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The absorption of vitamin E is influenced by the amount of fat in a meal and the food matrix

Published online by Cambridge University Press:  09 March 2007

Yvonne M. Jeanes ,
Wendy L. Hall ,
Susan Ellard ,
Elizabeth Lee  and
John K. Lodge
Yvonne M. Jeanes
Affiliation:
Centre for Nutrition and Food Safety, School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK
Wendy L. Hall
Affiliation:
Centre for Nutrition and Food Safety, School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK
Susan Ellard
Affiliation:
Centre for Nutrition and Food Safety, School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK
Elizabeth Lee
Affiliation:
Centre for Nutrition and Food Safety, School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK
John K. Lodge*
Affiliation:
Centre for Nutrition and Food Safety, School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK
*
*Corresponding author: Dr John K. Lodge, fax +44 1483 876 416, email [email protected]
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Abstract

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Vitamin E absorption requires the presence of fat; however, limited information exists on the influence of fat quantity on optimal absorption. In the present study we compared the absorption of stable-isotope-labelled vitamin E following meals of varying fat content and source. In a randomised four-way cross-over study, eight healthy individuals consumed a capsule containing 150 mg 2H-labelled RRR-α-tocopheryl acetate with a test meal of toast with butter (17·5 g fat), cereal with full-fat milk (17·5 g fat), cereal with semi-skimmed milk (2·7 g fat) and water (0 g fat). Blood was taken at 0, 0·5, 1, 1·5, 2, 3, 6 and 9 h following ingestion, chylomicrons were isolated, and 2H-labelled α-tocopherol was analysed in the chylomicron and plasma samples. There was a significant time (P<0·001) and treatment effect (P<0·001) in 2H-labelled α-tocopherol concentration in both chylomicrons and plasma between the test meals. 2H-labelled α-tocopherol concentration was significantly greater with the higher-fat toast and butter meal compared with the low-fat cereal meal or water (P<0·001), and a trend towards greater concentration compared with the high-fat cereal meal (P=0·065). There was significantly greater 2H-labelled α-tocopherol concentration with the high-fat cereal meal compared with the low-fat cereal meal (P<0·05). The 2H-labelled α-tocopherol concentration following either the low-fat cereal meal or water was low. These results demonstrate that both the amount of fat and the food matrix influence vitamin E absorption. These factors should be considered by consumers and for future vitamin E intervention studies.

Keywords

TocopherolFatPlasmaChylomicrons
Type
Short communication
Information
British Journal of Nutrition , Volume 92 , Issue 4 , October 2004 , pp. 575 - 579
Copyright
Copyright © The Nutrition Society 2004

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