Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland.
Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico; Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico.
J Trace Elem Med Biol. 2023 Sep;79:127260. doi: 10.1016/j.jtemb.2023.127260. Epub 2023 Jul 5.
Selenium is an essential element that determines the proper life functions of human and animal organisms. The content of selenium in food varies depending on the region and soil conditions. Therefore, the main source is a properly selected diet. However, in many countries, there are shortages of this element in the soil and local food. Too low an amount of this element in food can lead to many adverse changes in the body. The consequence of this may also be the occurrence of numerous potentially life-threatening diseases. Therefore, it is very important to properly introduce methods that condition the supplementation of the appropriate chemical form of this element, especially in areas with deficient selenium content. This review aims to summarize the published literature on the characterization of different types of selenium-enriched foods. At the same time, legal regulations and prospects for the future related to the production of food enriched with this element are presented. It should be noted that there are limitations and concerns with the production of such food due to the narrow safety range between the necessary and the toxic dose of this element. Therefore, selenium has been treated with special care for a very long time. For this reason, the presented mechanisms of production processes related to increasing the scale of selenium supplementation should be constantly monitored. Appropriate monitoring and development of the technological process for the production of selenium-enriched food is very important. Such food should ensure consumer safety and repeatability of the obtained product. Understanding the mechanisms and possibilities of selenium accumulation by plants and animals is one of the most important directions in the development of modern bromatology and the science of supplementation. This is particularly important in the case of rational nutrition and supplementing the human diet with an essential element such as selenium. Food technology is facing these challenges today.
硒是一种决定人类和动物有机生命功能的必需元素。食物中的硒含量因地区和土壤条件而异。因此，主要来源是适当选择的饮食。然而，在许多国家，土壤和当地食物中都缺乏这种元素。食物中这种元素含量过低会导致身体发生许多不良变化。其后果也可能是发生许多潜在威胁生命的疾病。因此，正确引入能够调节适当化学形式的这种元素补充的方法非常重要，特别是在硒含量不足的地区。本综述旨在总结关于不同类型富硒食品特征描述的已发表文献。同时，还介绍了与生产富含这种元素的食品相关的法律规定和未来前景。应该注意的是，由于这种元素的必需剂量和毒性剂量之间的安全范围很窄，因此生产这种食品存在限制和问题。因此，硒一直受到特别关注。出于这个原因，与增加硒补充规模相关的生产工艺的提出机制应受到持续监测。对富硒食品生产过程的适当监测和开发非常重要。这种食品应确保消费者的安全和获得产品的可重复性。了解植物和动物对硒的积累机制和可能性是现代营养学生物学和补充科学发展的最重要方向之一。在合理营养和补充人类饮食中必不可少的元素硒时，这一点尤为重要。食品技术目前正面临这些挑战。
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