Delineation of Dietary Sources

Delineation of dietary sources and possible limitations to its availability worldwide

Because vitamin E is naturally present in plant-based diets and animal products and is often added by manufacturers to vegetable oils and processed foods, intakes are probably adequate to avoid overt deficiency in most situations. Exceptions may be during ecologic disasters and cultural conflicts resulting in food deprivation and famine.

Analysis of the Food and Agriculture Organization of the United Nations country food balance sheets indicates that about half the α-tocopherol in a typical northern European diet such as in the United Kingdom is derived from vegetable oils. Animal fats, vegetables, and meats each contribute about 10 percent to the total per capita supply and fruit, nuts, cereals, and dairy products each contribute about 4 percent. Less than 2 percent is each obtained from eggs, fish and pulses.

There are marked differences in per capita α-tocopherol supply among different countries ranging from approximately 8-10 mg/head/day (e.g., Iceland, Finland, New Zealand, and Japan) to 20–25 mg/head/day (e.g., France, Greece, and Spain). This variation can be ascribed mainly to the type and quantity of dietary oils used in different countries and the proportion of the different homologues in the oils. For example, sunflower seed oil contains approximately 55 mg α-tocopherol/100 g in contrast to soybean oil that contains only 8 mg/100 ml. Consumption of these oils varies markedly among countries. Soybean, a rich source of the less biologically active γ form, is most commonly used in northern European countries whereas sunflower seed oils, which mainly contain the α form, are generally used in southern Europe.

References:

Bellizzi, M.C., Franklin, M.F., Duthie, G.G. & James, W.P.T. 1994. Vitamin E and coronary heart disease: the European paradox. Eur. J. Clin. Nutr., 48: 822-831.

Slover, H.T. 1971 Tocopherols in foods and fats, Lipids, 6: 291-296.