title: Selenium content of foods consumed in Otago, New Zealand.
abstract: Selenium (Se) concentrations were determined in over 600 foods sampled in Dunedin, New Zealand. Foods included those produced in the region, foods which were expected to contribute significantly to the total Se intake, breads and other wheat products which might be affected by the importation of Australian wheat, and imported vegetarian foods. Foods with the highest Se concentrations were brazil nuts, sunflower seeds and all varieties of fish and kidneys. Somewhat lower concentrations were found in liver, pork, chicken, eggs, cashew nuts, soybeans and mushrooms. Vegetables, fruits, cereals and milk products were generally low in Se with the exceptions of mushrooms, imported legumes, rice and bananas. Those foods showing the greatest difference in Se content from those of other countries were cereal products and meat foods. The effect of a number of cooking methods on Se concentrations indicated that in general, little Se was lost during cooking. The importation of a shipment of high-Se wheat from Australia in 1984 raised Se concentrations in breads and other wheat products two to four fold.
authors.affiliation: Department Human Nutrition, University of Otago, Dunedin.
authors.forename: C D
authors.initials: CD
authors.lastname: Thomson
authors.forename: M F
authors.initials: MF
authors.lastname: Robinson
mesh_terms: D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D003296:Cooking; D004032:Diet; D005503:Food Additives; D005504:Food Analysis; D006801:Humans; D009520:New Zealand; D009747:Nutritional Physiological Phenomena; D012643:Selenium / Q000032:analysis*
chemical_list: D005503:Food Additives; D012643:Selenium