Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 135: Content and Dietary Contribution Assessment of Mineral Elements in Dairy from Henan Province of China
Foods doi: 10.3390/foods15010135
Authors:
Chuanyou Su
Han Li
Yi Li
Chunyu Feng
Tong Fu
Tianliu Zhang
Tengyun Gao

To fill the gap in systematic data on mineral contents and their dietary contributions in four mainstream dairy products (sterilized, pasteurized, fermented, modified milk) from Henan Province, China, this study aimed to characterize the mineral profiles [magnesium (Mg), iron (Fe), zinc (Zn), selenium (Se), copper (Cu)] and clarify the mineral nutritional disparities between domestic and imported sterilized milk. A total of 150 samples were analysed via inductively coupled plasma mass spectrometry (ICP-MS). Results revealed significant mineral content differences across dairy types: fermented milk had significantly lower Mg and Zn than sterilized and pasteurized milk (p < 0.05). Imported sterilized milk exhibited higher Mg (160.10 ± 31.88 mg/kg) than domestic counterparts (147.41 ± 32.47 mg/kg, p < 0.05). In terms of mineral intake contribution rates (defined as the percentage of mineral intake from dairy products relative to the Recommended Nutrient Intake (RNI), unit: %), the rates are ranked in descending order as follows: Se (11.68–25.32%) > Mg (11.11–20.76%) > Zn (5.88–16.33%) > Cu (0.62–1.81%) > Fe (0.25–1.00%). This study elucidates the mineral profiles of Henan’s dairy products, supporting residents’ dairy choices and optimisation of dairy processing technologies.