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Effect of various levels of selenium in wheat and meat on blood Se status indices and on Se balance in Dutch men

Published online by Cambridge University Press:  09 March 2007

Hetty W. Van Der Torre
Affiliation:
Division of Nutrition and Food Research TNO, CIVO Institutes, PO Box 360, 3700 AJ Zeist, The Netherlands
Wim Van Dokkum
Affiliation:
Division of Nutrition and Food Research TNO, CIVO Institutes, PO Box 360, 3700 AJ Zeist, The Netherlands
Gertjan Schaafsma
Affiliation:
Division of Nutrition and Food Research TNO, CIVO Institutes, PO Box 360, 3700 AJ Zeist, The Netherlands
Michel Wedel
Affiliation:
Division of Nutrition and Food Research TNO, CIVO Institutes, PO Box 360, 3700 AJ Zeist, The Netherlands
Theo Ockhuizen
Affiliation:
Division of Nutrition and Food Research TNO, CIVO Institutes, PO Box 360, 3700 AJ Zeist, The Netherlands
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Abstract

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After a 5-week period of low selenium intake, twenty-four Dutch men received 55, 135 or 215 μg Se/d as Se-rich meat or bread for a 9-week period. Four unsupplemented subjects served as controls. Plasma Se increased more rapidly than erythrocyte Se levels; the increases were significantly dependent (P < 0.001) on Se intake level. Glutathione peroxidase (EC1.11.1.9; GSH-Px) activity in platelets increased rapidly after supplementation and plateaued after 4–9 weeks. At 10 weeks after supplementation ended, plasma Se levels and platelet GSH-Px were still higher than the baseline values whereas erythrocyte Se levels continued to increase. Except for the higher erythrocyte Se levels after supplementation with high-Se meat, there were no differences in bioavailability of Se between meat and wheat products. Daily urinary and faecal Se excretions as well as Se retention increased with an increased Se intake irrespective of the form of the supplement. Regression of Se excretion ν. intake indicated that 33 μg Se/d is necessary to compensate for urinary and faecal losses

Type
Trace Element Metabolism
Copyright
Copyright © The Nutrition Society 1991

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