Does selenium accumulation in meat confer a health benefit to the consumer?

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Selenium is an essential nutrient with many potential health benefits for humans, including protection against some cancers, enhancement of neuropsychological function, and maintenance of a healthy immune system. Dietary Se is present in a variety of chemical forms and many of its biological actions depend on the chemical form of Se that is consumed. Meat and meat products, especially beef, are a primary source of dietary Se for humans. However, the Se content of meat may vary depending on the Se content of the soil, the feedstuffs grown on that soil, and whether the animal has been supplemented with Se. As a result, the actual contribution of Se from meat to an individual’s diet may be quite variable. The bioavailability of Se has traditionally been assessed by feeding different forms of Se to Se-deficient animals and measuring the increases in selenoprotein activities (e.g., glutathione peroxidase) and tissue accumulation of Se. When Se bioavailability from meat is assessed using this method, meat is considered a highly bioavailable source. However, when bioavailability is assessed in such a manner it does not address many of the other important health benefits of Se such as cancer protection and improvement of neuropsychological function. Consequently, specific studies must be conducted to determine whether the Se in meat does more than merely increase Se status and whether Se in meat can improve health.