Selenium content of wheat flour used in the UK

Margaret N.I. Barclay*, Allan Macpherson

*Corresponding author for this work

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

The selenium content of a range of wheat flours used primarily for bread was determined. This was found to be significantly correlated (P<0.001) with the protein content of these flours. The selenium content of flour and bread in the UK was compared with previously determined values for the UK and with values quoted for North American flours and breads showing that the effect of the recent inclusion of a higher proportion of home‐grown wheats was to lower human dietary selenium intakes markedly. These intakes are now calculated to be around 43 μg day−1 and consequently substantially below recommended daily intakes.

Original languageEnglish
Pages (from-to)1133-1138
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume37
Issue number11
DOIs
Publication statusPrint publication - Nov 1986

Keywords

  • bread
  • human RDA
  • protein
  • Selenium
  • wheat flour

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