Evaluation of U.S. Total Diet Study Data on Selenium

Abstract

The potential usefulness of FDA's U.S. Total Diet Study (TDS) selenium (Se) data to the nutrition community was evaluated as part of the TDS modernization program. TDS Se data collected from 2003 -2010 was evaluated by comparing these data to Se concentration data in USDA's Standard Reference 26 (SR26) Database. We also evaluated trends in Se concentrations over time and differences in Se concentrations by Market Basket (MB). Comparable SR26 foods were identified for most TDS foods; however, for many TDS foods, there was more than one match in SR26. TDS was found to be a unique source of analytical Se concentration data for four food mixtures and for several SR26 foods with imputed Se concentrations. Se concentrations in TDS foods were similar to analyzed Se concentrations in most corresponding SR26 foods. Se concentrations in whole wheat bread were significantly higher in MB 2 (U.S. West Region, collected in the winter) than in MB 1 (U.S. North Central Region, collected in the fall), 3 (U.S. South Region, collected in the spring), and 4 (U.S. North East Region, collected in the summer). Se concentrations in whole wheat bread were also significantly higher in MB 4 than in MB 3. Se concentrations in boiled eggs were significantly higher in MB 2 than in other market baskets. The U.S. Total Diet Study suspended analysis of Se in 2010, but FDA is evaluating the potential benefits of adding Se analysis back to the TDS program. Results of this study demonstrate the potential value of TDS concentration data for Se and other nutrients to the U.S. nutrition community. However, it is clear that TDS data on generic foods (e.g. tuna, canned in water) are less useful than TDS data on more specifically defined foods (e.g. tuna, white, canned in water). Potential geographical and/or seasonal differences in Se contents of some foods may warrant additional investigation.

12th IFDC 2017 special issue – Iodine, selenium and iron contents in Portuguese key foods as consumed

“…Other explanation for these values is the different feedstuffs contents. In the literature the selenium values for the meat group are very variable, from 25 to 106 μg/100 g (dos Santos et al, 2017;Hoffman-Pennesi et al, 2015), and between 4.2 and 33 μg/100 g In these cases, calculations were performed with one sample analysed in triplicate. (Becker et al, 2011;Noël et al, 2012).…”

“…For example, in Finland and Australia the highest food content is for eggs, while in all other countries it is either salmon or shrimp. In the literature some geographical factors are pointed out as being responsible for the selenium variation in soils (dos Santos et al, 2017;Foster and Sumar, 1997;Hoffman-Pennesi et al, 2015). These variations may cause impoverishment of selenium in food.…”

Elementos tóxicos e essenciais em concentrações-traço em alimentos infantis

“…The milk nut is made from Brazilian nuts, and it is generally known that the Brazilian nut (Bertholletia excelsa), which belongs to the Lecitidaceae family, is a Se-accumulator plant (Fordyce, 2005). Other factors that may represent differences in Se concentrations in food are the variable Se concentration in soils, which is attributed to a number of regional factors (Hoffman-Pennesi et al, 2015), as well as differences in plant cultivars (Lemire et al, 2010).…”