Hostname: page-component-8448b6f56d-tj2md Total loading time: 0 Render date: 2024-04-19T18:51:56.962Z Has data issue: false hasContentIssue false
  • English
  • Français

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.
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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.

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

References

REFERENCES

Anderson, P. H. & Patterson, D. S. P. (1977). J. Flour & Anim. Feed Mill. 160, 20.Google Scholar
Arthur, D. (1972). Can. Inst. Fd Sci. Tech. 5, 165.CrossRefGoogle Scholar
Awasthi, Y. C., Beutler, E. & Srivastava, S. K. (1975). J. biol. Chem. 250, 5144.CrossRefGoogle Scholar
Boström, H. & Wester, P. O. (1968). Acta Med. scand. 183, 209.CrossRefGoogle Scholar
Burk, R. F. (1976). In Trace Elements in Human Health and Disease, Vol. 2, p. 105 [Prasad, A. S., editor]. London: Academic Press.Google Scholar
Cresta, M. (1976). Fd and Nutr. (FAO) 2 (2), 8.Google Scholar
Department of Health (1977). Rep. Hlth Soc. Subj. no. 12.Google Scholar
Food and Nutrition Board (1976). Nutr. Rev. 34, 347.Google Scholar
Harries, J. M., Jones, C. M. & Tatton, J. O'G. (1969). J. Sci. Fd Agric. 20, 242.CrossRefGoogle Scholar
Higgs, D. J., Morris, V. C. & Levander, O. A. (1972). J. agric. Fd Chem. 20, 678.CrossRefGoogle Scholar
Hoekstra, W. G. (1975). Fedn Proc. Fedn Am. Socs exp. Biol. 34, 2083.Google Scholar
Michie, N. D., Dixon, E. J. & Bunton, N. G. (1978). J. Ass. off. analyt. Chem. 61, (1).Google Scholar
Millar, K. R. & Sheppard, A. D. (1972). N. Z. JI Sci. 15, 3.Google Scholar
Ministry of Agriculture, Fisheries and Food (1972). Survey of Lead in Food, p. 26. London: HM Stationery Office.Google Scholar
Ministry of Agriculture, Fisheries and Food (1976). Household Food Consumption and Expenditure: 1974. London: HM Stationery Office.Google Scholar
Ministry of Agriculture, Fisheries and Food (1977). Food Facts no. 3.Google Scholar
Morris, V. C. & Levander, O. A. (1970). J. Nutr. 100, 1383.CrossRefGoogle Scholar
Muth, O. H., Weswig, P. H., Whanger, P. D. & Oldfield, J. E. (1971). Am. J. vet. Res. 32, 1603.Google Scholar
Robinson, M. F. (1976). J. hum. Nutr. 30, 79.Google Scholar
Schlettwein-Gsell, D. & Mommsen-Straub, S. (1972). Int. J. Vitam. Nutr. Res. 42, 607.Google Scholar
Schroeder, H. A., Frost, D. V. & Balassa, J. J. (1970). J. chron. Dis. 23, 227.CrossRefGoogle Scholar
Shearer, T. R. & Hadjimarkos, D. M. (1975). Arch. Environ. Hlth 30, 5.CrossRefGoogle Scholar
Smith, C. L., Kelleher, J., Losowsky, M. S. & Morrish, N. (1971). Br. J. Nutr. 26, 89.CrossRefGoogle Scholar
Thompson, J. N., Erdody, P. & Smith, D. C. (1975). J. Nutr. 105, 274.CrossRefGoogle Scholar
Underwood, E. J. (1971). Trace Elements in Human and Animal Nutrition, 3rd ed.London: Academic Press.Google Scholar
Webb, J. S., Thornton, I. & Fletcher, K. (1966). Nature, Lond. 211, 327.CrossRefGoogle Scholar
Wester, P. O. (1971). Acta Med. scand. 190, 155.CrossRefGoogle Scholar
Wester, P. O. (1974). Atherosclerosis 20, 207.CrossRefGoogle Scholar
WHO (1973). Wld Hlth Org. Techn. Rep. Ser. no. 532, Geneva.Google Scholar