Depending on one’s age and physiological status, the demand for selenium ranges between 50 and 100 µg but should not exceed 200 µg. Consumption of over 1 mg kg-1 Se (b.w.) may be lethal. The volume of selenium intake is affected mostly by the type and amount of consumed food, and the concentration of Se in food to some extent reflects the content of this element in the environment. The aim of this study was: (1) to evaluate the content of selenium in selected food products offered in the markets of north-western Poland, and (2) to assess to a what extent the selected food products cover the daily selenium demand in humans. The examination of the Se level was performed in meat, sliced meats, dairy products, fish and vegetables. Among the meat products, pork, beef, veal, chicken and pork and chicken liver were examined. Additionally, the meat, liver, stomach, heart and lungs of duck and the meat, heart and liver of wild boar were examined. Fish samples included sprat, mackerel, herring, carp and coalfish. The tested dairy products comprised different types of cheese, yoghurts and cottage cheese. The content of selenium was measured spectrofluorometrically with 2,3-diaminonapthalene (DAN). Among the examined products, the highest selenium level was found in meat products, including the duck liver (0.747 µg g-1),  whereas the lowest concentration was observed in vegetables, at 0.003 µg g-1. The validity of the method was assessed with the BCR–185R, bovine liver reference material (European Commission Joint Research Centre, Institute for Reference Materials and Measurements – LGC Standards GmbH, Wesel, Germany). The recovery factor ranged from 91% to 95% of the reference value.Depending on one’s age and physiological status, the demand for selenium ranges between 50 and 100 µg but should not exceed 200 µg. Consumption of over 1 mg kg-1 Se (b.w.) may be lethal. The volume of selenium intake is affected mostly by the type and amount of consumed food, and the concentration of Se in food to some extent reflects the content of this element in the environment. The aim of this study was: (1) to evaluate the content of selenium in selected food products offered in the markets of north-western Poland, and (2) to assess to a what extent the selected food products cover the daily selenium demand in humans. The examination of the Se level was performed in meat, sliced meats, dairy products, fish and vegetables. Among the meat products, pork, beef, veal, chicken and pork and chicken liver were examined. Additionally, the meat, liver, stomach, heart and lungs of duck and the meat, heart and liver of wild boar were examined. Fish samples included sprat, mackerel, herring, carp and coalfish. The tested dairy products comprised different types of cheese, yoghurts and cottage cheese. The content of selenium was measured spectrofluorometrically with 2,3-diaminonapthalene (DAN). Among the examined products, the highest selenium level was found in meat products, including the duck liver (0.747 µg g-1), whereas the lowest concentration was observed in vegetables, at 0.003 µg g-1. The validity of the method was assessed with the BCR–185R, bovine liver reference material (European Commission Joint Research Centre, Institute for Reference Materials and Measurements – LGC Standards GmbH, Wesel, Germany). The recovery factor ranged from 91% to 95% of the reference value.  

24.1.2019