Food Composition—Vitamin E

2004 ◽  
pp. 425-505 ◽  
Author(s):  
Junsoo Lee
Keyword(s):  
Vitamin E ◽  
Food Composition

Vitamin E content of foods: Comparison of results obtained from food composition tables and HPLC analysis

2007 ◽  
Vol 26 (1) ◽  
pp. 145-153 ◽  
Author(s):  
Isabella Sundl ◽  
Michael Murkovic ◽  
Donata Bandoniene ◽  
Brigitte M. Winklhofer-Roob
Keyword(s):  
Vitamin E ◽  
Hplc Analysis ◽  
Food Composition ◽  
Comparison Of Results ◽  
Food Composition Tables

scholarly journals Vitamin E diary dietary intake in premenopausal healthy women and its relationship with the recommended diary dietary intake

2017 ◽  
Vol 1 (2) ◽  
pp. 165
Author(s):  
Luis Manuel Puerto Parejo ◽  
Olga Leal-Hernández ◽  
Ignacio Aliaga ◽  
Raul Roncero-Martin
Keyword(s):  
Vitamin E ◽  
Dietary Intake ◽  
Daily Intake ◽  
Premenopausal Women ◽  
Food Composition ◽  
Dietary Vitamin ◽  
Antioxidant Vitamin ◽  
Vitamin Intake ◽  
Food Composition Tables ◽  
Study Population

Background: The health benefits arising from the antioxidant vitamin E is well recognized and its recommended dietary intake for the general population have been established. However, there is still a need for assessing antioxidant vitamin intake in different population groups. Objective: To assess intake of antioxidant vitamin E and to identify its major sources in the diets of healthy premenopausal women from Extremadura. Material and methods: The study group consisted of 123 premenopausal women from Spanish population. Antioxidant vitamin dietary intake was assessed by individual 7-day records. Data was analyzed using updated “Spanish Food Composition Tables”. Results: The average daily intake of antioxidant vitamin E was: 2.58±0.85 mg/day.  Dietary vitamin E was around 76.54% lower than that recommended. Diets that were deficient in vitamin E were recorded in the 100% of the interviewed premenopausal women from Extremadura. Conclusions: The average intake of antioxidant vitamin E was not found to be in recommended range, no significant differences were observed between the lowest and the highest intake. They were no differences in the consumption of food products recognized as major sources of vitamin E in the study population. It is therefore necessary to increase the consumption of foods that provide a valuable dietary source for this vitamin. 

scholarly journals Comparing Calculated Nutrient Intakes Using Different Food Composition Databases: Results from the European Prospective Investigation into Cancer and Nutrition (EPIC) Cohort

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2906
Author(s):  
Heleen Van Puyvelde ◽  
Aurora Perez-Cornago ◽  
Corinne Casagrande ◽  
Geneviève Nicolas ◽  
Vickà Versele ◽  
...  
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Dietary Intake ◽  
Food Composition ◽  
Dietary Intakes ◽  
Nutrient Intakes ◽  
Food Composition Tables ◽  
Macro And Micronutrients ◽  
Total Fat ◽  
Prospective Investigation

This study aimed to compare calculated nutrient intakes from two different food composition databases using data from the European prospective investigation into cancer and nutrition (EPIC) cohort. Dietary intake data of the EPIC cohort was recently matched to 150 food components from the U.S. nutrient database (USNDB). Twenty-eight of these nutrients were already included in the EPIC nutrient database (ENDB—based upon country specific food composition tables), and used for comparison. Paired sample t-tests, Pearson’s correlations (r), weighted kappa’s (κ) and Bland-Altman plots were used to compare the dietary intake of 28 nutrients estimated by the USNDB and the ENDB for 476,768 participants. Small but significant differences were shown between the USNDB and the ENDB for energy and macronutrient intakes. Moderate to very strong correlations (r = 0.60–1.00) were found for all macro- and micronutrients. A strong agreement (κ > 0.80) was found for energy, water, total fat, carbohydrates, sugar, alcohol, potassium and vitamin C, whereas a weak agreement (κ < 0.60) was found for starch, vitamin D and vitamin E. Dietary intakes estimated via the USNDB compare adequately with those obtained via the ENDB for most macro- and micronutrients, although the agreement was weak for starch, vitamin D and vitamin E. The USNDB will allow exposure assessments for 150 nutrients to investigate associations with disease outcomes within the EPIC cohort.

1120: Citrate and Vitamin E Blunt the SWL-Induced Free Radical Surge in an In-Vitro MDCK Cell Culture Model

2004 ◽  
Vol 171 (4S) ◽  
pp. 295-295
Author(s):  
Fernando C. Delvecchio ◽  
Ricardo M. Brizuela ◽  
Karen J. Byer ◽  
W. Patrick Springhart ◽  
Saeed R. Khan ◽  
...  
Keyword(s):  
Cell Culture ◽  
Free Radical ◽  
Vitamin E ◽  
Mdck Cell ◽  
Cell Culture Model ◽  
Culture Model
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