title: Bioavailability of selenium from fish, yeast and selenate: a comparative study in humans using stable isotopes.
abstract: OBJECTIVE
  To measure the bioavailability of selenium from cooked and raw fish in humans by estimating and comparing apparent absorption and retention of selenium in biosynthetically labelled fish with labelled selenate and biosynthetically labelled selenium in brewers yeast.
  
  
  METHODS
  The intervention study was a parallel, randomised, reference substance controlled design carried out at two different centres in Europe.
  
  
  METHODS
  The human study was carried out at the Institute of Food Research, Norwich, UK and at TNO Nutrition and Food Research, Zeist, The Netherlands.
  
  
  METHODS
  In all, 35 male volunteers aged 18-50 y were recruited; 17 subjects were studied in Norwich (UK) and 18 in Zeist (Netherlands). All of the recruited subjects completed the study.
  
  
  METHODS
  Biosynthetically labelled trout fish (processed by two different methods), biosynthetically labelled brewers yeast and isotopically labelled selenate were used to estimate selenium apparent absorption and retention by quantitative analysis of stable isotope labels recovered in faeces and urine. Subjects consumed the labelled foods in four meals over two consecutive days and absorption was measured by the luminal disappearance method over 10 days. Urinary clearance of isotopic labels was measured over 7 days to enable retention to be calculated.
  
  
  RESULTS
  Apparent absorption of selenium from fish was similar to selenate and there was no difference between the two processing methods used. However, retention of fish selenium was significantly higher than selenate (P<0.001). Apparent absorption and retention of yeast selenium was significantly different (P<0.001) from both fish selenium and selenate.
  
  
  CONCLUSIONS
  Fish selenium is a highly bioavailable source of dietary selenium. Cooking did not affect selenium apparent absorption or retention from fish. Selenium from yeast is less bioavailable.
authors.affiliation: Institute of Food Research, Colney, Norwich, UK.
authors.forename: T E
authors.initials: TE
authors.lastname: Fox
authors.forename: E G H M
authors.initials: EG
authors.lastname: Van den Heuvel
authors.forename: C A
authors.initials: CA
authors.lastname: Atherton
authors.forename: J R
authors.initials: JR
authors.lastname: Dainty
authors.forename: D J
authors.initials: DJ
authors.lastname: Lewis
authors.forename: N J
authors.initials: NJ
authors.lastname: Langford
authors.forename: H M
authors.initials: HM
authors.lastname: Crews
authors.forename: J B
authors.initials: JB
authors.lastname: Luten
authors.forename: M
authors.initials: M
authors.lastname: Lorentzen
authors.forename: F W
authors.initials: FW
authors.lastname: Sieling
authors.forename: P
authors.initials: P
authors.lastname: van Aken-Schneyder
authors.forename: M
authors.initials: M
authors.lastname: Hoek
authors.forename: M J J
authors.initials: MJ
authors.lastname: Kotterman
authors.forename: P
authors.initials: P
authors.lastname: van Dael
authors.forename: S J
authors.initials: SJ
authors.lastname: Fairweather-Tait
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D001682:Biological Availability; D003296:Cooking; D005243:Feces / Q000737:chemistry; D005396:Fish Products / Q000032:analysis*; D006801:Humans; D007408:Intestinal Absorption / Q000502:physiology; D007554:Isotopes; D008297:Male; D008875:Middle Aged; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000378:metabolism*; D064586:Selenic Acid; D012643:Selenium / Q000008:administration & dosage / Q000493:pharmacokinetics* / Q000652:urine; D018036:Selenium Compounds / Q000008:administration & dosage / Q000493:pharmacokinetics* / Q000652:urine; D014337:Trout
chemical_list: D007554:Isotopes; D018036:Selenium Compounds; D012643:Selenium; D064586:Selenic Acid