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Nutritional Availability to Rats of Selenium in Tuna, Beef Kidney, and Wheat^1,2,

USDA Science and Education, Human Nutrition Research Center, Beltsville, MD 20705 and Nutritional Sciences Program, University of Maryland, College Park, MD 20742

Weanling male rats were fed a selenium (Se)-deficient 40% Torula yeast diet for 4 weeks and were then continued on depletion for another 4 weeks or were repleted with 0.1, 0.2, or 0.3 ppm Se as sodium selenite or 0.2 ppm Se as tuna, beef kidney, or high-Se wheat. There were no significant differences in young red blood cell Se, unfractionated red blood cell Se, or liver Se levels in groups fed diets containing 0.2 ppm Se. Glutathione peroxidase (GSH-Px) activity in young red blood cells was lower in the three groups fed food Se than in the group fed selenite (0.2 ppm Se). Young red blood cell GSH-Px was significantly lower in rats fed tuna than in rats fed wheat. Unfractionated red blood cell GSH-Px was lower in rats fed tuna than in rats fed selenite, but did not differ significantly among groups fed food Se sources. Liver GSH-Px was significantly lower in rats fed tuna than in rats fed kidney, wheat, or selenite. Availability of Se was only 54–58% as great from tuna as from selenite for induction of GSH-Px in liver and in red blood cell populations. Therefore, low availability of Se from fish may have to be considered when assessing Se status of human beings from dietary intake.

KEY WORDS: • Selenium • selenium bioavailability • glutathione peroxidase • tuna • mercury

¹ A preliminary report of this research was presented at the 64th annual meeting of the Federation of American Societies for Experimental Biology, Anaheim, CA, April 13–18, 1980. Douglass, J. S., Morris, V. C., Soares, J. H., Jr. & Levander, O. A. (1980) Nutritional availability to rats of selenium (Se) in tuna, kidney, and wheat. Fed. Proc. 39, 339. The data are from a thesis submitted by the first author to the graduate school, University of Maryland, in partial fulfillment of the requirements for the M.S. degree.

² Mention of a proprietary product does not imply endorsement by the U. S. Department of Agriculture.

³ USDA, HNIS, Consumer Nutrition Center, Hyattsville, MD 20782.

⁴ Nutritional Sciences Program, University of Maryland, College Park, MD 20742.

⁵ To whom reprint requests should be sent.

Manuscript received 28 May 1981.

This article has been cited by other articles:

				J. Ortuno, G. Ros, M.J. Periago, C. Martinez, and G. Lopez Biodisponibilidad del selenio y metodos de evaluacion/Selenium bioavailability and methods of evaluation Food Science and Technology International, January 1, 1996; 2(3): 135 - 150. [PDF]