the faseb journal - issue 5

Median dietary intake of vitamin E in the U.S. (approximately 8 mg per day) is considerably below the RDA (15 mg per day). Thus, there is a need to determine the feasibility of increasing the intake of the vitamin by the incorporation of appropriate foods into the diet. In the present study, healthy volunteers were allowed to consume their normal diets for one week and were then either given foods that were good sources of vitamin E for four weeks (Intervention Group, n=9) or were asked to continue their normal diets for 4 weeks (Control Group n=9). Foods that were given included muffins made with cottonseed oil, almonds, broccoli, and wheat germ. Each week, subjects kept 3‐day diet diaries, which were analyzed for nutrients and energy using the Nutrition Data System for Research program. For week 1, vitamin E intake was similar for both groups, being between 40—46% of the RDA. For week 5, intake for the Intervention Group was considerably higher than the Control Group (209 vs 66% of the RDA). Thus, dietary vitamin E intake was greatly increased by the incorporation of these foods into the diet without affecting energy intake. Supported by a grant from the Texas Food & Fibers Commission.