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Selenium intakes in 18-64-y-old Irish adults
J Murphy1, E M Hannon, M Kiely
1Nutritional Sciences, Department of Food Science, Food Technology and Nutrition, University College, Cork, Ireland.
Objective:
To measure the intake of selenium (Se) and the contribution of different food groups to Se intake in adults aged 18-64 y in Ireland. The adequacy of Se intake in the population is also assessed.
Design:
Food consumption was estimated using a 7 day food diary for a representative sample (n=1379; men=662, women=717) of 18-64-y-old Irish adults selected randomly from the electoral register. Se intake was estimated using updated tables of food composition.
Results:
Mean daily Se intakes (+/-s.d.) from all sources (ie food plus supplements), and from food sources alone, for the group of Irish adults aged 18-64 y were 52 (+/-23) and 50 (+/-21) microg, respectively. Mean daily Se intake (from all sources) was significantly higher in men of all ages than women of all ages at levels of 60 and 44 microg, respectively (P<0.001). Meat/meat products (30%), bread and rolls (24%), fish/fish products (approximately 11%), and milk and yoghurt (9%) were the main contributors to mean daily Se intake. Adequacy of Se intake in population groups was estimated as the percentage of the population with mean daily Se intakes that were lower than the average requirement of 40 microg. Using this measure, 45.6% of women and 17.1% of men had inadequate Se intakes.
Conclusion:
A significant prevalence of inadequate Se intakes was observed in Irish adults. Therefore, it would seem prudent that the Se status of the Irish population be investigated at this time.
