Silicon in foods and diets

Area of Science:

• Nutritional Science
• Food Chemistry

Background:

• Silicon is an essential trace element with varying concentrations across food types.
• Understanding dietary silicon sources is crucial for nutritional assessments.

Purpose of the Study:

• To summarize existing literature on silicon content in foods and diets.
• To estimate silicon intake in US diets using established models and data.

Main Methods:

• Literature review of silicon content in various food sources.
• Analysis of the US Food and Drug Administration's Total Diet Study data.
• Calculation of average daily silicon intake based on food consumption patterns.

Main Results:

• Plant-derived foods, particularly grains (oats, barley, rice), exhibit higher silicon levels than animal-based foods.
• Estimated average daily silicon intake ranges from 20 to 50 mg.
• US adult women consume an average of 19 mg/day, while men consume 40 mg/day, based on the Total Diet Study.

Conclusions:

• Dietary silicon intake is significantly influenced by the consumption of plant-based foods, especially whole grains.
• The estimated silicon intake in the US population falls within the 20-50 mg/day range.
• Sex-based differences in silicon intake are observed, with men having higher estimated consumption.