Diet improves serum lipid and vitamin E levels in healthy adults

Purpose: The present study determined the effects of increased dietary intake of Vitamin E (>15g per day) on serum levels of total cholesterol (TC), HDLc, LDLc, VLDLc, total and alpha tocopherol in healthy adults. Methods: Healthy volunteers were randomly assigned to two groups (n=15) – Control ( C ) and Intervention ( I ) and allowed to consume their normal diets for one week. Group C was asked to continue their normal diets for 4 weeks and group I was given vitamin E‐rich foods (muffins made with cottonseed oil, almonds, broccoli, and wheat germ) for 4 weeks. Each week, subjects kept 3‐day diet diaries, which were analyzed for nutrients and energy using the Nutrition Data System for Research program. Blood samples were assayed for vitamin E and lipids at baseline and at the end of the study. Results: At week 1, vitamin E intake was similar in both groups (5.7–6.75 mg/day) wheras at week 5, intake for Group I was significantly higher than that for Group C (31.35 mg/day vs 9.9 mg /day). At the end of week 5, group I had lower levels of TC, LDLc, and VLDLc compared to group C (18% vs 6%, 15% vs. 3%, 10% vs 3% respectively), while levels of HDL‐c, total tocopherol, and alpha tocopherol were elevated (3% vs 10%, 4% vs 12%, 1% vs. 8%). Conclusion: Serum lipid, total and alpha tocopherol levels were significantly improved by the incorporation of these vitamin E rich foods into the diet without affecting energy intake. Supported by a grant from Texas Food & Fibers Commission.