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The boron content of selected foods and the

estimation of its daily intake among free-living
subjects.
a a a
M R Naghii , P M Wall & S Samman
a
Department of Biochemistry, University of Sydney, Australia.
Published online: 04 Sep 2013.

To cite this article: M R Naghii, P M Wall & S Samman (1996) The boron content of selected foods and the estimation
of its daily intake among free-living subjects., Journal of the American College of Nutrition, 15:6, 614-619, DOI:
10.1080/07315724.1996.10718638

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 Original Paper

The Boron Content of Selected Foods and the Estimation

of its Daily Intake Among Free-Living Subjects

M.R. Naghii, MSPH, P.M. Lyons Wall PhD and S. Samman PhD
Human Nutrition Unit, Department of Biochemistry, University of Sydney, AUSTRAUA
Key words: boron, food, daily intake, human

Background: Boron is an essential micronutrient for higher plants. The results of studies in animals and
humans have suggested a potential role for boron as a modulator of the steroid hormone pathway.
Methods; As part of a study to obtain baseline information on boron in humans, the boron content of selected
foods (66 items) consumed in Australia was determined. Mean values are presented for the element per 100 g
Downloaded by [New York University] at 22:38 02 May 2015

or 100 ml of food and per serving.

Results: Major sources of the element were nuts, dried fruits, legumes, fresh vegetables and fruits. The boron
content of these foods correlated positively and strongly with values provided by the comprehensive Finnish
Tables of mineral composition of foods and with the US Food and Drug Administration Total Diet Study.
Because of the similarity in methods employed by this study and that used for the comprehensive Finnish Tables,
the latter was used to analyze the boron content in 7-day weighed food records of 32 subjects.
Conclusion: Using data obtained from the food records and assigning the corresponding values from the
Finnish Tables for the boron content of foods, the average daily consumption of boron for a selected group of
Australians was found to be 2.23 ± 1.23 mg/day.

INTRODUCTION impact of boron warrants further investigation, particularly to

Boron is an essential trace element for higher plants [1].
Hunt [2] and Nielsen [3] observed a possible dietary require-
ment for boron in chicks and these initial observations fueled
further interest in the study of boron in humans and animals.
Studies in animals indicated that boron may be involved in
bone metabolism, but its role was likely to be associated with
its interaction with micronutrients such as calcium, magnesium
and vitamin D [4-6]. It is likely that some of the mechanisms
of action of boron in humans will be similar to those postulated
in plants, such as hydroxylation and reduction reactions [1].
Clinical trials have demonstrated that boron affects plasma
steroid hormones [5]. In postmenopausal women supplemented
with 3 mg of boron per day following a boron deficient dietary
period, plasma estrogen and its precursor, testosterone, in-
creased significantly. Consequently, the urinary excretion of
calcium was reduced [7]. In a pilot trial in healthy men con-
suming their habitual diet, we have shown that supplementation
with boron results in increases in the concentrations of plasma
estrogen and testosterone [8]. Although not all published trials
have supported these observations, it is clear that the potential
clarify important dietary sources and quantify the daily intake
since these could contribute to the observed effects.
The boron content of selected foods has been published
from a number of countries including the USA [9-12], Finland
[13], Germany [14], and Singapore [15]. However, there is
little information about the boron intake of these populations.
The techniques used for the analysis of boron were spectro-
graphic analysis [9], emission spectroscopy [10], inductively
coupled plasma analysis (ICP) [11,15], neutron capture prompt
gamma ray activation analysis (PGAA), [12], or colorimetry
[13]. In the present study we determined the concentration of
boron in selected food items using a colorimetric method and
estimated the daily intake of boron in free-living subjects using
7-day weighed food records.
MATERIALS AND METHODS
Sample Preparation
Selected food items (2 samples from each food) were pur-
chased from retail outlets in the Sydney region. After removal

Address reprint requests to: S. Samman, PhD, Human Nutrition Unit, Department of Biochemistry, University of Sydney, NSW, 2006, AUSTRALIA.

