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Related Experiment Video

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Methods for Comparing Nutrients in Beebread Made by Africanized and European Honey Bees and the Effects on Hemolymph Protein Titers
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Selenium levels in breads from Sakarya, Turkey.

Mustafa Gülfen1

  • 1a Faculty of Arts and Sciences, Department of Chemistry , Sakarya University , TR54187-Sakarya , Turkey.

Food Additives & Contaminants. Part B, Surveillance
|May 1, 2014
PubMed
Summary

This study measured selenium levels in Turkish breads. Corn bread had the highest selenium content, exceeding levels found in white and whole wheat breads.

Area of Science:

  • Nutritional Science
  • Food Chemistry
  • Trace Element Analysis

Background:

  • Selenium (Se) is a vital trace element for human and animal health.
  • Cereal grains like wheat and corn are significant dietary sources of selenium.
  • Bread is a staple food, particularly in the Turkish diet, including white wheat, whole wheat (brown bread), and corn bread.

Purpose of the Study:

  • To quantify the selenium content in commonly consumed bread types in Sakarya, Turkey.
  • To compare the determined selenium levels with established daily recommended intake and upper tolerable levels.

Main Methods:

  • Bread samples (white wheat, whole wheat, corn) were collected from six bakeries in Sakarya.
  • Chemical digestion was performed on the samples.
Keywords:
breadmetalsnutritional

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  • Selenium concentrations were determined using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES).

    • Main Results:

    • Average selenium levels were 1149 µg/kg for white wheat bread, 1204 µg/kg for whole wheat bread, and 2023 µg/kg for corn bread.
    • Corn bread exhibited significantly higher selenium accumulation compared to wheat-based breads.
    • The findings were contextualized against recommended selenium intake guidelines.

    Conclusions:

    • Corn bread is a richer source of selenium compared to white and whole wheat breads in the studied region.
    • Dietary intake of selenium through bread consumption can vary significantly based on bread type.
    • Further research is warranted to assess the overall dietary selenium exposure and its implications for public health.