Following the publication of the landmark trial of Clark et al. in 1996 that appeared to show that Se could reduce the risk of cancer, awareness of the importance of Se to human health has markedly increased. As a result, there is now much more aggressive marketing of Se supplements and functional foods, even in situations where additional consumption of Se is inappropriate. The present review addresses how Se gets into the food chain, the wide variability in Se content of foods and the very different levels of intake between countries and regions. Though it is clear that there are adverse consequences for health of both deficient and excessive intake, health effects at intermediate levels of intake are less certain. Thus it is difficult to define optimal intake which depends on a large number of factors, such as which functions of Se are most relevant to a particular disease state, which species of Se is most prominent in the Se source, which health condition is being considered, the adequacy or otherwise of intake of other nutrients, the presence of additional stressors, and lastly whether the ability to make selenoproteins may be compromised. These complexities need to be understood, particularly by policy makers, in order to make informed judgments. Potential solutions for increasing Se intake, where required, include agronomic biofortification and genetic biofortification or, for individuals, increased intake of naturally Se-rich foods, functional foods or supplements. The difficulties of balancing the risks and benefits in relation to Se intake are highlighted.

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Food-chain selenium and human health: emphasis on intake.

Especially in the last decade, a vast number of papers on Se and its role in health issues have been published. This review gives a brief, critical overview of the main analytical findings reported in these papers. Of particular interest is the Se content in different food sources worldwide and the extent to which their consumption is reflected in the Se content of human tissues and body fluids. Several food sources, both natural (Brazil nuts, garlic, Brassica juncea) and Se-enriched (yeast-based supplements), are discussed as to origin, characteristics, Se metabolism and impact of their consumption on the human body. The continuous development of new and improvement of existing analytical techniques has provided different powerful tools to unravel the Se species and their function. An up-to-date literature study on Se speciation analysis is given, illustrating how analytical chemistry in its different facets aids in the identification of Se compounds and provides insight into the complete metabolic pathway of Se throughout the human body. This review includes a detailed image of the current state-of-the-art of Se speciation analysis in these food sources and in human tissues and body fluids.

Selenium speciation from food source to metabolites: a critical review.

There is a growing appreciation that it is not just the total intake of dietary Se that is important to health but that the species of Se ingested may also be important. The present review attempts to catalogue what is known about Se species in foods and supplements and the health effects in which they are implicated. The biosynthetic pathways involved in Se assimilation by plants and the way in which Se species are metabolised in animals are presented in order to give an insight into the species likely to be present in plant and animal foods. Known data on the species of Se in the food chain and in food supplements are tabulated along with their concentrations and the analytical methodology used. The latter is important, since identification that is only based on retention-time matching with authentic standards must be considered as tentative: for evidence of structural confirmation, fragmentation of the molecular ion in addition to MS data is required. Bioavailability, as normally defined, is higher for organic Se species. Health effects, both beneficial and toxic, thought to be associated with specific Se species are described. Potent anti-tumour effects have been attributed to the low-molecular-weight species, Se-methyl-selenocysteine and its γ-glutamyl-derivative, found in a number of edible plants of the Allium and Brassica families. There remain considerable gaps in our knowledge of the forms of Se that naturally occur in foods. Without adequate knowledge of Se speciation, false conclusions may be drawn when assessing Se requirements for optimal health.

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Food-chain selenium and human health: spotlight on speciation.

Selenium accumulation by plants

An international literature survey of “IARC group I carcinogens” reported in mainstream cigarette smoke

Selenium content of Brazil nuts from two geographic locations in Brazil.

The influence of a peat amendment and turf density on downward migration of metalaxyl fungicide in creeping bentgrass sand lysimeters

Downward migration of metalaxyl fungicide in creeping bentgrass sand lysimeters as affected by organic waste, peat and zeolite amendments

In the work reported, filter and nonfilter cigarettes were prepared from high-cadmium tobacco grown on a municipal sludge-amended soil or a low-cadmium tobacco grown on untreated soil alone. These were smoked by machine to determine the effectiveness of the cigarette filters in possibly reducing the quantities of cadmium in the mainstream smoke particulates.

Charlotte M. Reid

Papers

Selenium content of Brazil nuts from two geographic locations in Brazil.

The influence of a peat amendment and turf density on downward migration of metalaxyl fungicide in creeping bentgrass sand lysimeters

Downward migration of metalaxyl fungicide in creeping bentgrass sand lysimeters as affected by organic waste, peat and zeolite amendments

Cadmium in smoke particulates of regular and filter cigarettes containing low and high cadmium concentrations.

Variation in elemental concentrations of veterinary college incinerator ashes with time of sampling