The effect of y-tocopherol (y-T) supplementation on y-t status, antioxidant capacity and nitrosative
- Project start date: 1 January 2005
- Project status: Completed
- Project type: Food safety
- Discipline: Food marketing
- Principal researcher/s: Dr JMW Wallace, University of Ulster
- Collaborator/s: Dr JMW Wallace, University of Ulster
Research objective
Vitamin E is found in vegetable and seed oils, in wheat germ and, in smaller quantities, in meats, fish, fruits and vegetables. Epidemiological studies have shown an inverse correlation between acute coronary events and high intake of dietary vitamin E. Vitamin E may help prevent or delay coronary heart disease by limiting the oxidation of Low-Density Lipoprotein (LDL)-cholesterol. Vitamin E also may help prevent the formation of blood clots, which could lead to a heart attack. However, clinical trials with the main form of Vitamin E have been disappointing. Currently in Ireland, approximately 25% of adults augment their diets with commercially available nutritional supplements.
This study investigated the role of the different forms of vitamin E and their protective effects and examined the appropriateness of supplementation of the diet with vitamin E. The study was carried out with special reference to smokers, as other factors have to be considered in the provision of advice to this subsection of the population.
Research report
Other outputs
Mullee, J. M. W. Wallace, J. J. Strain and A. J. Sinclair, (2009). “A comparison of cardiovascular risk factors in smokers and non-smokers”. Proceedings of the Nutrition Society (2009), 67 (OCE7), E262.
