Association of vitamin E levels with metabolic syndrome, and MRI-derived body fat volumes and liver fat content

authored by

S. Waniek, R. di Giuseppe, S. Plachta-Danielzik, I. Ratjen, G. Jacobs, M. Koch, J. Borggrefe, M. Both, H.-P. Müller, J. Kassubek, U. Nöthlings, T. Esatbeyoglu, S. Schlesinger, G. Rimbach, W. Lieb

Abstract

We aimed to relate circulating α- and γ-tocopherol levels to a broad spectrum of adiposity-related traits in a cross-sectional Northern German study. Anthropometric measures were obtained, and adipose tissue volumes and liver fat were quantified by magnetic resonance imaging in 641 individuals (mean age 61 years; 40.6% women). Concentrations of α- and γ-tocopherol were measured using high performance liquid chromatography. Multivariable-adjusted linear and logistic regression were used to assess associations of circulating α- and γ-tocopherol/cholesterol ratio levels with visceral (VAT) and subcutaneous adipose tissue (SAT), liver signal intensity (LSI), fatty liver disease (FLD), metabolic syndrome (MetS), and its individual components. The α-tocopherol/cholesterol ratio was positively associated with VAT (β scaled by interquartile range (IQR): 0.036; 95%Confidence Interval (CI): 0.0003; 0.071) and MetS (Odds Ratio (OR): 1.83; 95% CI: 1.21–2.76 for 3rd vs. 1st tertile), and the γ-tocopherol/cholesterol ratio was positively associated with VAT (β scaled by IQR: 0.066; 95% CI: 0.027; 0.104), SAT (β scaled by IQR: 0.048; 95% CI: 0.010; 0.087) and MetS (OR: 1.87; 95% CI: 1.23–2.84 for 3rd vs. 1st tertile). α- and γ-tocopherol levels were positively associated with high triglycerides and low high density lipoprotein cholesterol levels (all P

_trend < 0.05). No association of α- and γ-tocopherol/cholesterol ratio with LSI/FLD was observed. Circulating vitamin E levels displayed strong associations with VAT and MetS. These observations lay the ground for further investigation in longitudinal studies.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

Type

Article

Journal

NUTRIENTS

Volume

ISSN

2072-6643

Publication date

18.10.2017

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, Nutrition and Dietetics

Electronic version(s)

https://doi.org/10.3390/nu9101143 (Access: Open)