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Vitamin E content of foods
Journal of the American Dietetic Association
|December 1, 1979
Summary
This study compiles vitamin E content data for various human foods, including effects of processing and storage. It details vitamin E forms and calculates approximate vitamin activity values for foods.
Area of Science:
- Nutritional Science
- Food Chemistry
Background:
- Vitamin E is crucial for human health.
- Accurate food composition data is essential for dietary assessments.
Purpose of the Study:
- To compile comprehensive tables of vitamin E content in human foods.
- To analyze factors affecting vitamin E levels and activity.
Main Methods:
- Systematic literature review of reliable information.
- Analysis of food processing and storage effects.
- Calculation of biological activity values for vitamin E forms.
Main Results:
- Developed tables for vitamin E content across diverse food categories (animal, plant, fats, baked goods, infant foods, mixed dishes).
- Quantified the impact of heating, storage, refining, and processing on vitamin E.
- Presented the distribution of different vitamin E forms in foods.
Conclusions:
- Established a valuable resource for vitamin E food content and activity.
- Highlights the importance of food processing on nutrient retention.
- Provides a basis for improved dietary intake estimations.