Title
Bioavailability of selenium from fish, yeast and selenate: A comparative study in humans using stable isotopes
Author
Fox, T.E.
van den Heuvel, E.G.H.M.
Atherton, C.A.
Dainty, J.R.
Lewis, D.J.
Langford, N.J.
Crews, H.M.
Luten, J.B.
Lorentzen, M.
Sieling, F.W.
van Aken-Schneyder, P.
Hoek, M.
Kotterman, M.J.J.
van Dael, P.
Firweather-Tail, S.J.
TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO
Publication year
2004
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. Design: The intervention study was a parallel, randomised, reference substance controlled design carried out at two different centres in Europe. Setting: The human study was carried out at the Institute of Food Research, Norwich, UK and at TNO Nutrition and Food Research, Zeist, The Netherlands. Subjects: In all, 35 male volunteers aged 18-50y were recruited; 17 subjects were studied in Norwich (UK) and 18 in Zeist (Netherlands). All of the recruited subjects completed the study. Interventions: 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. Conclusion: 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. © 2004 Nature Publishing Group. All rights reserved.
Subject
Nutrition
Food and Chemical Risk Analysis
Biosynthetic labelling
Retention
Selenium absorption
Stable isotopes
Selenate
Selenium
Stable isotope
Isotope
Selenic acid
Selenium derivative
Absorption
Adult
Bioavailability
Comparative study
Controlled study
Dietary intake
Europe
Fish
Food analysis
Food composition
Food intake
Food processing
Human
Human experiment
Kidney clearance
Male
Meal
Netherlands
Normal human
Nutrient content
Nutritional status
Quantitative analysis
Trout
Yeast
Adolescent
Chemistry
Clinical trial
Controlled clinical trial
Cooking
Feces
Intestine absorption
Metabolism
Middle aged
Multicenter study
Physiology
Randomized controlled trial
Saccharomyces cerevisiae
Sea food
Urine
Salmonidae
Adult
Animals
Biological Availability
Cookery
Feces
Fish Products
Humans
Intestinal Absorption
Isotopes
Male
Middle Aged
Saccharomyces cerevisiae
Selenium
Selenium Compounds
To reference this document use:
http://resolver.tudelft.nl/uuid:4075aa0d-df26-4c6c-8469-a53b8af90fb5
DOI
https://doi.org/10.1038/sj.ejcn.1601787
TNO identifier
237611
ISSN
0954-3007
Source
European Journal of Clinical Nutrition, 58 (2), 343-349
Document type
article