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British breadmaking wheats are selenium deficient

August 01, 2002

Research just published has revealed selenium (Se) levels in British bread-making wheats ten to fifty fold lower than in their American or Canadian counterparts. Bread made from such wheat will fail to help consumers meet the Se intake levels recommended for human health.

Ironically, reduced pollution may be partly to blame, "A general deficiency of Se in UK soils, and reduced atmospheric deposition from fossil fuel burning are probably the most important contributory factors" explains Professor Steve McGrath of Rothamsted Research.

In 1998, for example, dried grain collected as part of the HGCA (Home-Grown Cereals Authority) cereals quality survey had an average of 0.025ppm Se. Consumption of bread made from such wheat would result in a daily dietary intake of 6.4µg, only 1/10th of recommended levels, whereas consumption of bread made with Canadian wheat translates to a daily intake of 51.2µg, enough to meet the target once average daily consumption of other SE-containing foods is taken into account.

Consumption of food made from low Se, home-grown wheat is likely to be one reason for the 50% reduction in dietary intake of Se by the British population over the last 30 years. Most Se-containing enzymes in animals exert antioxidant activities, and a number of studies have linked low Se intake to cancer.

One obvious way to alleviate the problem would be to use Se-enriched fertilisers, an approach that has been adopted successfully in other low Se countries such as Finland. However, more research is required first "We need to test Se additives under UK conditions, with UK cereal varieties to determine what should be added and when" says Professor McGrath.

IACR Rothamsted