Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

Area of Science:

• Food Science and Nutrition
• Environmental Health
• Toxicology

Background:

• Soy-based beverages are popular dairy alternatives, offering nutritional benefits.
• These beverages can contain various trace elements, necessitating an assessment of their safety.
• Understanding the bioaccessibility and bioavailability of these elements is crucial for consumer health.

Purpose of the Study:

• To comprehensively analyze trace elements (Al, As, Cd, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Sb, Se, Sn, Sr, Zn) in soy-based beverages.
• To evaluate the bioaccessibility and bioavailability of these trace elements using in vitro digestion and Caco-2 cell models.
• To assess the potential health risks associated with the daily consumption of soy-based beverages.

Main Methods:

• In vitro digestion to simulate gastrointestinal conditions for bioaccessibility.
• Caco-2 cell culture model to assess trace element bioavailability.
• Inductively coupled plasma optical emission spectrometry (ICP OES) for precise trace element quantification.
• Multivariate analysis to classify beverages based on soy source.

Main Results:

• Bioaccessible fractions of Al, Cu, Fe, Mn, Sr, Se, and Zn ranged from 40%-80% of total content.
• Soy-based beverages were identified as good sources of iron (Fe), selenium (Se), and zinc (Zn).
• Daily consumption of one glass of soy beverage contributes 3.5% (children) and 0.9% (adults) of the aluminum Provisional Tolerable Weekly Intake (PTWI).

Conclusions:

• Soy-based beverages offer beneficial minerals like iron, selenium, and zinc.
• Potential health risks exist due to aluminum content, particularly for children.
• Further research and clear labeling regarding trace element content are recommended for soy-based products.