Open AccessSelenium concentration of Finnish foods: Effects of reducing the amount of selenate in fertilizers
Author(s) -
Päivi Ekholm,
Maija Ylinen,
Pekka Koivistoinen,
Pertti Varo
Publication year - 1995
Publication title -
agricultural and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.347
H-Index - 35
eISSN - 1795-1895
pISSN - 1459-6067
DOI - 10.23986/afsci.72615
Subject(s) - sodium selenate , selenium , fertilizer , zoology , chemistry , food science , selenate , agronomy , biology , organic chemistry
The original two supplementation levels of selenium in multinutrient fertilizers (Se 16 and 6 mg kg-1 fertilizer as sodium selenate; started in 1985) were reduced to one (6 mg kg-1 fertilizer) in 1991. The 16 mg supplementation level was intended for use in cereal production. Due to the lowering of the level of Se application, the Se content of spring cereals (spring wheat, oats and barley) has decreased more than that of any other food in the monitoring programme. The present level, 0.1 mg kg-1 for cereal grains, is about 40% of the concentrations common in 1990. The Se concentrations have decreased less in other foods than in cereals. The present Se concentrations in milk products, meat and liver are about 70, 60 and 50%, respectively, of the concentrations in 1990. The average daily human Se intake was 0.08 mg day-1 at an energy level of 10 MJ in 1994. Animal protein is the main source of Se. About 40% of the intake comes from meat, 24% from dairy products and eggs, and 11% from fish.