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Pork meat: a good source of selenium?
Susanne Bügel1, Brittmarie Sandström, Leif H Skibsted
1Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark. shb@kvl.dk
Summary
Selenium (Se) absorption from pork is high, with 94% apparent absorption and significant retention in the body. However, this dietary selenium does not appear to increase blood selenium levels or glutathione peroxidase activity.
Area of Science:
- Human Nutrition
- Nutritional Biochemistry
- Food Science
Background:
- Limited data exists on selenium (Se) bioavailability from animal-derived foods in humans.
- Understanding Se absorption from pork is crucial for dietary recommendations and human health.
Purpose of the Study:
- To evaluate the bioavailability of selenium (Se) from pork meat in human subjects.
- To assess Se absorption, retention, and impact on plasma Se and glutathione peroxidase (GSHPx) activity.
Main Methods:
- A randomized crossover study involving twelve male volunteers aged 21-30 years.
- A controlled diet providing 170 g pork meat/10 MJ daily for 3x3 week periods.
- Collection of faecal and urinary samples for Se excretion analysis; measurement of plasma Se and blood GSHPx activity.
Main Results:
- Apparent absorption of Se from pork was high at 94% (100 ± 13 μg/d).
- Se retention was significant (61 ± 24 μg/d), with low faecal (7 ± 1 μg/d) and urinary (39 ± 21 μg/d) excretion.
- No significant changes were observed in plasma Se concentration or blood GSHPx activity.
Conclusions:
- Pork meat demonstrates high selenium absorption and retention in humans.
- Despite high absorption, the bioavailability of pork selenium for blood Se-dependent proteins, like GSHPx, appears limited.