Vitamin E

          

               Vitamin E is a fat soluble vitamin not recognized as

          an essential nutrient until the 1960s, about 40 years after

          its discovery.

         

               Function: Prevents potentially harmful oxidation of

          polyunsaturated fatty acids in the body, which would lead

          to cell damage; important in protecting red blood cell

          membranes from oxidation.

         

               Sources: Nuts; vegetable oils; fortified ready-to-eat

          cereals; wheat germ; green leafy vegetables; margarines

          made from vegetable oils; shrimp and other seafood

          (including clams, salmon and scallops); some fruits, such

          as apples, apricots and peaches.

          

               Deficiency: Vitamin E deficiency can cause anemia, as

          a result of red blood cell destruction, and nerve damage.

          However, deficiency is rare and mainly occurs in premature,

          verylow-birth-weight infants and people with fat absorption

          disorders, such as cystic fibrosis.

         

               Excess: Some evidence suggests that large intakes may

          cause increased levels of blood cholesterol and lipids.

         

               U.S. Recommended Daily Allowances

         

           Infants      Children     Adults and          Pregnant or

         

           (0-12 mo.)   (1-3 years)  Children 4 Years+   Nursing Women

         

            5IU*        10 IU        30 IU               30 IU

         

                                             * International units

         

               (The U.S. RDA amounts are sufficient to meet the needs

          of practically all healthy people.)