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Selenium Intakes in Irish Adults

Published online by Cambridge University Press:  06 September 2018

M. Buffini ,
J. Ryan ,
A.P. Nugent ,
J. Walton ,
A. Flynn  and
B.A. McNulty
M. Buffini
Affiliation:
UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
J. Ryan
Affiliation:
UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
A.P. Nugent
Affiliation:
UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland Institute for Global Food Security, Queens University Belfast, N. Ireland
J. Walton
Affiliation:
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
A. Flynn
Affiliation:
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
B.A. McNulty
Affiliation:
UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
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Abstract

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Proceedings of the Nutrition Society , Volume 77 , Issue OCE3: Irish Section Meeting, 20–22 June 2018, Targeted approaches to tackling current nutritional issues , 2018 , E79
Copyright
Copyright © The Authors 2018 

Selenium (Se) is an essential trace element which has an important role as a constituent of seleno-proteins. These proteins are involved in various physiological processes including thyroid hormone metabolism, DNA synthesis, protection from oxidative damage, fertility and reproduction(Reference Rayman1). The aim of this study was to estimate current intakes and food sources of Se by Irish adults and to assess the prevalence of inadequate intakes. Analyses were based on data from the National Adult Nutrition Survey (2008–2010) (www.iuna.net). A 4-day semi-weighed food diary was used to collect food and beverage intake data from a nationally representative sample of Irish adults aged 18–90 years (n 1500). The selenium content of foods and drinks was predominantly determined using Se data from the Total Diet Study (TDS)(2) For certain foods where Se values were not available, the UK food composition tables(3) and the US food composition tables(4) were used to assign suitable values. SPSS© V22 was used to calculate mean daily intake (MDI) and the percentage of the population not meeting Se recommendations.

Adequate intake (AI) for Se 70 μg/d(5). Differences between age groups were analysed with a one-way ANOVA. Superscript letters denote statistical significance (p < 0·01).

MDI of Se in the total population was 71·7 μg/d, with significantly higher intakes reported in men (80·2 µg/d) compared to women (63·4 µg/d, p < 0·01) however, when adjusted for energy, results showed that Se intakes were higher in women (p < 0·01). Meat & meat products were the main contributor to Se intakes for both males and females at (37%) and (31%) respectively, this was followed by fish & fish dishes at (11%) and (13%) respectively. Overall, 55% of Irish adults aged 18–90 years were not meeting the AI for Se, and when spilt by gender a higher proportion of women (76%) compared to men (39%) did not meet this recommendation. Further investigation is required to invest Se status and its impact on overall health.

This study was funded by the Irish Department of Agriculture, Fisheries and Food under the Food for Health Research Initiative (2007–2012).

References

1.Rayman, M (2002) Lancet 356 pp. 233–241.Google Scholar
2.Food Safety Authority of Ireland (2016) Available at: https://www.fsai.ie/publications_TDS_2012-2014/Google Scholar
3.Public Health England (2015) PHE. London.Google Scholar
4.USDA (2015) National Nutrient Database for Standard References 28 https://ndb.nal.usda.gov/ndb/Google Scholar
5.EFSA (2014) NDA Panel Available at: http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2014.3846/epdfGoogle Scholar