[Cereal products as a source of selenium in Polish food rations].

The aim of the study was to update the data concerning the level of selenium in cereal products and to determine its uptake with daily food rations and percentage of cereal products in the 24-hour pool of selenium ingested. Selenium was determined fluorometrically after the reaction of Se (IV) with 2.3-diaminonaphthalene and extraction of naphtho-[2.3-d]-2-seleno-1.3-diazole to cyclohexane. Compared to the results found several years ago, the selenium levels observed in cereals, flour and bakery products were significantly lower. The mean levels of selenium in the above-mentioned products ranged from 22.9 micrograms/kg to 53.0 micrograms/kg and were markedly lower compared with pasta which reach to level 528 micrograms/kg, especially when pasta was made from semoline or contained eggs. The average daily intake of selenium with reconstructed rations was 37.9 micrograms while with home made rations 60.4 micrograms. The values calculated on the basis of the data collected in the 80-ties were significantly stray to analytical results, and those based on our findings was comparable. The percentage of the most important products in the daily selenium pool changed significantly after taking into account these new results because according to the data from 80-ties, the major sources of selenium in home and reconstructed rations were cereal products which share to 48%. According to the new results the main source of selenium in daily rations were meat one its products about 26% and cereal products somewhat less than 20%.