## 3 Results and Discussion
### Coverage of the Nutrient Reference Values by Goose Meat in Adults
Bromide is not metabolized and competes with chloride for renal tubular reabsorption. Its biological half-life in the human body is approximately 285.6 \(\pm\) 33.6 h, and elimination occurs primarily via the kidneys at a rate of about 26 \(\pm\) 1.7 cm\({}^{3}\)/day/kg body weight [15]. Minor bromide excretion also occurs through exhaled air, feces, sweat, saliva, breast milk, and tears [15]. Literature reports [17; 80] highlight the competitive relationship between bromine and iodine in the human body, particularly regarding their uptake by specialized thyroid transporters. As a member of the halogen group, bromine functions as a competitive inhibitor at iodine binding sites in the thyroid gland. Due to its lower atomic mass, bromine can displace iodine, interfering with its availability and uptake by the thyroid and thyroid-stimulating hormone (TSH) receptors. This may lead to altered thyroid hormone synthesis and the potential development of antithyroid antibodies. Additionally, bromine may replace iodine at the 5-position in the structure of thyroid hormones triiodothyronine (T\({}_{3}\)) and thyroxine (T\({}_{4}\)) without losing hormonal activity. Such substitution may contribute to thyroid enlargement (goiter), even when iodine intake is adequate. Therefore, in our opinion, the low bromine content (and thus low TDI) observed in goose breast meat is favorable, as it is unlikely to interfere with iodine utilization. According to Regulation (EU) No 1169/2011 [81], a food may be labeled as a \"source\" of a nutrient if it provides at least 15% of the adult NRV per 100 g. The established NRVs for chromium, iodine, and manganese are 40 \(\upmu\)g, 150 \(\upmu\)g, and 2000 \(\upmu\)g per day, respectively. Thus, to qualify as a source, a food must contain at least 6 \(\upmu\)g of chromium, 22.5 \(\upmu\)g of iodine, and 300 \(\upmu\)g of manganese per 100 g to qualify as a source of these nutrients. To be classified as a \"high source,\" the food must provide 30% of the NRV, i.e., 12 \(\upmu\)g of chromium, 45 \(\upmu\)g of iodine, and 600 \(\upmu\)g of manganese. Based on our findings, 100 g of goose breast meat--regardless of skin presence and heat treatments--can be a \"high source\" of chromium (162.5-690% NRV) and a potential source of manganese (29.9-148% NRV) but does not qualify as a source of iodine (1.67-30.2% NRV). In summary, chromium and bromine retention were the highest after grilling skin-on goose breast. The highest manganese retention was found in skinless meat after OCR treatment and in skin-on meat after grilling. These heat treatments induce rapid surface dehydration and crust formation, which may reduce the loss of trace elements. In contrast, iodine content decreased consistently in skinless and skin-on meat after all heat treatments. However, from a dietary perspective, frequent consumption of grilled meat is not recommended due to the potential risks associated with polycyclic aromatic hydrocarbons (PAHs) [82]. To prevent the potential goitrogen effects of excessive bromine intake, we recommend monitoring the cumulative dietary exposure to bromine from goose meat and other foods.