Vitamin E (α- and γ-Tocopherol) Levels in the Community: Distribution, Clinical and Biochemical Correlates, and Association with Dietary Patterns
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Waniek, Sabina
di Giuseppe, Romina
Esatbeyoglu, Tuba
Plachta-Danielzik, Sandra
Ratjen, Ilka
Jacobs, Gunnar
Nöthlings, Ute
Schlesinger, Sabrina
Rimbach, Gerald
Lieb, Wolfgang
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https://doi.org/10.3390/nu10010003Metadata
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Waniek, S., R. di Giuseppe, T. Esatbeyoglu, S. Plachta-Danielzik, I. Ratjen, G. Jacobs, U. Nöthlings, et al. 2017. “Vitamin E (α- and γ-Tocopherol) Levels in the Community: Distribution, Clinical and Biochemical Correlates, and Association with Dietary Patterns.” Nutrients 10 (1): 3. doi:10.3390/nu10010003. http://dx.doi.org/10.3390/nu10010003.Abstract
Little is known about the distribution and determinants of circulating vitamin E levels in a German population. In this cross-sectional study we assessed the distribution of both α- and γ-tocopherol levels, identified their clinical and biochemical correlates, and assessed their relationships with a priori and a posteriori derived dietary patterns. Plasma α- and γ-tocopherol concentrations were measured using high performance liquid chromatography (HPLC) with fluorescence detection in 641 individuals (mean-age: 61 years; 40.6% women). Correlates of both markers were determined using linear regression with backward selection. Using a validated food-frequency questionnaire (FFQ), an a priori defined vitamin E-rich dietary pattern was constructed, and three a posteriori derived dietary patterns were identified by principal component analysis. Each pattern was related to α- and γ-tocopherol levels using linear regression. Median concentrations of α- and γ-tocopherol were 31.54 μmol/L and 1.35 µmol/L, respectively. 57.6% of participants had α-tocopherol levels >30 µmol/L. Triglycerides, high density lipoprotein (HDL)- and low density lipoprotein (LDL)-cholesterol, and vitamin E supplementation were identified as correlates of vitamin E levels. After excluding supplement users, a dietary pattern rich in meat, bread, fats, potatoes, and sugar/confectionery was inversely related to α-tocopherol levels (β, −0.032, SE = 0.016; p = 0.047). Prospective studies are warranted to evaluate the actual impact of the reported findings in terms of nutrition and health outcomes.Other Sources
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5793231/pdf/Terms of Use
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