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1992-12-06
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Vitamin E is a fat soluble vitamin not recognized as
an essential nutrient until the 1960s, about 40 years after
its discovery.
Function: Prevents potentially harmful oxidation of
polyunsaturated fatty acids in the body, which would lead
to cell damage; important in protecting red blood cell
membranes from oxidation.
Sources: Nuts; vegetable oils; fortified ready-to-eat
cereals; wheat germ; green leafy vegetables; margarines
made from vegetable oils; shrimp and other seafood
(including clams, salmon and scallops); some fruits, such
as apples, apricots and peaches.
Deficiency: Vitamin E deficiency can cause anemia, as
a result of red blood cell destruction, and nerve damage.
However, deficiency is rare and mainly occurs in premature,
verylow-birth-weight infants and people with fat absorption
disorders, such as cystic fibrosis.
Excess: Some evidence suggests that large intakes may
cause increased levels of blood cholesterol and lipids.
U.S. Recommended Daily Allowances
Infants Children Adults and Pregnant or
(0-12 mo.) (1-3 years) Children 4 Years+ Nursing Women
5IU* 10 IU 30 IU 30 IU
* International units
(The U.S. RDA amounts are sufficient to meet the needs
of practically all healthy people.)