In this paper, the determination of trace elements and minor nutrients
in yogurt of bovine and soybean origin was carried out using
microwave digestion with nitric acid followed by ICP-MS analysis.
Forty-eight yogurt samples were analysed and the results obtained
were used to make a critical comparison between both types of yogurt
in terms of RDA. To the best of our knowledge, this is the first
time that this comparison has been reported in scientific literature.
In minor nutritional elements analysed, much higher concentrations
of Cu and Mn were found in soybean products and lower differences
were observed in the content of Fe and Zn. The RDA data support the
possibility of replacing dairy products with soybean-based ones for
individuals with intolerance to lactose. However, the content of Ni
was also higher in soybean yogurts and, therefore, they are not
recommended for patients with severe allergies to Ni. Finally, it is
worth mentioning that the levels of potentially toxic elements were
always below the toxicity threshold.