Medical Benefits Of Vitamin E

Vitamin E is a fat-soluble vitamin which serves as an antioxidant, protecting the body from damage caused by oxygen and other free radicals, including polyunsaturated fats. Many claims have been made about the medical benefits of vitamin E that have not been substantiated by clinical evidence.

Antioxidants

Antioxidants protect the body from damage caused by free radicals. Free radicals are formed continuously within the body as by-products of metabolism, through reactions with drugs, dietary and environmental toxins, and when levels of antioxidants are diminished. Free radicals are believed to contribute to diseases like cancer and inflammation. Antioxidants such as vitamin E neutralize free radicals and it is believed that they may help prevent or delay chronic diseases and aging.

Other Benefits

Many claims have been made about vitamin E's potential. However most research results do not support the use of vitamin E supplements by healthy or mildly impaired individuals to treat cardiovascular disease, prevent cancer, or slow the cognitive decline associated with normal aging. No benefits of supplementation have been established in controlled trials, and there may be adverse effects of taking vitamin E orally, including increased mortality.

Requirements

The Recommended Dietary Allowance, or RDA, for vitamin E is 15 mg for men and women ages 14 and up. This is the average daily level of intake sufficient to meet the nutrient requirements of nearly all healthy people.

Sources

Commonly-cited sources of vitamin E include cereal grains, nuts and vegetable oils. However, since these foods, particularly vegetable oils and nuts, contain large amounts of polyunsaturated fats, they could increase the vitamin E requirement.
Lesser-known but very effective, low-fat, low-calorie sources include leafy green vegetables such as spinach and turnip greens, broccoli and canned tomato products. For example, 1 cup canned tomato paste has over 11 mg vitamin E. One cup of boiled spinach has nearly 7 mg.

Deficiency

Vitamin E deficiency is uncommon except in premature infants. In adults, deficiencies may result from defective fat absorption, as occurs in pancreatic disease and inflammatory bowel disease. Low levels of vitamin E can make red blood cells sensitive to oxidative damage and cause a type of anemia called hemolytic anemia. For healthy individuals, a balanced diet with or without a multivitamin make deficiency highly unlikely.