Dietary selenium: why do we need it and how much is enough?
J.R. Arthur
(Head of Division, Rowett Research Institute, Bucksburn, Aberdeen, UK)
K.M. Brown
(Research Scientist, Rowett Research Institute, Bucksburn, Aberdeen, UK)
S.J. Fairweather‐Tait
(Head of Department, Institute of Food Research, Norwich Laboratory, Norwich Research Park, Norwich, UK)
H.M. Crews
(Research Team Leader and Contract Manager, MAFF CSL Food Sciences Laboratory, Norwich Research Park, Norwich, UK)
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Abstract
Considers the role of selenium as an essential nutrient. Identifies its key function as being an essential component of a wider range of proteins. Looks at some of the problems related to selenium deficiency such as associations with increased incidence of cancer of heart disease. Reports falling selenium intakes in the UK over the last 15‐20 years and describes a supplementation trial based in Scotland.
Keywords
Citation
Arthur, J.R., Brown, K.M., Fairweather‐Tait, S.J. and Crews, H.M. (1997), "Dietary selenium: why do we need it and how much is enough?", Nutrition & Food Science, Vol. 97 No. 6, pp. 225-228. https://doi.org/10.1108/00346659710180343
Publisher
:MCB UP Ltd
Copyright © 1997, MCB UP Limited