Vitamin E Follows Beta Carotene

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

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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