Journal of the American College of Nutrition, Vol. IS, No.6, 614-619 (1996)
Published by the American College of Nutrition

614
 Boron Intake in Humans

Table 1. Concentration of Boron in Selected Australian Table 1. Continued

Foods
Boron Typical serve mg boron
Boron Typical serve mg boron (mgllOO g) size (g) per serving
(mg/lOO g) size (g) per serving Animal products
Fruits and fruit juices Butter 0.01 20 0.02
Apple (red) 0.32 100 0.32 Caviar (black) 0.06 5 0.003
Apple (green) 0.26 100 0.26 Cheese (slice) 0.05 20 0.01
Apples (canned) 0.38 180 0.69 Chicken 0.04 115 0.046
Apple juice 100% 0.23 125 0.29 Egg white 0.02 30 0.006
Apple & black currant juice 0.26 125 0.33 Egg yolk 0.06 30 0.18
Apple & rosehip juice 100% 0.26 125 0.33 Honey 0.5 27 0.14
Apricots (dried) 2.11 25 0.53 Lamb 0.02 100 0.003
Avocado 2.06 100 2.06 Margarine 0.01 20 0.002
Banana 0.16 100 0.16 Tuna (canned, oil drained) 0.04 120 0.048
Cucumber (Lebanese) 0.12 100 0.12 Wine
Currants 1.74 15 0.26 Wine (Lambrusco) 0.32 100 0.32
Dates (California) 1.08 35 0.38 Wine (Shiraz Cabemet) 0.86 100 0.86
Figs (honey dipped) 1.26 25 0.31 Values represent the mean of two food samples, each analysed in duplicate. The
Grapes (red) 0.50 100 0.50 foods analyzed were edible portions, uncooked.
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Kiwi 0.26 120 0.31

Orange 0.25 130 0.33 of the inedible portion, the samples were cut finely and then
Orange juice 100% 0.10 125 0.12
ground using a porcelain mortar and pestle. A composite of
Peach 0.52 110 0.57
Peacbes (dried) 3.24 25 0.81 sub-samples was removed for subsequent analysis.
Pear 0.32 150 0.48 Aliquots of food (0.5 g or 0.5 ml) were digested in polypro-
Pears (canned) 0.29 180 0.53 pelene tubes (Techno-Plas, St. Marys, South Australia) by the
Plum 0.45 100 0.45 addition of 0.5 ml of concentrated sulphuric acid at room
Prunes 1.88 50 0.94
temperature for 30 minutes. After the addition of 0.5 ml of
Prune juice 100% 0.60 125 0.75
Raisins (Seedless) 4.51 15 0.67 double-distilled deionized water, boron was determined by
Sultanas 1.63 15 0.24 using the colorimetric method of Ikeuchi and Amano [16]. The
Vegetables procedure was adopted as described, except in the last step
Beans (baked, canned) 0.29 60 0.17 where 0.75 ml of extract was diluted with 25 ml of 95%
Beans (Borlotli) 1.30 130 1.69
ethanol. The method has been shown to be reproducible [8], a
Beans (red kidney) 1.4 130 1.82
Beans (soya drink) 0.18 125 0.23 detection limit of 0.01 mg boron/loo g and requires only 0.5 g
Beet root (canned) 0.32 50 0.16 or less of food sample. To avoid contamination, no borosilicate
Broccoli 0.31 50 0.15 glassware or containers were used. To monitor the between-
Carrot 0.30 70 0.21 batch reproducibility of the method, apple was analysed as a
Celery 0.50 65 0.32
control and acceptable performance « 3% variation) was
Chick peas 0.71 130 0.92
Com (canned) 0.08 90 0.07 obtained in each run. Recovery of added boron was 105% (n =
Dill 0.38 5 0.02 6 different foods).
Lentils 0.74 130 0.96
Lettuce 0.09 50 0.04 Subjects
Mushroom 0.16 15 0.02
Olive 0.35 20 0.07 Subjects were recruited to participate in a nutrient intake
Onion 0.20 40 0.07 study by advertisements on the University of Sydney campus.
Parsley 0.59 5 0.03
The inclusion criteria were that subjects were non-smokers, in
Potato 0.18 80 0.14
Vegetables (mixed) 0.07 100 0.07 apparent good health and did not consume any nutritional
Nuts supplements or medication. The study was approved by the
Almond 2.82 15 0.42 University of Sydney Medical Ethics Review Committee. Sub-
Brazil nuts 1.72 20 0.34 jects were 17 male and 15 female university students and staff.
Cashew nuts (raw) 1.15 15 0.17
Mean (range) ages were 32 (20 to 53) years and 24 (21 to 46)
Hazel nuts 2.77 25 0.68
Peanut butter 1.92 20 0.38 years; and body mass indices were 24 (21-28) kg/m? and 20
Pistachio nuts 1.20 15 0.18 (18-23) kg/m" for males and females, respectively.
Walnuts (California) 1.63 15 0.24
Cereal products Dietary Intake
Bran (wheat) 0.32 5 0.016
Bread (white + maize flour) 0.10 25 0.02 Each subject was provided with portable, digital scales
(Salter, Sydney, Australia) which are capable of weighing up to

