Countering previous studies that suggested excessive intake of vitamin E may be bad for our health, a new research has claimed that there are enough biological safety mechanisms in place to prevent such an occurrence. Even when we consume too much vitamin E, it is impossible to get sick due to it.
“I believe that past studies which have alleged adverse consequences from vitamin E have misinterpreted the data,” said Maret Traber, an internationally recognised expert on this micronutrient and professor in the OSU College of Public Health and Human Sciences. Her study was published recently in the Journal of Lipid Research.
“Taking too much vitamin E is not the real concern,” Traber said. “A more important issue is that more than 90 per cent of people in the US have inadequate levels of vitamin E in their diet.”
Vitamin E is critical for smooth functioning of organs and it prevents clotting of arteries, thus keeping our heart healthy.
“Toxic levels of vitamin E in the body simply do not occur,” Traber said. “Unlike other fat-soluble vitamins such as vitamins A and D, it’s not possible for toxic levels of vitamin E to accumulate in the liver or other tissues.”
Traber advises a daily multivitamin for the full RDA [Recommended Dietary Allowance] of vitamin E along with a nourishing and balanced diet.
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