Selenium in Foods Produced and Consumed in Greece |
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| Authors: | MICHAEL S BRATAKOS THEODORE F ZAFIROPOULOS PANAYIOTIS A SISKOS PANAYIOTIS V IOANNOU |
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| Affiliation: | Authors Bratakos, Zafiropoulos, and loannou are with the Dept. of Chemistry, Univ. of Patras, Patras, Greece. Author Siskos is with the Dept. of Chemistry, Univ. of Athens, Athens, Greece. |
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| Abstract: | The total selenium within a wide variety (315 food items) of Greek foods was determined fluorimetrically. Rich selenium sources were the proteinaceous foods such as fish, meat, bread, and spaghetti. Butter, oils, vegetables, and fruits were poor sources. The selenium content of Greek foods was lower than that of many other countries and resembled more closely that of British foods. From available food consumption data and values in this study, it was estimated that the daily selenium intake of Greeks was 110 μg. |
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