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION 615

 Boron Intake in Humans

Table 2. Comparison of the Mean Boron Content in Australian Foods (Analyzed in this Study) with Corresponding Items Listed
in the Finnish, American and German Food Composition Tables

Boron concentration (mg/IOO g)

Food
Australian foods Finnish [13] American [12] German [14]
Fruits and fruit juices
Avocado 20.60 ND 11.1 9.5
Banana 1.66 1.70 1.04 0.79
Cucumber 1.25 1.30 0.94 30.63
Dates 10.86 9.20 NA NA
Orange 2.53 2.85 2.17 1.80
Peach 5.20 6.20 4.49 70.00
Pear 3.20 1.90
Plum 4.50 4.50 4.22 3.40
Prune 18.85 27.00 21.5 NA
Apple (red) 3.18 2.10 2.73 2.40
Grape (red) 5.00 5.5 4.60 NA
Orange (j uice) 1.00 1.00 0.92 1.00
Vegetables
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Beetroot 3.24 2.40 1.15 21.00

Broccoli 3.15 4.60 2.47 1.60
Carrot 3.00 3.20 1.90 3.10
Celery 5.00 5.30 2.19 NA
Dill 3.86 5.20 NA NA
Lettuce 0.90 1.50 0.83 0.82
Onion 1.90 2.00 1.39 17.00
Parsley 5.88 5.40 NA 5.40
Potato 1.80 1.40 1.39 1.00
Nuts
Almond 28.00 23.00 NA 14.00
Hazels 27.00 16.00 NA 21.50
Peanut butter 19.27 NA 14.50 NA
Peanut 18.00 12.00
Grain product
Wheat bran 3.27 2.70 NA NA
Animal products
Chicken 0.30 0.40 0.34 0.19
Egg 0.40 0.30 0.12 0.75
Honey 5.00 7.00 6.07 3.50
Lamb 0.20 0.20 0.14 0.37
Tuna in oil 0.40 0.70 0.24 NA
NA = Not available.
* Mean.

5 kg (±2.5 g) and instructed to weigh where possible all food
and liquids consumed for 7 consecutive days. Metric cup and
spoon sets (Decor Corporation Pty Ltd, Sydney, Australia)
were also provided for estimation of intake where scales were
impracticable. Quantity of food together with details of brand
names, cooking methods and recipes were recorded as eaten in
specially designed food diaries. Analyses of energy, protein,
fat, carbohydrate, dietary fiber and alcohol content were per-
formed using the NUTIAB database of Australian foods and
the DIET 1 computer software (version 3.3, 1992, Xyris soft-
ware Pty Ltd, Highgate Hill, Queensland, Australia).
The Australian database does not include analyses of boron
in foods. However, since a strong concordance was noted
between the boron content of the foods analysed in our labo-
ratory (66 foods) and those listed in the more comprehensive
Finnish Tables [13], (Table 2), the values in the Finnish Tables
w;re used to analyze the boron content in the food records.
Information on the typical Australian serving size of food items
was obtained from Thomas and Corden [17] and Cashel [18].
Statistical Analysis
Nutrient values obtained from the food records were ex-
pressed as mean ± SD. Linear regression was used to test the
associations between the intake of boron and other nutrients
(Statview Student Vl.O, 1991 Abacus concepts, Inc.). Correla-
tion was expressed as the Pearson's moment correlation coef-
ficient, r. A probability of <0.05 was taken as the level of
statistical significance.

