To send content items to your account,
please confirm that you agree to abide by our usage policies.
If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account.
Find out more about sending content to .
To send content items to your Kindle, first ensure email@example.com
is added to your Approved Personal Document E-mail List under your Personal Document Settings
on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part
of your Kindle email address below.
Find out more about sending to your Kindle.
Note you can select to send to either the @free.kindle.com or @kindle.com variations.
‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi.
‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.
Contributions of fish and other foods to variance of selenium and mercury status were studied in British adults.
Setting and design
Plasma and red-cell selenium and whole-blood mercury concentrations were measured during the National Diet and Nutrition Survey of Adults aged 19–64 years in mainland Britain, 2000–2001 (n = 1216). Food intake was weighed for seven consecutive days, and foods were combined in groups for data analysis. Four subsidiary groups characterised fish intakes: fried white fish, ‘other’ white fish, shellfish and oily fish.
Geometric means and 5–95% ranges were: for whole-blood mercury, 5.61 (1.30–22.2) nmol l− 1; for plasma selenium, 1.09 (0.83–1.43) μmol l− 1; for red-cell selenium, 1.64 (1.14–2.40) μmol l− 1. Twenty-eight per cent had no fish intake recorded during 7 days; the remaining 72% had a median intake of 237 g over the 7-day period, 5–95% range 45–780 g. Total fish intake was strongly and directly correlated with blood mercury, and moderately with red-cell and plasma selenium. Thus, sqrt(total fish intake) was correlated with: loge(blood Hg), t = +19.7; loge(plasma Se), t = +9.8; and loge(red-cell Se), t = +9.6, all P < 0.0001. All three biochemical (mercury and selenium) indices were strongly correlated with oily fish intake, and moderately correlated with shellfish and ‘other’ ( = non-fried) white fish, but none was significantly correlated with fried white fish. Blood mercury was strongly and directly correlated with red-cell and plasma selenium, and both increased with age.
Dietary fish, especially oily fish, is a strong predictor of blood mercury and selenium in British adults.
Email your librarian or administrator to recommend adding this to your organisation's collection.