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| home : how we can help : prevention, screening, & diagnostics : answers to cancer : diet & nutrition
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Probably more than any other nutrient, Vitamin E has been the recipient of dramatic claims, such as “it is a powerful antioxidant that may prevent cancer”, “reduces risk of heart attack and death,” “helpful in Alzheimer's disease,” “prevents cataracts,” and “enhances exercise.”
Vitamin E may play a role in these events, but probably not to the extent that has often been reported. Vitamin E is an essential fat-soluble vitamin and is a term that encompasses all tocopherol and tocotrienol derivatives having the biologic activity of alpha-tocopherol. Vitamin E functions primarily as an antioxidant. As an antioxidant it helps protect cell membranes from oxidative damage from free radicals. It is very important in preventing oxidation and peroxidation of polyunsaturated fatty acids in and on the plasma cell membranes. Therefore, when the diet is high in polyunsaturated fatty acids, more dietary vitamin E is needed. This antioxidant activity may play an important role in reducing risk of heart disease, cancer, cataracts and other diseases, but this is much more to learn before its deeds can be conclusively proclaimed.
Findings from a January article in the New England Journal of Medicine failed to show that Vitamin E supplements reduced risk of death from cardiovascular disease in older people already at risk for cardiovascular disease. This is in strong contrast to many previous population studies showing a strong association between a high intake of vitamin E and a reduced risk of heart disease.
Studies looking at the relationship between vitamin E and cancer are also controversial. Recent experimental trials do not support a strong protective role for Vitamin E in reducing cancer risk. Its role may be more important as a nutrient working in combination with other nutrients, antioxidants or phytochemicals in foods. Together these nutrients may protect against cancer. Again this theory supports the importance of eating a diet not only rich in vitamin E foods, but also abundant in fruits and vegetables.
Very good food sources of vitamin E are vegetable oils, margarine, salad dressings, nuts, seeds and wheat germ. Leafy green vegetables, whole grains, avocados, peaches, broccoli, asparagus, and dried prunes also supply some vitamin E. Several studies have shown that the natural form of vitamin E is better absorbed and more available to the body than the synthetic form.
Visit us Friday for a Tabbouleh Recipe that is rich in Vitamin E!
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