Health Risk Connected With the Low Selenium Levels in Foodstuffs of Mongolia

  •  Erden Erdenetsogt    
  •  Nadezhda Golubkina    
  •  Sergei Nadegkin    
  •  Bayardjargal Monhoo    
  •  Jamiyan Batjargal    


The objective of this study was to evaluate health risks connected with the selenium level in foodstuffs of Mongolia. Meat of domestic animals from 17 provinces of Mongolia (n=142), wheat (n=30), garlic, eggs, blood serum samples from the Dornogovi province of Mongolia (n=40) were obtained to determine the selenium level by fluorimetric method. The Se levels were 105-346 (173±42) µg/kg d.w. in meat of domestic animals, 6-34 (18±10) µg/kg in wheat, 68±2 µg/kg in garlic and 13.14±0.54 µg/100 g in eggs. Contrary to areas of marginal Se deficiency (Moscow region) Mongolia was characterized by elevated Se levels in lung of domestic animals compared to liver concentrations of the element. Calculated Se intake with meat by residents of Mongolia varied from 8.7 to 17 µg/person/day. High concentrations of Cd, Pb and Ni in wheat of Selenge, Tuv and Dornod provinces accordingly, Al in Selenge grain and Ni and Pb in spring garlic of Zavkhan province presented additional health risks for the population. The mean serum Se level of the Dornogovi population was 71±5.7 ?g/l, indicating a lower level of glutathione peroxidase activity. The study revealed that the most pronounced Se deficiency in foodstuffs of Mongolia was typical for the Northern and Eastern provinces of the country. Development of effective program of the Se status optimization in Mongolia should become one of the most important health care intervention priority so as to reduce the ecological risk arising from Se deficiency in Mongolia.

This work is licensed under a Creative Commons Attribution 4.0 License.
  • ISSN(Print): 1927-0488
  • ISSN(Online): 1927-0496
  • Started: 2011
  • Frequency: semiannual

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