Is the UK missing out on the health benefits of Vitamin E? This paper argues for the establishment of a Dietary Reference Value (DRV) for vitamin E in the UK, citing mounting evidence on its role as a primary lipophilic antioxidant. It notes that ranges of intake have already been set by other countries and the WHO. The research highlights the importance of vitamin E in combating reactive oxygen species, linking its intake to reduced risk against chronic diseases like cancer. The article draws attention to the increasing scrutiny of vitamin E's dietary intake and its potential benefits. It emphasizes the need to consider the implications of high blood vitamin E levels in disease prevention. The author reviews the evidence and suggests that the UK should align its nutritional guidelines with international standards. Overall, the article suggests that setting a DRV for vitamin E in the UK could be a proactive step towards public health, particularly in reducing the risk of chronic diseases. It calls for immediate action to consider the existing research and incorporate vitamin E into national dietary recommendations.
Published in _Nutrition & Food Science_, this article aligns with the journal's focus on food processing and manufacture. It addresses the nutritional aspects of vitamin E, a topic relevant to the journal's audience. By advocating for a DRV, the paper contributes to the ongoing dialogue about food science and its impact on public health.
| Category | Category Repetition |
|---|---|
| Agriculture: Agriculture (General) | 1 |
| Science: Chemistry | 1 |
| Technology: Chemical technology: Food processing and manufacture | 1 |
| Agriculture | 1 |