Vitamin E deficiency does not occur primarily as a result of inadequate dietary intake, because adequate amounts of vitamin E are present in a mixed diet. Vitamin E deficiency usually develops as a result of congenital or acquired disease. In the foreground are diseases with fat malassimilation, as is the case, for example, in sprue, … Vitamin E: Deficiency Symptoms
Risk groups for vitamin E deficiency include individuals with: Long-term unbalanced dietary habits, for example, increased consumption of fish high in unsaturated fatty acids. Resorption disorders as they occur in sprue, short bowel syndrome, cystic fibrosis, chronic pancreatitis, cholestasis. Transport disorders (in A-beta lipoproteinemia). According to the available calculations on the intake of vitamin E, … Vitamin E: Risk Groups
The European food safety authority (EFSA) last evaluated vitamins and minerals for safety in 2006 and set a so-called Tolerable Upper Intake Level (UL) for each micronutrient, provided sufficient data were available. This UL reflects the maximum safe level of a micronutrient that will not cause adverse effects when taken daily from all sources for … Vitamin E: Safety Assessment
In the National Nutrition Survey II (NVS II, 2008), the dietary behavior of the population was investigated for Germany and it was shown how this affects the average daily nutrient intake with macro- and micronutrients (vital substances). The intake recommendations (D-A-CH reference values) of the German Nutrition Society (DGE) are used as the basis for … Vitamin E: Supply Situation
The intake recommendations (D-A-CH reference values) of the German Nutrition Society (DGE) presented below are aimed at healthy people of normal weight. They do not refer to the supply of sick and convalescent people. Individual requirements may therefore be higher than the DGE recommendations (e.g. due to diet, consumption of stimulants, long-term medication, etc.). Furthermore, … Vitamin E: Intake
Antioxidant effect Alpha-tocopherol is found in all biological membranes of animal cells. As a lipid-soluble antioxidant, its major biological function is to prevent the destruction of polyunsaturated fatty acids-omega-3 fatty acids (such as alpha-linolenic acid, EPA, and DHA) and omega-6 fatty acids (such as linoleic acid, gamma-linolenic acid, and arachidonic acid)-in tissues, cells, cell organelles, … Vitamin E: Functions