Essential and Non-essential Trace Elements in Milks and Plant-Based Drinks.

Area of Science:

• Food Science
• Analytical Chemistry
• Environmental Health

Background:

• Milk and plant-based drinks are nutritional staples, but may contain essential and toxic elements.
• Understanding elemental composition is crucial for assessing human health risks.
• Variations exist across different milk types, plant sources, and production methods.

Purpose of the Study:

• To quantify essential (Ca, Co, K, Mg, Mn, Na, Ni, P) and toxic (Hg, Pb, U, V) elements in various milks and plant-based drinks.
• To compare element concentrations based on production systems (organic vs. conventional), lactose content, and sterilization methods.
• To evaluate the nutritional and safety profiles of different dairy and plant-based beverages.

Main Methods:

• Inductively coupled plasma-mass spectrometry (ICP-MS) was used for precise elemental analysis.
• Samples included cow milk, goat milk, soy, almond, rice, oat drinks, and infant formulas.
• Analyses covered diverse production systems, lactose variations, and sterilization techniques (fresh, UHT).

Main Results:

• Element concentrations were independent of the production system and lactose presence.
• Significant differences in elemental content were observed based on sterilization method, source (animal vs. plant), and animal species.
• Non-essential toxic elements were largely undetected, except for trace lead (Pb) in three samples.

Conclusions:

• Goat milk is recommended for its essential element profile and lack of toxic elements.
• Almond and soy drinks are highlighted for their calcium, potassium, and magnesium content, respectively.
• Results aid consumers in balancing nutritional benefits and risks of milk and plant-based beverages.