Scientific experts in pharmacology, toxicology and nutrition gathered at the University of Southern California (USC) on February 26 for a forum to discuss the benefits and safety of vitamin E.
The group concluded that due to promising results from existing clinical studies, antioxidant supplements are safe and appear to confer a health benefit in certain individuals. Future research in well-defined populations with both clinical and biomarker end-points needs to be undertaken.
During the day-long forum, scientists discussed topics ranging from the effects of vitamin E on neurological disorders and cardiovascular disease to the overall safety of vitamin E supplementation in the general population and the elderly. Lester Packer, Ph.D., adjunct professor of molecular pharmacology and toxicology at the USC School of Pharmacy and Ishwarlal Jialal, M.D., Ph.D., Robert E. Stowell Endowed Chair in Experimental Pathology and director of the Laboratory for Atherosclerosis and Metabolic Research at UC Davis School of Medicine, led this group of nine scientists in panel discussions reviewing clinical research demonstrating the value of vitamin E supplementation to human health.
Vitamin E, a fat-soluble vitamin, acts as an antioxidant to protect cells in the body against the effects of free radicals, which are potentially damaging by-products of cell metabolism. Common food sources of vitamin E include vegetable oils, nuts, green leafy vegetables, and fortified cereals.
Current U.S. Department of Agriculture (USDA) guidelines advise that a person's daily intake of vitamin E should be met primarily through food sources, but that many Americans require supplements to get the nutrients they need. Vitamin E supplement capsules typically contain 400 IU to 800 IU. The Institute of Medicine advises adults can consume up to 1500 IU of vitamin E a day.