Effect of short-term consumption of pork supplemented by organic selenium on selenium concentration, antioxidant status, and lipid parameters of consumers

Abstract

The aim of the research was to evaluate the impact of consumption of pork enriched with selenium on selenium concentration, antioxidant status and lipid parameters of consumers. The research involved 59 probands in four experiments from the general population of Slovakia. The probands consumed 200 g of enriched meat with organic selenium from pork fed with selenized yeast three times a week during one month. Probands of exp.1 consumed freshly prepared lunch and probands of exp. 2–4 consumed sterilized meat. During the experiment, three blood collections were carried out. After short-term consumption of enriched pork with selenium, concentration of selenium in the blood serum of probands increased significantly in exp. 1 and 4 (P < 0.05). TAS increased significantly after 28 days in exp. 2, 3 and 4 (P < 0.05 and P < 0.001). The level of T-C and TG significantly decreased in exp. 2 and 4 (P < 0.05). HDL-C levels non-significantly increased (P > 0.05) in exp. 1, 3, and 4. The levels of LDL-C significantly decreased in exp. 2 (P < 0.05). These results demonstrated that pork appears to be a suitable component for increase the selenium intake of consumers.

Keywords:

• Organic selenium
• enriched pork
• selenium status
• health indicators

Disclosure statement

The authors have reported that no competing interests exist.

Informed consent statement

A written informed consent was obtained from all participants involved in the study.

Additional information

Funding

This publication was supported by the Operational program Integrated Infrastructure within the project: Demand – driven research for the sustainable and innovative food, Drive4SIFood 313011V336, cofinanced by the European Regional Development Fund and KEGA 004SPU-4/2019.