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Related Experiment Videos

Bioavailability of selenium from foods.

John W Finley1

  • 1United States Department of Agriculture, Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, North Dakota, USA. Finleyj2@amtodd.com

Nutrition Reviews
|April 1, 2006
PubMed
Summary

Selenium (Se) is an essential nutrient vital for protein function and may offer cancer protection. Understanding Se bioavailability from food sources is crucial for effective dietary recommendations.

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Area of Science:

  • Nutritional Science
  • Biochemistry
  • Oncology

Background:

  • Selenium (Se) is an essential trace element required for the function of numerous selenoproteins.
  • Adequate Se intake, potentially exceeding the Recommended Dietary Allowance (RDA), is associated with reduced risk of prostate and colorectal cancers.
  • Dietary Se bioavailability varies significantly depending on the food source.

Purpose of the Study:

  • To investigate the bioavailability of Selenium (Se) from various food sources.
  • To provide a basis for informed dietary recommendations to improve Se intake.
  • To understand how different food matrices affect Se absorption and utilization.

Main Methods:

  • Comparative analysis of Se bioavailability from different dietary sources.
  • In vivo and/or in vitro studies to assess Se absorption and metabolism.
  • Nutritional assessment and biomarker analysis.

Main Results:

  • Significant differences in Se bioavailability were observed across various food sources.
  • Certain food forms of Se demonstrated higher bioavailability compared to others.
  • Bioavailability is influenced by the chemical form of Se and the food matrix.

Conclusions:

  • Characterizing Se bioavailability from food is essential for optimizing dietary Se intake.
  • Dietary guidance should consider the source of Se to maximize health benefits.
  • Further research into specific food-Se interactions is warranted to enhance nutritional strategies.

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