Selenium content of Australian foods: a review of literature values

McNaughton, Sarah and Marks, G. C. 2002, Selenium content of Australian foods: a review of literature values, Journal of food composition and analysis, vol. 15, no. 2, pp. 169-182, doi: 10.1006/jfca.2002.1047.

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Title Selenium content of Australian foods: a review of literature values
Author(s) McNaughton, SarahORCID iD for McNaughton, Sarah
Marks, G. C.
Journal name Journal of food composition and analysis
Volume number 15
Issue number 2
Start page 169
End page 182
Publisher Academic Press
Place of publication San Francisco, Calif.
Publication date 2002-04
ISSN 0889-1575
Keyword(s) selenium
food composition
dietary intake
Summary The aim of this study was to review the published literature values for the selenium content of Australian foods. A secondary aim was to compare the results for Australian foods with food composition data from international sources to investigate the extent of geographical variation. Published food composition data sources for the selenium content in Australian foods were identified and assessed for data quality using established criteria. The selenium content is available for 148 individual food items. The highest values found are for fish (12.0–63.2 μg/100 g), meats (4.75–37.9 μg/100 g) and eggs (9.00–41.4 μg/100 g), followed by cereals (1.00–20.3 μg/100 g). Moderate levels are seen in dairy products (2.00–7.89 μg/100 g) while most fruits and vegetables have low levels (trace—3.27 μg/100 g). High selenium foods show the greatest level of geographical variation, with foods from the United States generally having higher selenium levels than Australian foods and foods from the United Kingdom and New Zealand having lower levels. This is the first attempt to review the available literature for selenium composition of Australian foods. These data serve as an interim measure for the assessment of selenium intake for use in epidemiological studies of diet–disease relationships.
Notes Available online 29 June 2002.
Language eng
DOI 10.1006/jfca.2002.1047
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2002, Elsevier Science
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