Dietary intake of selenium in Japanese. An estimation by analyzed and reported values in foodstuffs and cooked dishes.

DOI 5 Citations
  • SUZUKI Tsuguyoshi
    Department of Human Ecology, School of Health Sciences, Faculty of Medicine, University of Tokyo
  • IMAI Hideki
    Department of Human Ecology, School of Health Sciences, Faculty of Medicine, University of Tokyo
  • KOBAYASHI Kanae
    Department of Human Ecology, School of Health Sciences, Faculty of Medicine, University of Tokyo
  • HONGO Tetsuro
    Department of Human Ecology, School of Health Sciences, Faculty of Medicine, University of Tokyo
  • KASHIWAZAKI Hiroshi
    Department of Human Ecology, School of Health Sciences, Faculty of Medicine, University of Tokyo
  • OHTSUKA Ryutaro
    Department of Human Ecology, School of Health Sciences, Faculty of Medicine, University of Tokyo
  • SUZUKI Hisano
    Laboratory of Institutional Food Service
  • ISHIDA Hiromi
    Laboratory of Institutional Food Service

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Other Title
  • 日本のセレン摂取量　　食材料・料理の実測値および文献値による推定
  • ニホンジン ノ セレン セッシュリョウ ショクザイリョウ リョウリ ノ ジッソ
  • An Estimationby Analyzed and Reported Values in Foodstuffsand Cooked Dishes
  • 食材料・料理の実測値および文献値による推定

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Abstract

The selenium content of foodstuffs (67 raw, 70 cooked or processed) and 83 cooked dishes wasmeasured by Watkinson's method and the values were compared with those reported in the literature. Daily intake per head for Japanese was estimated on the basis of the analyzed and reported values. (1) Among raw foodstuffs, fish, shellfish, meat and egg contain high levels of selenium. The discrepancy was remarkable between the analyzed and reported values for both raw foodstuffs and cookedor processed ones. (2) Noodles, egg dishes, meat dishes and fish dishes contain high levels of selenium, and on a per 100kcal basis, fish dishes contain the highest amounts of selenium. Furthermore, thepossibility of selenium being lost through cooking was noticed for some dishes. (3) Daily intake perhead for Japanese was estimated to be 104.2μg without taking account of cooking loss.

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