TRACE ELEMENTS IN BREAKFAST FLAKES - BENEFITS AND RISKS ASSOCIATED WITH THEIR CONSUMPTION

Abstract

Introduction. Breakfast flakes, contrary to their name, are eaten not only for breakfast, but also as snacks between meals. Children are considered to be the main consumers of flakes, but adults are also eager to choose this type of products. Such a great interest in breakfast flakes is, among others, due to a wide product range, the ease of preparation, low price and high content of nutrients, including trace elements. The aim of this study was to analyze the content of trace elements in breakfast flakes in terms of benefits and risks for consumers. Eleven types of breakfast flakes purchased at a local retail store were the material for the study. The analyses were carried out using ICP-AES (inductively coupled plasma atomic emission spectrometry) and GF-AAS (atomic absorption spectrometry with electrothermal atomization in a graphite cuvette). Results and conclusions. The analysis showed that the average iron content in all the analyzed flakes was 62.8 mg/kg, and the richest source of this element were multi-cereal flakes. Oatmeal was characterized by the largest amounts of zinc, copper and manganese. It was also noted that the consumption of a portion of oatmeal provides 57 % of the daily requirement of manganese for men and almost 73 % for women. Based on the results obtained, it was also found that the consumption of breakfast cereals does not pose a health risk related to the exposure of consumers to the adverse effects of elements supplied to the body while consuming these products.