Selenium content of a range of Irish foods

Abstract Over the past two decades selenium (Se) intakes have fallen in the UK and elsewhere in Europe, as a result of reduced imports of Se-rich, high protein wheat for bread-making flour from North America and Canada. However, no analyses of the Se content of Irish flours/breads or other foods have been published, thus making it difficult to estimate the daily dietary Se intakes in Ireland. In the present study, the Se content of selected Irish foods, especially breads and flours, was determined by hydride generation atomic absorption spectrometry after acid digestion. Less refined Irish wheat flours (wheatmeal, course wholemeal, wheatbran) had higher Se levels (7.7–9.9 μg/100 g) than the more refined flours (plain, self-raising, baker's, strong; 6.0–6.9 μg/100 g). Irish brown breads had higher Se levels (8.6–12.9 μg/100 g) than those of white bread (6.6 μg/100 g). In conclusion, it appears that Irish flours and breads do not contain as much Se as North American or Canadian flours/breads and contain only slightly more Se compared with those currently used in the UK.