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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
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Abstract

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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

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