Selenium in Wheat from Farming to Food

Area of Science:

• Agricultural Science
• Human Nutrition
• Food Science

Background:

• Selenium (Se) is an essential trace element crucial for human health.
• Global populations face insufficient Se intake, with 80% not meeting recommended levels.
• Wheat serves as a primary dietary source of Se for a significant portion of the world's population.

Purpose of the Study:

• To review and analyze global literature on Se concentrations in wheat farming soil, wheat grain, and wheat-derived foods.
• To investigate the efficacy of Se fortification strategies in wheat cultivation.
• To determine recommended Se levels for wheat cultivation in specific regions.

Main Methods:

• Comprehensive literature review of studies on Se in wheat from 1936 to 2020.
• Analysis of Se content data across global wheat farming soils, grains, and derived food products.
• Evaluation of Se fortification methods, particularly foliar Se fertilizer application.

Main Results:

• Global Se concentrations vary widely: soil (mean 220.99 μg kg⁻¹), grain (mean 347.30 μg kg⁻¹), and derived foods (mean 211.86 μg kg⁻¹).
• Foliar Se fertilizer application significantly increases Se content in grain (up to 1181.92 μg kg⁻¹), flour (up to 1007.75 μg kg⁻¹), and derived foods (up to 587.61 μg kg⁻¹).
• Positive correlations observed between soil Se, grain Se, foliar Se application rates, and increased grain Se content.

Conclusions:

• Agronomic practices, especially foliar Se application, can effectively fortify wheat with Se.
• Recommended Se fortification levels for wheat cultivation vary by region (e.g., China, India, Spain).
• Milling and food processing significantly impact Se content in wheat-derived foods, necessitating careful consideration to meet dietary requirements.