Essential and toxic metals in animal bone broths
Hsu D, Lee C, Tsai W, Chien Y · Food & Nutrition Research · 2017 January 18
DOI 10.1080/16546628.2017.1347478
Objective
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.
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.
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