Vitamin E Follows Beta Carotene

cookingvitamins and supplements
Written By Judy Doherty, MPS, PCII

Back in 1996, two very well publicized epidemiological studies from well-respected Harvard researchers found a significant correlation between vitamin E intake and a more favorable cardiovascular risk profile.1, 2 This is similar to the favorable reports with higher beta-carotene levels being associated with a decreased risk of some forms of cancer. Unfortunately, when beta-carotene supplements were tested in a prospective trial it was found to increase the risk of cancer and also significantly increase the overall risk of dying.Prospective clinical trials with vitamin E have been a bit more hopeful than beta-carotene. In one well-designed study, vitamin E supplements were associated with a reduced risk of non-fatal heart attacks. However, this same study showed an increase in overall mortality in those taking vitamin E.3 In January, a randomised, placebo controlled clinical trial examined the impact of 400 IU supplement of vitamin E (from natural sources) on the risk of cardiovascular disease in older people (55y+) who were at high risk for CVD. After 4 1/2 years, 16.2% of those taking vitamin E suffered a major cardiovascular event compared to 15.5% of those taking the placebo. Overall mortality was slightly, but not significantly, higher in those taking vitamin E than a placebo.4The results of this study are clearly disappointing to those who would like to believe that taking dietary supplements such as vitamin E is a safe and effective way to reduce deaths from CVD. They can perhaps take solace in the fact that at least those taking the vitamin E did not experience a significant increase in either CVD or overall mortality as was demonstrated for beta-carotene supplements. Nevertheless, this study did show increased deaths from strokes in those taking vitamin E supplements compared to those taking the placebo (209 vs 180). While the higher stroke rate in this study was not quite statistically significant, there is reason to suspect that high doses of vitamin E could increase the risk of hemorrhagic strokes, particularly in those with high blood pressure. This study showed vitamin E supplements were not beneficial for older people at risk for cardiovascular disease.References:1. Rimm EB N Engl J Med 1996;328:1450-62. Stampher MJ N Engl J Med 1996;328:1444-93. Stephens NG Lancet 1996;347:781-64. Yusuf  S N Engl J Med2000; 342:154-60

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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