616 VOL. 15, NO.6

 Boron Intake in Humans

A 1000'+--~-~--~-"""""------'----t
30
o
25
6000 o
20
Ul 5000
o
Gl
~
15 o 0 o
~ o
.J::. o
Ul
<: 10 ClbScu.
<: -0- 00
u:::
5
o~ coo 00 . . . - - _

This study
Fig. 1. The relationship between the boron content of foods (mgt
lOOg) analyzed in this study and their counterparts from the Finnish
Downloaded by [New York University] at 22:38 02 May 2015

Table ([13], (y = 0.84x + 0.48; r = 0.92; p < 0.0001).

Table 3. Mean Nutrient Intakes of Male and Female

Subjects*

Males Females All subjects

n 17 15 32
Total energy (MJ) 10.5 :!: 3.8 6.89:!: 1.75 8.93 :!: 3.58
Protein (g) 107:!: 24 69:!: 12 89.4:!: 27
(% energy) 17.2 :!: 2.2 16.5 :!: 2.1 16.9 :!: 2.1
Fat (g) 92 :!: 28 53:!: 12 73 :!: 29
(% energy) 32.3 :!: 4.5 28.7 :!: 5.0 30.6:!: 5.0
Carbohydrate (g) 307:!: 70 222:!: 30 267 :!: 69
(% energy) 46.9:!: 4.3 53.5 :!: 4.9 50.0:!: 5.6
Dietary fiber (g) 31.7:!: 14 21.8 :!: 6.6 27.4:!: 12.6
Plant protein (g) 45:!: 20 27:!: 8.6 37:!: 19
Alcohol (g) 15.1 :!: 10.9 5.8:!: 3.8 11.5 :!: 9.8
(% energy) 3.4:!: 3.1 1.5 :!: 2.0 2.5:!: 2.8
Boron (mg) 2.3 :!: 1.3 2.2:!: 1.1 2.2:!: 1.2
• Mean ± SD.

RESULTS
Boron Content of Foods
The concentration of boron in selected Australian food
items is shown in Table 1. High concentrations of boron (1.0-
4.5 mg/l00 g) were found in nuts, dried fruits, legumes and
avocado; moderate concentrations (0.1-0.6 mg/lOO g) were
found in fresh fruit and vegetables and honey; trace or minimal
concentration of boron (0.01-0.06 mg/l00 g) were found in o
O~_--.. _ _....-_--.._ _......._---._ _....... _-+
foods from animal sources such as meat, cheese and butter. o 1000 2000 3000 4000 5000 6000 1000
A comparison of boron concentrations obtained from our Boron (ug/d)

analyses with corresponding items in the Finnish, American

and German tables is shown in Table 2. A highly significant
and positive correlation was found between our values and the
Finnish data [13] (r = 0.92, p < 0.0001) (Fig. 1) or US Food
and Drug Administration Total Diet Study [12] (r = 0.92, p <
0.0001). A poor correlation (r = 0.23, p < 0.29) was observed
Fig. 2. A, The relationship between the daily boron intake (/Lg) and
total energy (kcal), (Y = 0.23x + 1608; r = 0.34; p < 0.0001). B, The
relationship between the daily boron intake (/Lg) and dietary fiber. (Y
= 0.OO3x + 20.3; r = 0.30; p < 0.0001). C, The relationship between
the daily boron intake (/Lg) and plant protein. (Y = O.OO4x + 28; r =
0.27; P < 0.0001).

