The effect of dietary vitamin E level on selenium status in rats

The effect of varying levels of dietary vitamin E on selenium status was determined using 40 Wistar rats with similar initial body weight. The rats were equally divided into four groups and fed the following dietary treatments (mg vitamin E/kg DM): 18 (control; C-diet), 0 (0E-diet), 9 (0.5E-diet) and 36 (2E-diet) for either 4-week (Phase 1) or 8-week (Phase 2) period. At the end of experiment, animals were slaughtered to measure vitamin E and selenium levels in the brain, liver, spleen, kidney, muscles and blood tissues. Dietary vitamin E levels did not affect feed and water intake and body weight. But whole-blood selenium concentration in rats fed 0E-diet was higher than in rats fed 2E-diet after 4 weeks. Selenium level in muscle, spleen and brain was also higher (p < 0.05) in rats fed the 0E-diet than in rats fed C-diet after 4 weeks of feeding. On the other hand, selenium level in the muscle was lower (p < 0.05) in rats fed 0.5E-diet than in those fed 0E-diet after 4 weeks of feeding, but not after 8 weeks of feeding. Increasing dietary vitamin E level directly influenced selenium content of the spleen and brain after 8 weeks of feeding 2E-diet. Moreover, the twofold increase in vitamin E intake resulted in a tendency to reduce whole-blood selenium level and total selenium in the liver and kidney after 4 and 8 weeks. The results showed that the increasing dietary vitamin E level resulted in a tendency to reduce Se contents in some vital organs of the body such as the liver and kidney, suggesting their close compensatory interrelationship. Therefore, dietary vitamin E level directly influenced selenium metabolism in the animal body.