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Volume 97, Issue 6
1 December 1997
Nutrition & Food Science Cover Image for Volume 97, Issue 6
Technical Paper| December 01 1997

Dietary selenium: why do we need it and how much is enough? Available to Purchase

J.R. Arthur;
J.R. Arthur
Head of Division, Rowett Research Institute, Bucksburn, Aberdeen, UK
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K.M. Brown;
K.M. Brown
Research Scientist, Rowett Research Institute, Bucksburn, Aberdeen, UK
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S.J. Fairweather‐Tait;
S.J. Fairweather‐Tait
Head of Department, Institute of Food Research, Norwich Laboratory, Norwich Research Park, Norwich, UK
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H.M. Crews
H.M. Crews
Research Team Leader and Contract Manager, MAFF CSL Food Sciences Laboratory, Norwich Research Park, Norwich, UK
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1997
Nutrition & Food Science (1997) 97 (6): 225–228.
https://doi.org/10.1108/00346659710180343

Considers the role of selenium as an essential nutrient. Identifies its key function as being an essential component of a wider range of proteins. Looks at some of the problems related to selenium deficiency such as associations with increased incidence of cancer of heart disease. Reports falling selenium intakes in the UK over the last 15‐20 years and describes a supplementation trial based in Scotland.

Keywords:
Diet, Health, Nutrition
© MCB UP Limited
1997
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