Selenium in Wheat from Farming to Food

Selenium (Se) plays an important role in human health. Approximately 80% of the world's population does not consume enough Se recommended by the World Health Organization. Wheat is an important staple food and Se source for most people in the world. This review summarizes literature about Se from 1936 to 2020 to investigate Se in wheat farming soil, wheat, and its derived foods. Se fortification and the recommended Se level in wheat were also discussed. Results showed that Se contents in wheat farming soil, grain, and its derived foods around the world were 3.8-552 mu g kg(-1) (mean of 220.99 mu g kg(-1)), 0-8270 mu g kg(-1) (mean of 347.30 mu g kg(-1)), and 15-2372 mu g kg(-1) (mean of 211.86 mu g kg(-1)), respectively. Adopting suitable agronomic measures could effectively realize Se fortification in wheat. The contents in grain, flour, and its derived foods could be improved from 93.94 to 1181.92 mu g kg(-1), from 73.06 to 1007.75 mu g kg(-1), and from 86.90 to 587.61 mu g kg(-1) on average after leaf Se fertilizer application in the field. There was a significant positive correlation between the Se content in farming soil and grain, and it was extremely the same between the foliar Se fertilizer concentration rate and the grain Se increased rate. The recommended Se fortification level in cultivation of wheat in China, India, and Spain was 18.53-23.96, 2.65-3.37, and 3.93-9.88 g hm(-2), respectively. Milling processing and food type could greatly affect the Se content of wheat-derived food and should be considered seriously to meet people's Se requirement by wheat.