Scientists recently attended a workshop hosted by DSM, where the group discussed emerging research as well as approaches to defining appropriate dietary requirements for vitamin E.
The initiative is part of DSM’s ongoing work to highlight the decline in vitamin E intake globally, as it encourages food manufacturers, healthcare professionals and the scientific community to understand the health benefits of the micronutrient.
Topics highlighted included a major study, which found that vitamin E can slow the progression of Alzheimer’s disease, and research to indicate that vitamin E can reduce the risk of cardiovascular events in a group of diabetic patients, in particular those that have a specific genotype.
With 1.4 billion people now affected from obesity, there is also evidence to demonstrate that vitamin E supplementation can limit the negative health implications of fatty liver disease before it becomes a key public health concern on a global scale.
“People should consume at least 15mg alpha-tocopherol daily – whether from multi-vitamins or dietary sources – to meet a level that is associated with decreased risk of mortality and all chronic diseases,” said Dr Maret Traber, principal investigator and professor, Linus Pauling Institute at Oregon State University. “In the US, less than 93% of the population currently achieves sufficient intake. DSM’s latest workshop served to highlight how far we still have to go to improve evaluation markers of vitamin E adequacy, in order to effectively demonstrate the health benefits of vitamin E.”
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