Skip to main content
ARS Home » Plains Area » Grand Forks, North Dakota » Grand Forks Human Nutrition Research Center » Dietary Prevention of Obesity-related Disease Research » Research » Publications at this Location » Publication #203126
Title: Selenium status of a cohort of healthy Americans

Author
item Combs, Gerald
item Watts, Jennifer
item SCHEETT, ANGELA - UND
item JOHNSON, LUANN - UND
item DAVIS, CINDY - NIH
item MILNER, JOHN - NIH

Submitted to: Federation of American Societies for Experimental Biology Conference
Publication Type: Abstract Only
Publication Acceptance Date: 12/1/2006
Publication Date: 4/1/2007
Citation: Combs, G.F., Watts, J.C., Scheett, A.J., Johnson, L.K., Davis, C.D., Milner, J.A. 2007. Selenium status of a cohort of healthy Americans [abstract]. Journal of Federation of American Societies for Experimental Biology. 21(6):A105.

Interpretive Summary:

Technical Abstract: Studies have indicated that few, if any, healthy Americans show signs of selenium (Se) deficiency; however, evidence exists that supplemental Se may reduce cancer risks at some sites in those of lower-Se status. To determine the dose-response relationship of Se intake and Se status in a healthy, non-deficient population, we have undertaken a year-long trial using nutritional supplements of Se (0, 50, 100 or 200 ug/day) in a group of 253 healthy Americans. At baseline this cohort showed plasma Se levels of 141.5±23.7 ng/ml, urinary Se of 58.2±21.5 ng Se/mg creatinine, and buccal cell Se of 10.2±6.5 ng Se/mg protein. Subjects were eligible if they used supplements providing < or = to 50 ug Se/day; those using such supplements had plasma Se levels (139.9±23.5 ng/ml, n=77) that were not different from those of non-users (142.2±23.9 ng/ml, n=176, P=0.903). Plasma Se was not significantly associated with urinary Se, buccal Se, metabolic body size, age or gender. Subjects in the highest quartile of plasma Se level (>155 ng/ml) compared with those in the lowest quartile (<126 ng/ml) showed no differences in frequency of intake of foods likely to provide Se (wheat products, meats).