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)