Scientific journal

56 2017

Journal of Food and Nutrition Research
Summary No. 4 / 2017

Juhás, P. – Mrázová, J. – Bučko, O. – Lehotayová, A. – Lenártová, P. – Chlebo, P.
Influence of consumption of pork enriched by organic selenium on selenium level in blood serum and selected blood lipid parameters in consumers
Journal of Food and Nutrition Research, 56, 2017, No. 4, s. 335–340

Peter Juhas, Department of Animal Husbandry, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. E-mail:, tel.:+421904921714, fax: +421 37 6415494

Received 19 July 2017; 1st revised 22 August 2017; accepted 11 September 2017; published online 20 November 2017

Summary: The aim of this study was to evaluate the effect of selenium-enriched pork consumption on selenium concentration in blood and on the lipid profile in consumers. The experimental group of consumers (n = 10) was served selenized pork in a dose of 3 × 200 g per week during 28 days. The control group of consumers (n = 10) consumed a diet with the same amount of normal pork. The concentration of selenium in blood was analysed before the start of consumption (1st sample), after 14 days (2nd sample) and after 28 days (3rd sample) of the pork consumption. Selenium concentration in experimental group significantly increased in all three samples (1st sample/2nd sample – p = 0.005; 1st sample/3rd sample – p = 0.005, 2nd sample/3rd sample – p = 0.022). Total level of cholesterol in experimental group decreased, difference between the 1st and 3rd sample was significant at p < 0.05. Levels of triglycerides and low-density lipoprotein cholesterol showed a decreasing tendency, levels of high-density lipoproteins cholesterol increased in experimental group, but the differences were not significant.

Keywords: selenium; pork; human; blood serum; lipid

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