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Selenium Scores Against Senility … Again
3/6/2007
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China study affirms the strong anti-senility potential of selenium from seafood and other sources

by Craig Weatherby


Alzheimer's disease is the most common form of dementia, affecting more than 4.5 million Americans: a number that could reach 16 million by 2050.


The cost of caring for Alzheimer patients in the US now exceeds $100 billion, and the combined Medicare and Medicaid costs for beneficiaries with Alzheimer’s may increase to $184 billion by 2010.


As a consequence, any dietary intervention that could reduce the risk of Alzheimer’s and other forms of senile dementia should be brought to people’s attention.


Selenium is an essential component of some of the body’s key antioxidant enzymes, which are believed to help reduce formation of the brain plaques that characterize Alzheimer’s disease and destroy brain cells.


High selenium intake is also associated with lower risk of arteriosclerosis, and may reduce the risk of cancer.


The richest food sources of selenium are seafood (See “Selenium and seafood”, below; only Brazil nuts contain more selenium per ounce).


Earlier this year we summarized the findings of a nine-year study from France, in which higher blood selenium levels were associated with a substantially reduced risk of developing signs of Alzheimer’s or other forms of dementia (See “‘Seafood Mineral’ Selenium May Reduce Risk of Senility”).


And the recently published results of a study from China seem to support the value of selenium in preventing senility.


Selenium gets more support as anti-Alzheimer’s agent

Researchers from the Indiana University School of Medicine examined 2,000 elderly Chinese peopleaverage age 72, and 54 percent womenmost of who had lived in the same village all their lives (Gao S et al 2007).


The Indiana University team, led by Dr. Sujuan Gao, analyzed the selenium levels of nail samples collected from the villagers, and divided them into five groups, according to selenium content.


They then subjected the participants to a battery of cognitive function tests.


The results showed that the villagers with the highest selenium levels enjoyed the lowest rates of dementia.


The researchers also found that rates of dementia corresponded closely to selenium levels, in a “dose-dependent” manner: a correlation that supports the hypothesis that higher selenium intake yields a reduced risk of dementia, and that low selenium intake raises the risk.


As Dr. Gao’s team wrote, “Lower selenium levels measured in nail samples were significantly associated with lower cognitive scores… Results in this geographically stable cohort support the hypothesis that a lifelong low selenium level is associated with lower cognitive function” (Gao S et al 2007).


Sustained intake seen as essential

While the new findings are encouraging, the Indiana researchers noted that the brain metabolizes selenium slowly, so one would need to sustain an increase in one’s selenium intake for several years in order to exert a substantial senility-prevention impact.


In addition, the areas of the brain that take the longest to mature are the ones that show early signs of Alzheimer's, which suggests that people need to maintain ample selenium intake throughout their lives.


Selenium and seafood

People get most of their dietary selenium from grains grown in selenium-rich soils. While soils in the upper Midwest, Northeast, Florida, and Northwest are selenium-poor, soils throughout most of the US grain beltthe states between the Mississippi and the Rockiesare high in selenium.


But the best common dietary sources of selenium, by far, are ocean fish. The US recommended daily allowance (RDA) for selenium is 55 micrograms (mcg), for men and women aged 19 or older.


As shown in the table below, the seafood species we offer are high in selenium, with a 3.5 ounce serving of each providing from 95 percent (sardines) to 50 percent (scallops) of an adult’s daily needs.


Selenium Content* of Vital Choice 

Seafood (3.5 oz serving, cooked)


Sardines

King Salmon

Halibut

Tuna**

Sablefish

King Crab

Silver Salmon

Sockeye Salmon

Sockeye, canned

Scallops


52.7

46.8

46.8

46.8

46.8

40.0

38.0

37.8

34.3

27.9


*micrograms (mcg) of selenium. US RDA = 55 mcg. Source: USDA nutrient database at http://www.ars.usda.gov/main/site_main.htm?modecode=12354500


**This is the selenium content for Yellow fin, Skipjack and Blue fin tuna in the USDA database, which provides no nutrient data for Albacore tuna. Since its diet is similar to that of other tuna, it probably contains comparable amounts of selenium.


Selenium: seafood’s built-in anti-mercury safeguard

Selenium binds to the methylmercury in seafood and renders it harmless: a fact that may explain why a large study in the Seychelles Islands, where children eat 12 times more fish than their American counterparts, found no developmental deficits associated with mercury intake (See “Mercury-Fighting Mineral in Fish Overlooked”).


Dr. Nicholas Ralston of the University of North Dakota tested various fish and found that the species most commonly consumed by Americansincluding grouper, pollock, tuna, salmon, and flounderall had much more selenium than mercury. For example, albacore tuna has 15 times more selenium than mercury.


This is not to say that the issue is entirely settled, or that pregnant and nursing mother and young children should eat high-mercury species. But it does appear that selenium is a major, overlooked factor in the ongoing debate over mercury and fish, in which more heat than light has been shed.



Sources

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