Table 2.
Metal concentrations in the broths of the threecommercially availablebone broth-based foods.
| Variable | Brotha | Mean | SD | Maximum | p-valueb | Tukey-testb |
|---|---|---|---|---|---|---|
| Broth weightc(g) | PR | 555 | 53.0 | 639 | 0.042 | PR>BN |
| BN | 452 | 90.8 | 555 | |||
| TR | 486 | 53.1 | 571 | |||
| pH value | PR | 5.96 | 0.26 | 6.32 | 0.001 | TR>PR TR>BN |
| BN | 5.61 | 0.27 | 5.80 | |||
| TR | 6.58 | 0.50 | 7.32 | |||
| Pb (ppb) | PR | 2.63 | 1.28 | 4.28 | 0.232 | – |
| BN | 3.64 | 3.15 | 9.39 | |||
| TR | 4.27 | 1.08 | 5.51 | |||
| Cd (ppb) | PR | 0.27 | 0.33 | 0.89 | 0.628 | – |
| BN | 0.64 | 0.64 | 1.50 | |||
| TR | 0.48 | 0.67 | 1.68 | |||
| Cr (ppb) | PR | 4.68 | 1.96 | 8.83 | 0.271 | – |
| BN | 7.49 | 3.85 | 14.4 | |||
| TR | 6.12 | 3.61 | 13.0 | |||
| Cu (ppb) | PR | 27.9 | 3.59 | 30.4 | 0.002 | TR>PR TR>BN |
| BN | 35.2 | 6.42 | 42.4 | |||
| TR | 48.7 | 14.1 | 72.2 | |||
| Fe (ppm) | PR | 0.60 | 0.12 | 0.81 | 0.042 | BN>TR |
| BN | 1.14 | 0.67 | 2.32 | |||
| TR | 0.54 | 0.25 | 0.88 | |||
| Zn (ppm) | PR | 0.16 | 0.07 | 0.27 | 0.033 | BN>PR |
| BN | 0.34 | 0.19 | 0.68 | |||
| TR | 0.23 | 0.09 | 0.34 | |||
| Al (ppm) | PR | 0.49 | 0.26 | 0.83 | 0.378 | – |
| BN | 0.74 | 0.23 | 1.02 | |||
| TR | 0.78 | 1.17 | 3.16 | |||
| Mg (ppm) | PR | 24.5 | 5.50 | 34.0 | 0.033 | BN>PR BN>TR |
| BN | 38.6 | 5.56 | 44.5 | |||
| TR | 35.0 | 14.3 | 51.8 | |||
| Ca (ppm) | PR | 26.1 | 6.63 | 34.3 | 0.000 | TR>PR TR>BN |
| BN | 47.6 | 14.5 | 67.7 | |||
| TR | 79.9 | 26.0 | 111 |
aPR: pork rib chops stewed in Chinese medicinal herb broth (n = 7); BN: Chinese-style noodle with stewed beef in bovine bone broth (n = 6); TR: tonkotsu ramen (Japanese-style noodle in pork bone broth (n = 6). Only liquid portions (broth) were evaluated.
bTested using ANOVA and post-hoc Tukey HSD multiple comparisons; α level is 0.05.
cWeight of broth in one commercial serving.