Selenium (Se) deficiency in humans has been reported particularly in geographical regions characterized by low soil Se concentrations and over-reliance on a narrow range of staple foods produced on these soils, as is the case for subsistence farming households in sub-Saharan Africa. In addition, the food preferences of various social groups, food preparation methods, and changes in eating habits also affect dietary Se intake. Furthermore, agricultural and environmental factors, such as land management practices and climatic conditions, also affect Se concentration in foods through altered availability of soil Se for plant uptake (Ngigi et al. 2019).