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Scientific opinion on the tolerable upper intake level for selenium

dc.contributor.authorTurck, Dominique
dc.contributor.authorBohn, Torsten
dc.contributor.authorCastenmiller, Jacqueline
dc.contributor.authorde Henauw, Stefaan
dc.contributor.authorHirsch-Ernst, Karen-Ildico
dc.contributor.authorKnutsen, Helle Katrine
dc.contributor.authorMaciuk, Alexandre
dc.contributor.authorMangelsdorf, Inge
dc.contributor.authorMcArdle, Harry J
dc.contributor.authorPeláez, Carmen
dc.contributor.authorPentieva, Kristina
dc.contributor.authorSiani, Alfonso
dc.contributor.authorThies, Frank
dc.contributor.authorTsabouri, Sophia
dc.contributor.authorVinceti, Marco
dc.contributor.authorAggett, Peter
dc.contributor.authorCrous Bou, Marta
dc.contributor.authorCubadda, Francesco
dc.contributor.authorCiccolallo, Laura
dc.contributor.authorde Sesmaisons Lecarré, Agnès
dc.contributor.authorFabiani, Lucia
dc.contributor.authorTitz, Ariane
dc.contributor.authorNaska, Androniki
dc.contributor.authorEFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA)
dc.date.accessioned2024-03-22T00:01:39Z
dc.date.available2024-03-22T00:01:39Z
dc.date.issued2023-01-20
dc.identifier227046503
dc.identifier6ff87e75-3209-4038-ad98-e13262345c61
dc.identifier36698500
dc.identifier.citationTurck , D , Bohn , T , Castenmiller , J , de Henauw , S , Hirsch-Ernst , K-I , Knutsen , H K , Maciuk , A , Mangelsdorf , I , McArdle , H J , Peláez , C , Pentieva , K , Siani , A , Thies , F , Tsabouri , S , Vinceti , M , Aggett , P , Crous Bou , M , Cubadda , F , Ciccolallo , L , de Sesmaisons Lecarré , A , Fabiani , L , Titz , A , Naska , A & EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) 2023 , ' Scientific opinion on the tolerable upper intake level for selenium ' , EFSA Journal , vol. 21 , no. 1 , e07704 . https://doi.org/10.2903/j.efsa.2023.7704en
dc.identifier.issn1831-4732
dc.identifier.otherPubMedCentral: PMC9854220
dc.identifier.otherORCID: /0000-0002-9275-9713/work/130423983
dc.identifier.urihttp://aura-test.abdn.ac.uk/handle/2164/20242
dc.descriptionAcknowledgements The Panel wishes to thank for their contribution to this output: the WG on Upper Levels: Peter Aggett, Marta Crous Bou, Francesco Cubadda, Harry J McArdle, Androniki Naska, and Marco Vinceti; and EFSA staff members: Ionut Craciun, Constanza de Matteu Monteiro, Rita Ferreira de Sousa, Zsuzsanna Horvath, Irene Muñoz Guajardo, and Angeliki Sofroniou. The Panel also wishes to acknowledge the contribution of Daniele Cappellani (University of Pisa, Italy), Roger Sunde (University of Wisconsin–Madison, USA) and Peter Willatts (University of Dundee, UK) as hearing experts, and all national institutions in European countries that provided consumption data for this scientific output and the authors of published papers on selenium who provided additional information upon request. EFSA may include images or other content for which it does not hold copyright. In such cases, EFSA indicates the copyright holder and users should seek permission to reproduce the content from the original source.en
dc.format.extent194
dc.format.extent17367075
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjecttolerable upper intake levelen
dc.subjectULen
dc.subjectseleniumen
dc.subjectdietary reference valueen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific opinion on the tolerable upper intake level for seleniumen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciences - Cardiovascular Groupen
dc.description.statusPeer revieweden
dc.identifier.doi10.2903/j.efsa.2023.7704
dc.identifier.vol21en
dc.identifier.iss1en


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