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION 617

 Boron Intake in Humans

Table 4. Determinants of the Intake of Boron as Shown by in boric acid, particularly in one type of caviar, the concentra-
Correlations Between Boron Intake and Other Nutrients tion is reported to be much higher [20]. The analyses reported
here are consistent with other published data [12-13] and by
Association Level of
taking serving size into account, high concentrations were
with boron significance (p)
provided by avocado, legumes, dried apricot, peaches, prunes,
Total energy
raisins, prune juice, canned apples and hazel nuts.
All subjects 0.34 0.0001
Males 0.40 0.0001 The analysis of the dietary records revealed that the mean
Females 0.31 0.002 intake of boron was approximately 2.00 mglday with no dif-
Dietary fiber ference between men and women. The lack of difference be-
All subjects 0.31 0.0001 tween men and women is surprising in view of the large
Males 0.34 0.0001
difference in energy intakes. This may be due to differences in
Females 0.27 0.008
Plant protein the subjects' dietary habits. All the female volunteers were
All subjects 0.27 0.0001 postgraduate students in nutrition and inspection of their food
Males 0.35 0.0001 records shows a relatively high intake of fruits and vegetables
Females 0.1 0.3 which contribute relatively high amounts of boron. Boron in-
take was positively associated with the intake of dietary fiber in
when the German data [14] was compared. Comparison of the both sexes and with plant protein in males.
Downloaded by [New York University] at 22:38 02 May 2015

boron content of foods found in both the Finnish [13] and US
FDA Total Diet Study [12] gave a highly significant and
positive correlation (r = 0.87, P < 0.0001). Therefore, due to
the larger number of foods in the Finnish table and similarity of
the method of analysis (colorimetry), it was chosen for subse-
quent use.
Nutrient Analysis of Weighed Records
The analyses of the 7-day weighed records is shown in
Table 3. The values represent the mean ± SD for a total of 210
days (males: 119, females: 91 days). The dietary intake of
energy, protein, fat, and carbohydrate for the study population
met National recommendations [19] except mean energy intake
for the females was below the recommended range. The boron
intake in male and female subjects was similar, 2.28 ± 1.3
mglday and 2.16 ± 1.1 mglday respectively (Table 3). Because
wine contributes appreciable amounts of boron, the values with
and without wine consumption were analyzed. Among wine
drinkers, wine contributed an average of 1.00 ± 0.65 mglday in
males (n = 6) and 0.67 ± 0.37 mglday (n = 5) among the
females. Boron intake correlated positively with energy, dietary
fiber and plant protein (Fig. 2a, b, c) and (Table 4), but not with
carbohydrate intake.
DISCUSSION
In this study we have shown that the boron content of
selected Australian foods is sitnilar to the values reported for
Finnish foods. By using the comprehensive Finnish Tables
[13], we determined the boron intake of 32 free living subjects
and found it to be 2.28 ± 1.3 mglday and 2.16 ± 1.1 for men
and women, respectively.
In several fruits and vegetables typically consumed by hu-
mans, the concentration of boron is at least 0.2 mglloo g wet
weight of the edible portion [11]. In foods which are preserved
Boron transport studies in animals indicates that it is rapidly
absorbed and largely excreted in the urine [1,5]. We have
shown that the urinary excretion of boron measured in healthy
adult males is about 1.90 mglday with little day to day variation
[8]. These data are consistent with the results of this study
which show an intake of approximately 2 mg. Therefore, under
these circumstances, relying on urine as a bio marker for
dietary boron intake and determining the concentration of the
boron in foods may provide useful information and contribute
to our understanding of the metabolic role of this element.
Variability of boron in foods should be considered when plan-
ning diets and assessing the role of boron in human studies.
REFERENCES
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3. Nielsen FH: Biochemical and physiological consequences of boron
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618 VOL. 15, NO.6

 Boron Intake in Humans

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Received March 1996; revision accepted June 1996.

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