Influence of short-term supplementation of various quantities of organically bound selenium upon serum and urine selenium concentration

Kvícala, J; Zamrazil, V; Němeček, Jan; Jiranek, V.

doi:10.5414/tep20094

Cited by 2 publications

(1 citation statement)

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“…Serum selenium reached a plateau after 4 weeks in the selenocystine group and after 8 weeks in the seleniumenriched yeast and selenomethionine group. Kvícala et al (2003) found that serum selenium concentrations in 46 subjects from a low selenium region supplemented with 50 or 100 µg Se/day as a selenium-enriched yeast for 41 days increased from 48 µg Se/l at baseline to 86 and 115 µg Se/l, respectively. At the end of the study selenium levels were still rising in serum, though this is not unexpected considering the relatively low initial level and the relatively short period of supplementation.…”

Section: Pharmacokinetic Studies In Humansmentioning

confidence: 94%

Selenium‐enriched yeast as source for selenium added for nutritional purposes in foods for particular nutritional uses and foods (including food supplements) for the general population ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

2008

EFS2

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Following a request from the Commission, the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Foods (AFC Panel) was asked to deliver a scientific opinion on the safety and bioavailability of selenium-enriched yeast as a source for selenium when added for nutritional purposes in foods for particular nutritional uses and foods (including food supplements) for the general population. The Scientific Committee for Food (SCF) has previously given an opinion on the Tolerable Upper Intake Level of selenium and has also provided an opinion on selenium in relation to the essential requirements for infant formulae and follow-on formulae. The present opinion deals only with the safety and bioavailability of one particular source of selenium, selenium-enriched yeast, to be used in foods for particular nutritional uses and in foods (including food supplements) for the general population. The safety of selenium itself, in terms of amounts that may be consumed, is outside the remit of this Panel. 1 For citation purposes: Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) on a request from the Commission on Selenium-enriched yeast as source for selenium.

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Section: Pharmacokinetic Studies In Humansmentioning

confidence: 94%

Selenium‐enriched yeast as source for selenium added for nutritional purposes in foods for particular nutritional uses and foods (including food supplements) for the general population ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

2008

EFS2

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Selenium speciation from food source to metabolites: a critical review

2006

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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.

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Influence of short-term supplementation of various quantities of organically bound selenium upon serum and urine selenium concentration

Cited by 2 publications

References 0 publications

Selenium speciation from food source to metabolites: a critical review

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