Selenium concentration of Finnish foods: Effects of reducing the amount of selenate in fertilizers

Authors

• Päivi Ekholm Department of Applied Chemistry and Microbiology, P.O. Box 27, Viikki D, FIN-00014 University of Helsinki, Finland
• Maija Ylinen Department of Applied Chemistry and Microbiology, P.O. Box 27, Viikki D, FIN-00014 University of Helsinki, Finland
• Pekka Koivistoinen Department of Applied Chemistry and Microbiology, P.O. Box 27, Viikki D, FIN-00014 University of Helsinki, Finland
• Pertti Varo Department of Applied Chemistry and Microbiology, P.O. Box 27, Viikki D, FIN-00014 University of Helsinki, Finland

DOI: https://doi.org/10.23986/afsci.72615

Abstract

The original two supplementation levels of selenium in multinutrient fertilizers (Se 16 and 6 mg kg-1 fertilizer as sodium selenate; started in 1985) were reduced to one (6 mg kg-1 fertilizer) in 1991. The 16 mg supplementation level was intended for use in cereal production. Due to the lowering of the level of Se application, the Se content of spring cereals (spring wheat, oats and barley) has decreased more than that of any other food in the monitoring programme. The present level, 0.1 mg kg-1 for cereal grains, is about 40% of the concentrations common in 1990. The Se concentrations have decreased less in other foods than in cereals. The present Se concentrations in milk products, meat and liver are about 70, 60 and 50%, respectively, of the concentrations in 1990. The average daily human Se intake was 0.08 mg day-1 at an energy level of 10 MJ in 1994. Animal protein is the main source of Se. About 40% of the intake comes from meat, 24% from dairy products and eggs, and 11% from fish.