Potential Selenium Benefits in Braised European Porcino (Boletus edulis)

The foraging of macrofungi from forests for local consumption has not changed throughout human history and across cultures. Carpophores of B. edulis were investigated on the occurrence and association of Se, THg and o-Hg, the effects of culinary braising and compounds intake assessment in the light of exposure and risk assessment procedures used in food and environmental toxicology. The porcine carpophores were collected from a forest surrounded with a rural and agricultural landscape, mainly nearby meadows. Overall, braised and crude (fresh) porcini carpophores at various stages of maturity can be considered to be high in Se. The apparent net “enrichment” with Se in braised porcini compared to the crude product was + 55%. The Selenium Health Benefit Value (HBVSe) calculated for braised porcino at various stages of maturity are relatively high, i.e. ranging from 58 to 75 for data including results for THg and o-Hg, and from 55 to 71 if the potential 5% contribution of HgSe was subtracted. The Selenium HBVs calculated for braised porcino at various stages of maturity for both, THg and o-Hg, were positive, and also the mean molar ratios of Se: THg and Se: o-Hg. These findings underline the benefits of porcini consumption as a sustainable food for local foraging communities. The values of the Hazard Quotient (H) calculated for i-Hg and o-Hg and a daily ingestion of 6.4–28 g of braised porcini are below 1 and 0.1, respectively. At higher levels of consumption, i.e., 100 g, 300–500 g per week, the intakes of i-Hg and o-Hg may nominally reach up to 1.6 and up to 0.038 µg·kg− 1 body weight. These values are below the Tolerable Weekly Intake limits of 4 µg·kg− 1 (i-Hg) and 1.3 µg·kg− 1 b.w. (methylmercury).