Gamma-tocopherol accounts for most vitamin E in American diets.
This is mostly from soybeans, canola, corn, and other vegetable oils and foods.
Several epidemiologic studies have indicated that high dietary intake of vitamin E is associated with high serum concentrations of alpha tocopherol, as well as with lower rates of ischemic heart disease.
However, although the Cambridge Heart Antioxidant Study supported this hypothesis, a subsequent report, the prospective Heart Outcomes Prevention Evaluation Study, did not.
Although vitamin E supplementation is not contraindicated in patients with ischemic heart disease or similar conditions, several trials have failed to find support for vitamin E in populations with high cardiovascular risk and a history of cardiovascular disease, diabetes, and other risk factors.
Vitamin E may block absorption of vitamins A and K. In addition, it decreases LDL-C levels at doses > 400 IU/day.
