Selenium analysis of selected Egyptian foods and estimated daily intakes among a population group

The selenium (Se) content of 67 local foods had been determined using electrothermal (ETAAS) and hydride generation (HGAAS) atomic absorption spectrometry. The richest sources of Se were chicken (323±35 μg kg−1); eggs (166±19.4 μg kg−1) and fish (306±5.2 μg kg−1). Vegetables and fruits contained trace amounts of Se (1–33 μg kg−1). Wide variations in Se content were reported between various bread types and values ranged from 14 (home-made bread) to 152 (flattened bread) μg kg−1, respectively. The estimated adult Se intake was 49 μg kg−1; bread being the major contributor (63.6%). ©