Content of strontium, lithium and calcium in selected milk products and in some marine smoked fish

Abstract

The strontium, lithium and calcium contents have been determined in 87 samples of five kinds of milk-fermented products, as well as in 93 samples of ten kinds of marine smoked fish. The samples were purchased on the local market. The representative samples were dry ashed in quartz crucibles and the ash was treated with suitable amounts of conc. HCl and a few drops of conc. HNO3. The obtained sample solution was then used for the determination of Sr, Li and Ca by the flame atomic absorption spectrometry (AAS) method. Ca and Li were determined using the air-acetylene flame and Sr with nitrous oxide-acetylene flame, according to the manufacturer's recommendations. The contents of Sr in the fermented milk products ranged from 0.21 to 0.79 (mean 0.44 +/- 0.07) and in the marine smoked fish from 0.02 to 4.63 (mean 1.16 +/- 0.24) mg/kg of the edible form of both products. Li contents in the milk products ranged from 0.01 to 0.50 (mean 0.07 +/- 0.04) and in the smoked fish from 0.00 to 0.58 (mean 0.11 +/- 0.08) mg/kg. The calcium was highest in the milk products and ranged from 1,010 to 2,020.0 (mean 1,377 +/- 143) mg/kg. In the smoked fish calcium varied strongly and ranged from 40 to 1,052 (mean 303 +/- 53) mg/kg of the edible form. The calculated average ratio of strontium to calcium (mg Sr/1 g Ca) in the milk beverages and yogurts amounted 0.32 and in the smoked fish was 12 times as high and amounted 3.84. The main purpose of this work was to present Ca, Sr and Li together. This is justified because Sr and to some extent also Li are able to modulate Ca metabolism and vice versa.

Determination of 20 trace elements in fish and other seafood from the French market

“…The lowest Sr levels were found in paella and tarama (less than 0.70 mg/kg). These results were similar (Nabrzyski & Gajewska, 2002;Tetsuro et al, 2007), lower (Shiraishi, 2005;Tetsuro et al, 2005) or higher (Kelly et al, 2008;Mohapatra et al, 2009) than mean values previously found in fish and other seafood.…”

“…These mean levels were similar for fish and slightly lower for other seafood compared to those found during the 1st TDS in fish (n = 62; mean 0.030 mg/kg; max 0.106 mg/kg in canned sardines) and in other seafood (n = 18; mean 0.123 mg/kg; max 0.485 mg/kg in mussel) (Leblanc et al, 2005). These results were lower than mean values previously found in fish and other seafood (Nabrzyski & Gajewska, 2002;Shiraishi, 2005).…”

Exploring the Effects of Greek Yogurt Supplementation and Exercise Training on Serum Lithium and Its Relationship With Musculoskeletal Outcomes in Men

“…Aside from therapy, Li can be naturally obtained from the diet with main food sources including cereals, potatoes, tomatoes, cabbage, dairy products (i.e., milk and yogurt), and in some mineral- and tap-water (depending on geographical location) ( 9 – 12 ). In a recent study by Bridge et al ( 13 ), Greek yogurt (GY) supplementation enhanced fat free mass (FFM) gains, biceps thickness, and total strength after a 12-week resistance and plyometric exercise program in untrained, university-aged males ( 13 ).…”

Strontium in public drinking water and associated public health risks in Chinese cities

“…As a result, it was more accurate to get NOAEL using food that contained strontium sulfate but did not add calcium. In addition, except for drinking water, Sr from food also made a significant contribution, especially in seafood which contained up to 25 mg/kg of Sr (Nabrzyski and Gajewska 2002). Besides, cooking with drinking water containing a high Sr concentration would increase the intake of Sr as well (Melnyk et al 2019).…”