TABLE 3.
Major contributors to dietary vitamin E intake1
| Food | All subjects(n = 233) | High group2(n = 33) | Typical group2(n = 200) |
| Vitamin supplements3 | 17.4 ± 0.9 | 56.0 ± 5.9 | 0.0 ± 0.0 |
| Meals4 | 12.2 ± 3.6 | 4.4 ± 0.2 | 13.7 ± 0.1 |
| Snacks5 | 9.8 ± 0.6 | 10.3 ± 1.7 | 10.1 ± 0.1 |
| Nuts6 | 9.7 ± 1.1 | 9.0 ± 1.1 | 10.2 ± 0.3 |
| Cereals and grains7 | 8.9 ± 1.8 | 6.0 ± 0.9 | 11.3 ± 0.2 |
| Oils and butter8 | 8.3 ± 0.9 | 2.6 ± 0.6 | 11.0 ± 0.1 |
| Fruit | 6.8 ± 2.6 | 4.3 ± 0.3 | 8.1 ± 0.3 |
| Vegetables | 6.7 ± 1.4 | 2.5 ± 0.5 | 6.8 ± 0.05 |
| Seeds | 5.1 ± 7.9 | 0.0 ± 0.0 | 7.6 ± 1.0 |
| Meats | 4.2 ± 0.3 | 1.7 ± 0.1 | 6.1 ± 0.05 |
| Desserts9 | 4.1 ± 0.7 | 1.1 ± 0.1 | 5.8 ± 0.1 |
| Eggs10 | 3.8 ± 0.8 | 1.0 ± 0.1 | 5.3 ± 0.1 |
| Breads | 1.2 ± 0.1 | 0.8 ± 0.1 | 1.5 ± 0.02 |
| Dairy11 | 0.9 ± 0.1 | 0.3 ± 0.1 | 1.2 ± 0.01 |
| Drinks12 | 0.9 ± 0.2 | 0.04 ± 0.01 | 1.2 ± 0.02 |
All values are means ± SDs.
Subjects were divided into high or typical grouping based on a plasma α-tocopherol value >33 μmol/L. Those subjects with plasma values >33 μmol/L were placed in the “High” group, and those subjects with plasma values ≤33 μmol/L were placed in the “Typical” group.
Multivitamins and vitamin water.
Soups, Caesar and meat-containing salads, pasta dishes with mixed ingredients (eg, lo mein and chow mein), calzones, sandwiches (eg, fried chicken or Italian sub), meatloaf, etc.
Pizzas, potato chips, fries, popcorn, crackers, and pretzels.
Nuts and peanut butter.
Cold and hot cereals, rice, and wheat germ.
Oils, salad dressings, margarine, and butter.
Cookies, pies, ice cream, brownies, taffy, etc.
Any style of eggs and egg-salad sandwich.
Milk, cheese, and yogurt.
Diet drinks, soy milk, lemonade, cider, coffee, and espresso.