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A nationwide study of the selenium contents and variability in white bread

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Bread is a major source of dietary selenium (Se) in the United States. As part of a nationwide survey of Se contents in more than 100 foods, 90 composite samples of white bread, representing major brands, were prepared from products purchased in large cities in nine different geographical divisions of the U.S. during 3 calendar years (1986-1988). Thirty-five additional samples (7 production plants X 5 samples each in 1 year) of a single major brand were collected. Limited numbers of bread flour samples provided by the plants were also prepared. Samples were analyzed by two laboratories, each using a modified Se hydride generation procedure. Before the sample analyses began, methods were validated by analyses of National Institute of Standards and Technology (NIST) Standard Reference Material SRM 1549 (Nonfat Milk Powder) and SRM 1567 (Wheat Flour). Accuracy of analytical results was monitored by repeated analyses of NIST SRMs and an USDA in-house control sample. The city means for white bread range from a high of 46 micrograms/100 g in Boston to a low of 17 micrograms/100 g in Los Angeles. The coefficient of variation for the nationwide mean was 49%.
Holden, J.M. , Gebhardt, S. , Davis, C.S. , Lurie, D.G.
Includes references.
Subtropical plant science Sept 1991. v. 4 (3)
Journal Articles, USDA Authors, Peer-Reviewed
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