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Trace nutrients. Selenium in British food

Published online by Cambridge University Press:  24 July 2007

Janet Thorn,
Jean Robertson,
D. H. Buss and
N. G. Bunton
Janet Thorn
Affiliation:
Ministry of Agriculture, Fisheries and Food, London SW1
Jean Robertson
Affiliation:
Ministry of Agriculture, Fisheries and Food, London SW1
D. H. Buss*
Affiliation:
Ministry of Agriculture, Fisheries and Food, London SW1
N. G. Bunton
Affiliation:
Laboratory of the Government Chemist, London SE1
*
† For correspondence.
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Abstract

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1. The amount of selenium in nationally representative samples of prepared and cooked groups of foods, and in a variety of raw individual foods, was determined fluorimetrically.

2. The average British diet was calculated to provide approximately 60 μg Se/d, of which half was derived from cereals and cereal products and another 40% from meat and fish. Milk, table fats, fruit and vegetables provided little or no Se.

3. Individual foods which were particularly rich in Se (>0.2 mg/kg) included ‘bread-making’ and wholemeal flours, kidney, fatty fish, brazil nuts (Bertholletia excelsa) and several other varieties of nut. In contrast, breast milk and other foods for babies (except some cereal products) contained little Se.

4. The total intake, and the amounts of Se in major foods, were lower than in most other studies. This is probably the result of the comparatively low levels of this element in British soil.

Information

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 39 , Issue 2 , March 1978, pp. 391 - 396
Copyright
Copyright © The Nutrition Society 1978

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