Hostname: page-component-745bb68f8f-grxwn Total loading time: 0 Render date: 2025-02-03T11:08:03.559Z Has data issue: false hasContentIssue false
  • English
  • Français

The content of vitamin E in British diets

Published online by Cambridge University Press:  09 March 2007

C. L. Smith ,
J. Kelleher ,
M. S. Losowsky  and
Nora Morrish
C. L. Smith
Affiliation:
University Department of Medicine, The General Infirmary and University Department of Medicine, St James's Hospital, Leeds
J. Kelleher
Affiliation:
University Department of Medicine, The General Infirmary and University Department of Medicine, St James's Hospital, Leeds
M. S. Losowsky
Affiliation:
University Department of Medicine, The General Infirmary and University Department of Medicine, St James's Hospital, Leeds
Nora Morrish
Affiliation:
University Department of Medicine, The General Infirmary and University Department of Medicine, St James's Hospital, Leeds
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Analysis of whole daily diets of normal subjects and of diets prepared in hospital to resemble the home diets of ambulant hospital patients showed that the majority of diets in Britain have a vitamin E content less than the lowest recommended intake of 5 mg/d, despite being generally satisfactory in calorie, protein and fat contents.

2. Comparison of measured intake of vitamin E with the intake calculated from food tables showed that the use of such tables may be unreliable.

3. Analyses of selected representative foods and of duplicate whole diets showed that the variations between measured vitamin E content of diets and those calculated from tables may be largely due to the great variability of tocopherol concentration in apparently similar samples of food.

Type
Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 26 , Issue 1 , July 1971 , pp. 89 - 96
Copyright
Copyright © The Nutrition Society 1971

References

REFERENCES

Bieri, J. G. (1969). In Lipid Chromatographic Analysis Vol. 2, p. 459 [Marinetti, G. V., editor]. New York: M. Dekker Inc.Google Scholar
Bieri, J. G. & Prival, E. L. (1965). Proc. Soc. exp. Biol. Med. 120, 554.CrossRefGoogle Scholar
Bunyan, J., McHale, D., Green, J. & Marcinkiewicz, S. (1961). Br. J. Nutr. 15, 253.CrossRefGoogle Scholar
Davidson, L. S. P. & Passmore, R. (1966). Human Nutrition and Dietetics 3rd ed., pp. 27, 29, 83, 86, 111, 112. Edinburgh and London: Livingstone.Google Scholar
Desai, I. D. (1968). Can. J. Physiol. Pharmac. 46, 819.CrossRefGoogle Scholar
Deutsche Gesellschaft für Ernährung (1965). Die wunscherwerte Hohe der Nahrungszufuhr. Nachdruck der 2. uberarbeiten Ausgabe von 1962. Frankfurt-am-Main: Umschau Verlag.Google Scholar
Dicks, M. H. (1965). Bull. Wyo. agric. Exp. Stn no. 435.Google Scholar
Dinning, J. S. & Day, P. L. (1957). J. exp. Med. 105, 395.CrossRefGoogle Scholar
Eidgenössisches Department des Innern (1957). Verfügung des Eidg. Department des Innern über Zusatz und Anpreisung von Vitamin bei Lebensmitteln vom 7. Marz 1957. Bern: Eidgenössisches Department des Innern.Google Scholar
Emmerie, A. & Engel, C. (1938). Recl Trav. chim. Pays-Bas 57, 1351.CrossRefGoogle Scholar
Evans, H. M. & Bishop, K. S. (1923). J. metab. Res. 3, 201.Google Scholar
Gordon, H. H., Nitowsky, H. M., Tildon, S. T. & Levin, S. (1958). Pediatrics, Springfield 21, 673.CrossRefGoogle Scholar
Harris, P. L. & Embree, N. D. (1963) Am. J. clin. Nutr. 13, 385.CrossRefGoogle Scholar
Harris, P. L., Hardenbrook, E. G., Dean, F. P., Cusack, E. R. & Jensen, J. L. (1961). Proc. Soc. exp. Biol. Med. 107, 381.CrossRefGoogle Scholar
Hassan, H., Hashim, S. A., Van Itallie, T. B. & Sebrell, W. H. (1966). Am. J. clin. Nutr. 19, 147.CrossRefGoogle Scholar
Herting, D. C. & Drury, E.-J. E. (1965). Fedn Proc. Fedn Am. Socs exp. Biol. 24, 720.Google Scholar
Horwitt, M. K. (1960). Am. J. clin. Nutr. 8, 451.CrossRefGoogle Scholar
Horwitt, M. K. (1962). Vitams Horm. 20, 541.CrossRefGoogle Scholar
Horwitt, M. K., Century, B. & Zeman, A. A. (1963). Am. J. clin. Nutr. 12, 99.CrossRefGoogle Scholar
Horwitt, M. K., Harvey, C. C., Century, B. & Witting, L. A. (1961). J. Am. diet. Ass. 38, 231.CrossRefGoogle Scholar
Horwitt, M. K., Harvey, C. C., Duncan, G. D. & Wilson, W. C. (1956–1957). Am. J. clin. Nutr. 4, 308.CrossRefGoogle Scholar
Ikehata, H., Tanaka, H. & Kamishima, C. (1968). Vitamins, Kyoto 38, 253.Google Scholar
Leonard, P. J., Losowsky, M. S. & Pulvertaft, C. N. (1966). Gut 7, 578.CrossRefGoogle Scholar
Losowsky, M. S. & Leonard, P. J. (1967). Br. J. Haemat. 13, 806.Google Scholar
Losowsky, M. S., Leonard, P. J., Kelleher, J. & Pulvertaft, C. N. (1967). Am. J. clin. Nutr. 20, 366.Google Scholar
McCance, R. A. & Widdowson, E. M. (1967). Spec. Rep. Ser. med. Res. Coun. 2nd impression, no. 297.Google Scholar
Majaj, A. S., Dinning, J. S., Azzam, S. A. & Darby, W. J. (1963). Am. J. clin. Nutr. 12, 374.CrossRefGoogle Scholar
Moore, T. (1962). Proc. Nutr. Soc. 21, 179.CrossRefGoogle Scholar
National Research Council (1964). Publs natn. Res. Coun., Wash. no. 1146.Google Scholar
National Research Council (1968). Publs natn. Res. Coun., Wash. no. 1694.Google Scholar
Nitowsky, H. M., Gordon, H. H. & Tildon, J. T. (1956). Johns Hopkins Hosp. Bull. 98, 361.Google Scholar
Oski, F. A. & Barness, L. A. (1967). J. Pediat. 70, 211.CrossRefGoogle Scholar
Oski, F. A. & Barness, L. A. (1968). Am. J. clin. Nutr. 21, 45.CrossRefGoogle Scholar
Pingel, H. & Schulze, R. (1966). Arch. Geflügelz. Kleintierk. 15, 183.Google Scholar
Society for Analytical Chemistry: Analytical Methods Committee (1959). Analyst, Lond. 84, 356.CrossRefGoogle Scholar