Intake:

Average intake of Vitamin E in the typical American diet is made up of:

Vitamin E supplements are best taken with fat containing low fibre meals. Vitamin E supplements have been said to fail but this has been easily explained by the fact that serious supplement takers use the form of alpha tocopheryl succinate or acetate, because the cold water dispersible forms are efficiently absorbed even when taken on an empty stomach or with a low-fat meal where as cheaper versions. Non-cold water dispersible (oil) forms of vitamin E, i.e. cheaper forms, may be poorly absorbed unless taken with several grams of fats or oils. It is likely that people who are taking the supplements will not have enough absorbed fat and therefore will not  absorb vitamin E.

Vitamin E can be lost from food via cooking, preparation and storage. It can be retained by using whole grain flours, storing food in air tight containers and avoiding exposure to light. It is also believed that vitamin E only functions in the presence of other antioxidants, as it requires another antioxidant to recycle itself back in to a ‘free radical scavenger’.

Recommended daily intake: