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Determination of Selenium in Common and Selenium-Rich Rice from Different Areas in China and Assessment of Their Dietary Intake

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  • Liuquan Zhang

    (National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
    Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
    Institute of Food Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)

  • Yanbin Guo

    (College of Resources and Environmental Sciences, China Agricultural University, Beijing 100083, China)

  • Kehong Liang

    (Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China)

  • Zhongqiu Hu

    (Laboratory of Quality and Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Northwest A and F University, Yangling 712100, China)

  • Xiangdong Sun

    (Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Quality and Safety, Heilongjiang Academy of Agriculture Science, Harbin 150086, China)

  • Yong Fang

    (College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China)

  • Xiaohong Mei

    (Laboratory of Quality and Safety Risk Assessment for Agro-Products Storage and Preservation, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

  • Hongqing Yin

    (Academy of Agricultural Sciences, Enshi Tujia and Miao Autonomous Prefecture, Enshi 445000, China)

  • Xianjin Liu

    (Institute of Food Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)

  • Baiyi Lu

    (National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
    Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China)

Abstract

In this study, 41 common rice varieties and 211 selenium-rich rice varieties from ten representative areas in China were collected in 2017–2019. The selenium contents of rice were analyzed with optimized inductively coupled plasma mass spectrometry (ICP-MS). Selenium concentrations of common rice and selenium-rich rice ranges were 0.81–7.26 and 0.76–180.73 µg/100 g, respectively. The selenium contents in selenium-rich rice from different areas were significantly different ( p < 0.001) while those in common rice from different areas were not. The selenium-rich rice in Harbin and Keshan showed the lowest selenium level and those from selenium-rich areas (Enshi and Ankang) were highest. Based on the estimation of the risk assessment software @risk7.0 (Palisade Corporation, New York, NY, USA), the consumption of selenium-rich rice can effectively increase dietary selenium intake for the population. However, the risk index of P95 (Percentile 95) selenium exposure at the tolerable upper intake level for children at 2–14 years old exceeded 100%, with potential risk currently. Therefore, the consumption of selenium-rich rice should be properly monitored for young children and adolescents.

Suggested Citation

  • Liuquan Zhang & Yanbin Guo & Kehong Liang & Zhongqiu Hu & Xiangdong Sun & Yong Fang & Xiaohong Mei & Hongqing Yin & Xianjin Liu & Baiyi Lu, 2020. "Determination of Selenium in Common and Selenium-Rich Rice from Different Areas in China and Assessment of Their Dietary Intake," IJERPH, MDPI, vol. 17(12), pages 1-15, June.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:12:p:4596-:d:376687
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    References listed on IDEAS

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    1. Ting-Shuo Huang & Yu-Chiau Shyu & Huang-Yang Chen & Li-Mei Lin & Chia-Ying Lo & Shin-Sheng Yuan & Pei-Jer Chen, 2013. "Effect of Parenteral Selenium Supplementation in Critically Ill Patients: A Systematic Review and Meta-Analysis," PLOS ONE, Public Library of Science, vol. 8(1), pages 1-9, January.
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