## 3 Results and Discussion
### Coverage of the Nutrient Reference Values by Goose Meat in Adults  
The estimated daily requirement for chromium in adults ranges from 20 to 35 \(\upmu\)g/day [3], while reported intake levels in Europe and the United States vary between 25 and 120 \(\upmu\)g/day [40]. The German (DGE), Austrian (OGE), and Swiss (SGE) Nutrition Societies jointly recommend an Adequate Intake (AI) of 30-100 \(\upmu\)g/day for adults [73]. Similarly, the U.S. Food and Nutrition Board has established age- and sex-specific AI values, recommending 35 \(\upmu\)g/day for men and 25 \(\upmu\)g/day for women aged 19-50 years [3]. Adverse effects related to excessive chromium intake have been observed primarily in the context of dietary supplementation, particularly when doses exceed 1 mg Cr/day. However, to date, the European Food Safety Authority (EFSA) has not established a Tolerable Upper Intake Level (UL) for trivalent chromium (Cr III) due to insufficient evidence on toxicity at dietary intake levels [74]. The Nutrient Reference Value (NRV) for chromium in adults (as shown in Table 5 is more fully covered by the consumption of 100 g of goose breast meat with skin than by skinless meat (740.7% vs. 299.5%). The heat treatment method also significantly affects NRV coverage (\(p\leq 0.001\)). The highest chromium NRV percentage was observed in meat subjected to oven-cooked roasting (OCR) (436.5%), while the lowest was noted after water bath cooking (WBC) (228.0%). In skinless meat, the highest NRV coverage was found after grilling (359.7%), and the lowest again after WBC (234.3%). Conversely, in meat with skin, the highest chromium contribution came from OCR-treated meat (542.5%) and the lowest from grilled samples (286.1%). It is worth noting that chromium is classified as a heavy metal. However, the average chromium content in 100 g of raw and heat-treated goose breast meat ranges from 0.96 to 2.17 mg, which does not exceed the TDI recommended by the EFSA, \(-0.3\) mg/kg BW/day [5]. For an average adult weighing 70 kg, this corresponds to a TDI of 21 mg/day. Considering the low absorption rate of trivalent chromium (III) from food--estimated at 0.4% to 2.5% [5]--a 100 g portion of goose breast may provide a bioavailable chromium amount of only 0.0038 to 0.055 mg. This level does not pose any health risk to consumers. Furthermore, no adverse effects have been confirmed for dietary intake of chromium (III) [1]. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**Heat Processing**} & \multicolumn{6}{c}{**Level of Significance**} \\ \cline{3-13}
Studies by [PERSON] et al. [75], who analyzed oil-free fried beef, confirmed that trivalent chromium (III) is not oxidized to its toxic hexavalent form (Cr VI) during heat treatment, indicating that chromium remains stable in the meat matrix. After absorption in the intestine, chromium binds to plasma transferrin and enters cells via endocytosis, where it is released and sequestered by low-molecular-weight chromium-binding substances (LMWCr). Importantly, chromium does not accumulate in the human body; it is rapidly excreted in the urine (primarily as picolinate and chromodulin), with only small amounts eliminated in feces [76]. WHO and EFSA recommend a daily iodine intake of 150 ug for adults. The Tolerable Upper Intake Levels (ULs) are set at 1100 ug/day by WHO and 600 ug/day by EFSA. According to WHO data, an adequate iodine intake exceeding 150 ug/day among adults was observed in only three out of ten analyzed European countries--Finland, the Netherlands, and Denmark. Notably, iodine intake tends to be lower in women than in men [74]. Dietary iodine--typically in the form of iodide (I\({}^{-}\))--is rapidly and almost completely absorbed in the small intestine via the sodium/iodide symporter (Na\({}^{+}\)/I\({}^{-}\)), regardless of the dietary source or chemical form.