured in products (mg kg⁻¹): milk: K 2070; hard fat cheese: Ca 10,700, Na 10,300, Mg 440, Zn 91.3, Se 0.78; cream cheese: Cu 3.12, Fe 3.9; butter: Se 0.79. The estimated daily intakes (EDIs) calculated for milk show contribution to the recommended dietary allowance (RDA) for the elements (%): Ca 42, K 13.2, Mg 10.3–13.3, Zn 11.4–15.7, Se 13.1. The highest contribution of elements to the RDA values was determined for hard fat cheese (%): Na 7.93, Zn 16.6–22.8, Se 28.4. However, a contribution to the RDA of less than 1% was determined for K, Mg and Fe in cheeses. The contribution of Cu to the RDA value ranged in cheese samples between 2.78 and 6.93%, though this was less than 1% in milk.