title: Selenium content of convenience and fast foods in Ayrshire, Scotland.
abstract: Selenium concentrations were determined via hydride generation atomic absorption spectrometry in more than 100 convenience and fast foods including 34 vegetarian dishes. The foods were purchased mainly in Ayrshire, Scotland but some came from other parts of the UK. The results indicate a considerable amount of selenium in certain mushrooms, spinach, fish, offals and chicken-based products. The selenium content of beef- and pork-based products was generally somewhat lower. Vegetarians having a sufficient intake of mushrooms (in particular button and closed cap mushrooms) and spinach do not seem to be at risk of selenium deficiency provided of course that the selenium in mushrooms, in particular, is bioavailable.
authors.affiliation: Scottish Agricultural College, Auchincruive, Ayr, UK.
authors.forename: J
authors.initials: J
authors.lastname: Molnár
authors.forename: A
authors.initials: A
authors.lastname: MacPherson
authors.forename: I
authors.initials: I
authors.lastname: Barclay
authors.forename: P
authors.initials: P
authors.lastname: Molnár
mesh_terms: D000818:Animals; D001487:Basidiomycota / Q000737:chemistry; D014676:Diet, Vegetarian; D004435:Eating; D005399:Fishes; D005504:Food Analysis; D005511:Food Handling; D006801:Humans; D008460:Meat / Q000032:analysis; D011200:Poultry; D012606:Scotland; D012643:Selenium / Q000032:analysis*; D013054:Spectrophotometry, Atomic; D018724:Spinacia oleracea / Q000737:chemistry
chemical_list: D012643:Selenium