12th IFDC 2017 Special Issue - Iodine, Selenium and Iron contents in Portuguese key foods as consumed

•The highest contents in the three oligoelements were in fish group.•The lowest contents were in meat (I) and dairy products (Se and Fe).•Larges variations were observed for iodine and selenium contents in national FCDBs.•Iodine accounting for 40% RNI and selenium exceeds 1.5 times RNI.•Iron maximum contribution for RNI was in bovine meat.