Anemia, meaning "without blood," results from a decrease in the number of red blood cells in your circulation, a reduction in the volume of red blood cells in proportion to your blood volume, or a decrease in the hemoglobin content of individual blood cells. Anemia can arise from blood loss, deficient production of red blood cells in your bone marrow or accelerated destruction of red cells in your circulation. Nutritional problems, such as vitamin or mineral deficiencies, often contribute to anemia.
Production
Red blood cells, or RBCs, are continually manufactured in your bone marrow, a process that requires a variety of nutrients, including iron, cobalt, copper, B vitamins and amino acids. Dr. Elson Haas, author of "Staying Healthy with Nutrition," states that a healthy adult produces about 115 million RBCs every minute; there are approximately 20 trillion RBCs in your circulation at any given time. The average RBC survives in your bloodstream for around 120 days before it is broken down and its iron is recycled. Vitamin E may prolong RBC survival.
Vitamin E
Vitamin E is actually a group of similar compounds -- tocopherols and tocotrienols -- with similar biologic properties. All of these compounds act as antioxidants, and one of their most important activities is to stabilize cell membranes. An April 2011 review in "Pakistan Journal of Pharmaceutical Sciences" reports that vitamin E reduces the fragility of RBC membranes and prolongs their survival. This observation has important implications for the treatment or prevention of anemia due to any number of causes.
Deficiency
In developing countries, vitamin E deficiency is usually due to inadequate dietary intake. In wealthier nations, deficiency typically stems from malabsorption syndromes such as pancreatitis, celiac disease or cystic fibrosis. The primary problems in vitamin E deficiency are degeneration of nerve cells and fragility of RBC membranes. Damaged RBCs are quickly culled from your bloodstream, and their iron is transported to your bone marrow for reuse. If the rate of RBC destruction, or "hemolysis," outstrips your marrow's production capacity, you will eventually become anemic.
Considerations
Vitamin E deficiency is unlikely in healthy people in developed countries, due to sufficient dietary intake of this nutrient. The recommended dietary intake for vitamin E varies from 4 mg daily for infants to 19 mg for lactating females. The best food sources of vitamin E are the oily portions of grains, seeds and nuts. Eggs, milk, butter and liver also contain some vitamin E. Excessive doses -- over 1,000 mg daily -- can cause bleeding, especially if you also take warfarin or other blood thinners. Ask your doctor if you should take supplemental vitamin E.
References
- "Staying Healthy with Nutrition: Iron"; Elson M. Haas, M.D.; 2006
- "The Merck Manual of Diagnosis and Therapy: Vitamin E"; Mark H. Beers, M.D., Editor-in-Chief; 2006
- "Pakistan Journal of Pharmaceutical Sciences"; Does Vitamin E Have a Role in the Treatment and Prevention of Anemia?; T. Jilani, M.P. Iqbal; April 2011
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