SELENIUM CONTENT OF CONVENIENCE AND FAST FOODS IN AYRSHIRE, SCOTLAND

Selenium concentrations were determined via hydride generation atomic absorption spectrometry in more than 100 convenience and fast foods in cluding 34 vegetarian dishes. The foods were purchased mainly in Ayrsh ire, Scotland but some came from other parts of the UK. The results in dicate a considerable amount of selenium in certain mushrooms, spinach , fish, offals and chicken-based products. The selenium content of bee f- and pork-based products was generally somewhat lower. Vegetarians h aving a sufficient intake of mushrooms (in particular button and close d cap mushrooms) and spinach do not seem to be at risk of selenium def iciency provided of course that the selenium in mushrooms, in particul ar, is bioavailable.