Selenium in global food systems

Food systems need to produce enough of the essential trace element Se to provide regular adult intakes of at least 40 μg/d to support the maximal expression of the Se enzymes, and perhaps as much as 300 μg/d to reduce risks of cancer. Deprivation of Se is associated with impairments in antioxidant p...

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Bibliographic Details
Published in:	British journal of nutrition Vol. 85; no. 5; pp. 517 - 547
Main Author:	Combs, Gerald F.
Format:	Journal Article
Language:	English
Published:	Cambridge, UK Cambridge University Press 01-05-2001
Subjects:	Animals Antioxidants Biological and medical sciences Biological Availability Cancer Carcinogenesis, carcinogens and anticarcinogens Cardiology. Vascular system Cardiomyopathies - etiology Cardiomyopathies - prevention & control Cardiomyopathy Cartilage Diseases - etiology Chemoprevention Diet Dietary Supplements Enzymes Food Food Supply Food systems Foods and miscellaneous Global Health Health problems Health risks Heart Humans Medical sciences Metabolism Metabolites Myocarditis. Cardiomyopathies Neoplasms - prevention & control Nutrition Nutritional Physiological Phenomena Nutritional Status Oxidative stress Plasma Proteins Review article Selenium Selenium - administration & dosage Selenium - deficiency Selenium - metabolism Soil Trace elements Transfer RNA Tumors Vitamin E New Zealand Denmark Canada United States > US China Finland Selenium Cardiomyopathy Food systems Chemoprevention Cancer Human Review Malignant tumor Antioxidant Inorganic element Feeding Micronutrient Prevention Trace element Animal Nutritional status
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