title: The selenium content of selected meats, seafoods, and vegetables from Lubbock, Texas.
abstract: The selenium content of some frequently consumed foods from a commercial beef packer, a road-side vendor, and local stores in Lubbock, Texas was determined and compared to selenium data for the same or similar foods in the United States and from other countries. The comparative content of selenium in foods covered the period of time between 1970 and 1993. Our selenium analyses of foods show that on a fresh weight basis, the selenium content of seafoods > commercial beef > pork > ground beef > chicken. Cooking, air- or freeze-drying increased the selenium content of all foods significantly. When the selenium content of local foods is compared to similar foods in the United States and other countries, with few exceptions, there exists great uniformity in the selenium content in the major food groups, meats, fish, milk, and vegetables. New Zealand, known for its low soil selenium, had the lowest comparative food selenium content.
authors.affiliation: Texas Tech University, Lubbock 79409.
authors.forename: X
authors.initials: X
authors.lastname: Zhang
authors.forename: B
authors.initials: B
authors.lastname: Shi
authors.forename: J E
authors.initials: JE
authors.lastname: Spallholz
mesh_terms: D001682:Biological Availability; D004032:Diet; D008137:Longitudinal Studies; D008460:Meat / Q000032:analysis*; D017747:Seafood / Q000032:analysis*; D012643:Selenium / Q000032:analysis*; D013781:Texas; D014675:Vegetables / Q000737:chemistry*
chemical_list: D012643:Selenium