Workshop Report

Functional markers of selenium status: UK Food Standards Agency workshop report

Rachel Elsoma1 c1, Peter Sandersona1, John E. Hesketha2, Malcolm J. Jacksona3, Susan J. Fairweather-Taita4, Björn Åkessona5, Jean Handya6 and John R. Arthura7

a1 Food Standards Agency, 125 Kingsway, London WC2B 6NH, UK

a2 Institute of Cell and Molecular Biosciences, University of Newcastle, Newcastle upon Tyne, UK

a3 Department of Medicine, University of Liverpool, Liverpool L69 3GA, UK

a4 Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, UK

a5 Department of Occupational and Environmental Medicine, Institute of Laboratory Medicine, Lund University Hospital, S-221 85 Lund, Sweden

a6 Department of Pathology and Laboratory Medicine, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina, NC 27599, USA

a7 Rowett Research Institute, Bucksburn, Aberdeen AB21 9SB, Scotland, UK

Abstract

The workshop was organised to discuss the validity and limitations of existing functional markers of Se status in human subjects and to identify future research priorities in this area. Studies presented as part of this workshop investigated: the bioavailability of Se from different dietary sources; potential functional markers of Se status; individual variation in response to Se; the effect of marginal Se status on immune function. The workshop highlighted the need to define the relationship between functional markers of Se status and health outcomes.

(Received May 19 2006)

(Accepted May 22 2006)

Correspondence:

c1 *Corresponding author: Ms Rachel Elsom, fax +44 20 7276 8906, email rachel.elsom@foodstandards.gsi.gov.uk

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