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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

Author: Torre H.W.van der · Dokkum, W. van · Schaafsma, G. · Wedel, M. · Ockhuizen, T.
Institution: Centraal Instituut voor Voedingsonderzoek TNO
Source:British Journal of Nutrition, 1, 65, 69-80
Identifier: 231487
doi: doi:10.1079/BJN19910067
Keywords: Dutch men · Selenium balance · Selenium bioavailability · Wheat · Human tissue · Nutrition · Thrombocyte · Urinalysis · Wheat · Adult · Biological Availability · Blood Platelets · Case Report · Diet · Erythrocytes · Glutathione Peroxidase · Human · Male · Meat · Selenium · Time Factors · Triticum · Triticum aestivum


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 (EC; 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 v. intake indicated that 33 μg Se/d is necessary to compensate for urinary and faecal losses. Chemicals/CAS: Glutathione Peroxidase, EC; Selenium, 7782-49-2