Vitamin E intakes and sources in the United States

Article Abstract:

When polyunsaturated fatty acids (PUFAs) are metabolized by the human body, they form breakdown products that are potentially carcinogenic. It has been suggested that vitamin E helps to prevent formation of these potential carcinogens; if this is the case, then the more PUFAs are consumed, the more vitamin E is needed in the diet. There is also some preliminary evidence that low blood levels of vitamin E are associated with increased risk for certain types of cancer. Maintaining a proper ratio between vitamin E and PUFAs in the diet may therefore be important for reducing the risk of developing some kinds of cancer. To evaluate whether the population of the United States is currently consuming diets with a beneficial ratio, data from the Second National Health and Nutrition Examination Survey (NHANES II) were examined. The data consisted of reports by 11,658 adults of what they ate in a 24-hour period. Assuming that a ratio of vitamin E to PUFAs of at least 0.4 is desirable, 15 percent of the women and 23 percent of the men surveyed had low ratios (meaning that they should consume more vitamin E or less PUFAs). Persons with lower ratios tended to report eating larger amounts of PUFAs; recently Americans have been told to substitute PUFAs for saturated fats in order to lower their risk of heart disease. It is suggested that individuals with low vitamin E intakes eat more fruits and vegetables. The major sources of vitamin E in the American diet are fruits and vegetables, and fats and oils; consuming additional fats and oils would provide extra vitamin E but would also raise the PUFA intake, so the ratio of the two might not improve. (Consumer Summary produced by Reliance Medical Information, Inc.)

Vitamin E, Unsaturated fatty acids, Vitamin E in human nutrition

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Dietary vitamin B-6 intake and food sources in the US population: NHANES II, 1976-1980

Article Abstract:

The physiologically active form of vitamin B-6 is involved in the metabolism of amino acids, nucleic acids, glycogen, porphyrins, and lipids. Consequently, vitamin B-6 has effects on hormone modulation and the function of red blood cells, as well as the immune and nervous systems. Vitamin B-6 may also be involved in the development or treatment of various disorders such as heart disease, asthma, and cancer. Inadequate dietary intake of vitamin B-6 is common in the United States, particularly among elderly persons and pregnant and lactating women. The bioavailability of vitamin B-6, or the amount of the vitamin available for biological processes, varies with the food source of this vitamin. The dietary vitamin B-6 intake and its food sources were assessed in 11,658 adults aged 19 to 74 years. The data were obtained from the Second National Health and Nutrition Examination Survey (NHANES II). The results show that the average daily intake of vitamin B-6 was 1.48 milligrams (mg) for the total population; by sex it was 1.85 mg for males and 1.14 mg for females. Vitamin B-6 intake was less than the 1980 Recommended Dietary Allowance (RDA) in 71 percent of males and 90 percent of females. Animal food sources provided 48 percent of the total vitamin B-6, whereas plant food sources provided 52 percent. Lower intakes of vitamin B-6 were associated with older age, less education and lower income. Some important dietary sources of vitamin B-6 in the population studied included beef steak and roasts, alcoholic beverages, potatoes, ready-to-eat cereals, and milk. (Consumer Summary produced by Reliance Medical Information, Inc.)

Risk factors, Physiological aspects, Pyridoxine, Vitamin B6 deficiency, Pyridoxine deficiency, Vitamin B6 in human nutrition

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Dietary guidelines and the results of food consumption surveys

Article Abstract:

Two reports, The Dietary Guidelines for Americans and the 1989 Diet and Health Report, have recommended that five or more servings of fruits and vegetables should be consumed on a daily basis. These reports emphasize fruits and vegetables rich in antioxidant vitamins such as A, C, E, and the carotenoids (such as beta-carotene, found in dark green and yellow vegetables and fruits). Antioxidant vitamins are important because they protect tissues from damage caused by oxygen radicals (highly reactive atoms with unpaired electrons), which may be carcinogenic. The Second National Health and Nutrition Examination Survey evaluated fruit and vegetable consumption in a random sample of 12,000 adults living in the United States. The study showed that 41 percent of those questioned did not consume any fruit on the day of the survey. Only 25 percent reported eating a fruit or vegetable rich in vitamin A or vitamin C, and only 10 percent reported eating the recommended five servings. It is concluded that fruit and vegetable consumption should be increased; this will provide substantial protection against diseases such as cancer. (Consumer Summary produced by Reliance Medical Information, Inc.)

Evaluation, Vegetables, Diet, Fruit, Fruits (Food), Nutritional requirements

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