Vitamin E (α-and γ-tocopherol) levels in the community: Distribution, clinical and biochemical correlates, and association with dietary patterns

authored by: S. Waniek, R. Di Giuseppe, T. Esatbeyoglu, S. Plachta-Danielzik, I. Ratjen, G. Jacobs, U. Nöthlings, M. Koch, S. Schlesinger, G. Rimbach, W. Lieb
Abstract: Little is known about the distribution and determinants of circulating vitamin E levels in a German population. In this cross-sectional study we assessed the distribution of both α- and γ-tocopherol levels, identified their clinical and biochemical correlates, and assessed their relationships with a priori and a posteriori derived dietary patterns. Plasma α- and γ-tocopherol concentrations were measured using high performance liquid chromatography (HPLC) with fluorescence detection in 641 individuals (mean-age: 61 years; 40.6% women). Correlates of both markers were determined using linear regression with backward selection. Using a validated food-frequency questionnaire (FFQ), an a priori defined vitamin E-rich dietary pattern was constructed, and three a posteriori derived dietary patterns were identified by principal component analysis. Each pattern was related to α- and γ-tocopherol levels using linear regression. Median concentrations of α- and γ-tocopherol were 31.54 μmol/L and 1.35 µmol/L, respectively. 57.6% of participants had α-tocopherol levels >30 µmol/L. Triglycerides, high density lipoprotein (HDL)- and low density lipoprotein (LDL)-cholesterol, and vitamin E supplementation were identified as correlates of vitamin E levels. After excluding supplement users, a dietary pattern rich in meat, bread, fats, potatoes, and sugar/confectionery was inversely related to α-tocopherol levels (β, -0.032, SE = 0.016; p = 0.047). Prospective studies are warranted to evaluate the actual impact of the reported findings in terms of nutrition and health outcomes.
Organisation(s): Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development
Type: Article
Journal: NUTRIENTS
Volume: 10
ISSN: 2072-6643
Publication date: 21.12.2017
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Food Science, Nutrition and Dietetics
Electronic version(s): https://doi.org/10.3390/nu10010003 (Access: Open)