Number 51 February 1995
MAFF UK - ANALYSIS OF FOODS FOR SELENIUM
Index to MAFF UK Food Surveillance Information
Sheets, 1995
See also:
126: MAFF UK: Dietary Intake of
Selenium (October 1997)
146: MAFF UK - Concentrations of
metals and other elements in selected snack and convenience foods (March
1998)
194: MAFF UK - Nutrient analysis
of Bread and Morning Goods (January 2000)
Background
This survey is part of the Ministry's ongoing surveillance of nutrients
in food. It was undertaken in order to update current information and
extend the range of foods for which analytical data on selenium are
available. Previously only limited data were available, and evidence for
the antioxidant role of selenium has increased interest in the levels in
the diet.
The selenium content of over 700 food samples, representing 100
different foods, was determined. Samples were purchased from a wide range
of retail outlets and geographical locations, in order to examine regional
differences. Where seasonal variation was expected (e.g. milk), purchases
were undertaken over a longer period. Foods analysed include: milk, cream,
cheese, yoghurt, ice cream, soya products, meat, poultry, game, offal,
shellfish, vegetables, fruit, nuts, breakfast cereals, chapatis, wheat
flour, other cereals, bread, pasta, rice, savoury snacks, weaning foods,
chocolate, and beverages.
Results
Highest levels of selenium were found in brazil nuts (254 µg/100
g), kidney (146 µg/100 g) and crab meat (84 µg/100 g), while
levels in vegetables and dairy products were much lower (below 2 µg/100
g). Levels in white bread were similar to those found previously but
levels in wholemeal bread and in flour were lower than before. An estimate
of the dietary intake of selenium was made on the basis of these new
results and was found to be 34 µg/day.
These results will be incorporated into MAFF's nutrient databanks, and
will greatly assist the routine estimation of selenium intake. In
addition, they will be submitted for publication in the scientific press,
and incorporated into McCance and Widdowson's The Composition of Foods.
Contact Point
Further enquiries should be addressed to:
Mrs Susan Church
MAFF, Joint Food Safety and Standards Group
Radiological Safety and Nutrition Division
Room 427 Ergon House
17 Smith Square
London SW1P 3JR
Tel: +44 (0)20 7238 5764
Fax: +44 (0)20 7238 5778
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