am j clin nutr 1963 harris 385 92

8/11/2019 Am j Clin Nutr 1963 Harris 385 92

1/8

S T U D I E S w ith pou ltry , ra ts , rabb its and

ca ttle4 have sho w n tha t in creased lev els o f

u nsa tu rated fa t lead to in creased req u ire -

m en ts fo r v itam in E . T h is re latio nsh ip has

recen tly been ex tended to m an b y H o rw itt and

6

W h ile a nu m ber o f to x ic m a te ria ls an d

a dve rse e nviron m en tal con dition s a re kno w n

to affec t the requ irem en ts fo r v itam in E ,7

H orw itt8 has conc lu ded th a t the concen tra-

tion of au to -ox id izab le su bstances in the d iet

is the prim ary facto r .

A co nc lusio n th at po lyun sa tu rated fa tty

ac id is th e princ ipa l de term in an t o f v itam in E

nu tr itu re seem s reason ab le to u s in the ligh t

o f p re sen t kn ow led ge ; th e u se of th is co n-

e lu sion a llow s us to co m pare quan tita tive ly

v itam in E resea rch es o n h um an su b jec ts

an d experim en ta l an im als.

7 .19

9 .55

9 .42

15 .62

1. 6

23

10 .2

10 .0

0 . 115

0

.

22 0

0 96 1

1

56 2

Total

23 .31

5 .33

52 .08

5 .33

1 .74

2 .23

90 .02

1 .6

10 .7

1. 7

9. 3

91 .7

48 .9

0.378

0 57 2

0 89 3

0.496

1 59 7

1

09 2

5 .

02 8

Am er ican Jo urn a l o f G lin ica l N u tr ition

38 5

V ol. 1 3 D ec em b er 1 96 3

P ersp ec tives in N u tr ition

Q u a n tita tiv e C o n sid era tion o f th e E ffect o f

P o ly u n satu ra ted F a tty A c id C o n ten t o f th e

D iet U p o n th e R eq u irem en ts fo r V itam in E

P H I L I P

L.

H A R R IS , P H .D . A ND

N oiu us D .

E M B R E E , P IL D .

I T IS ho ped that P erspec tiv es in N utri tio n w ill rev iew th e litera tu re se lec tive ly , in ter-

p re t it m od era te ly an d presen t a spec trum of ideas tlsa t w ill se rve as a con tinua l

stimulation

to nu tri tion al rese arc h ap plied to m edical prob lem s.

P O L Y U N S A T U R A T E D FA T T Y A C ID A N D V IT A M IN E

IN T H E U N IT E D S T A T E S D IE T

N o w idesp read d efic ien cy of v itam in E

h as been fou nd to ex ist in the U nited S ta tes .

Surveys9 of norm al sub jec ts have show n tha t

C om m u n ication N o. 306 from the L abora to ries of

D is tilla tion Pro duc ts Industr ies, D iv is ion o f E as tm an

K o d a k C om p a n y, R o ch e ste r, N ew Y o rk . D r.

Harris

is now D irecto r of the D iv ision of N utrition , F ood an d

D ru g A d m in istration , D ep ar tm en t of H e alth , E d u ca-

tion and W elfa re , Wash in gton D . C .

T A B L E I

F at and d-a-T ocophero l in V arious Foo d G rou ps

A vailab le fo r C on sum p tion in th e U n ited S ta tes in 1 96 0

d-a-Tocopliero l t

Fat*

(g in . /d ay) C onten tA m ou nt

(mg./100

g in . fa t) (m g/day)

V isib le fa ts

Butter

Lard

Margar ine

Shor ten ing

O ther fa ts an d

oils

O ther food fats

D ai ry p ro du ct s. .

Eggs

M eats, e tc

Beans, peas,

nuts,

et c

F ru its and vege-

tab les

G ra in p ro du ct s. .

T o t a l

14. 1 4 50. ) 7 .063

55 .92 9 .921

T o ta ls 145 .94 ...

14 .949

F rom T able 4 , N a tiona l F ood S itua tio n , No . 96 . {176}

t Fr om Harr is, et al.

11

M ac y et. a l.

:12

an d A gricu l-

tu re H andbo ok N o . 62 .13


2/8

T AB L E I I

Fatty A c ids in Major Fo od Groups, U . S .

pe r

Capita Consumption, 196 0*

gm/day

Saturated

.

Ole ic

. .

Lsnoleic

Other

PUFA

Total

PUFA

V isible fat

Butter

Lard

Margarine

Shortening

Other fats and oils

Totals

7.19

9.55

9 .42

15 62

14.14

3.96

3.63

2 .45

6 72

2.54

2.37

4.39

5 .37

6 . 41

3.53

0.216

0.955

0 .848

1 . 71 9

7.351

0.216

0.096

0 .377

0 15 6

0.283

0.432

1.051

1 .225

1 . 87 5

7.634

55.92 19. 30 22.07 11.089 1.128 12.217

Inv isible fat

Dairyproducts

Eggs

M eats, et c

B eans, p eas, nuts

Fruits and v eg etable s

Grain produc ts

Totals

23.31

5 .33

52 08

5.33

1 74

3 5

)t

2 .23

12.82

1 .71

19 . 96

1 . 54

. . .

0 .33

7.69

2 .35

22 . 55

2. 13

. .

0 .66

0.699

0 .373

3 . 71 7

1 . 24 9

. . .

0 .926

0.699

0 .533

3 . 00 2

0.067

. . .

0 .060

1.398

0 .906

6 . 71 9

1.316

0 . 60 9

0 .986

90.02

36.36 35.38 6.964 4.361 11.9 34

Total v isible and inv isible

fats 145.94 55.66

57.45 18.053 5.489 24.15 1

The amount o f fat supplied by each food group is from Table 4 , N ational Food S ituation N o . 96 .

{176}

The fatty acid

compo sition of indiv idual fo ods is from Fatty A cids in Food Fats . Home Econom ics Re search Report N o.

714

Food econom ist E. Cofer o f U SDA gave v aluable ass is tance and information reg arding fat supplied by indiv idual

foods

com p r isin g t h e fo od gr ou p s in t h e in v isib le fa t c a t eg or y .

t

S ince fatty acid compos itio n of indiv idual fruits and vegetables is not av ailable , an arbitrary content of 3 5 per-

cen t w a s a ss ign ed t o p olyu n sa t u r a t ed fa t t y a cid in t h e fa t for t h is fo od g r ou p . T h is p er cen t a ge is t h e a ve r a ge of a ll

thirty - four values g iven for edible plant products listed in Fatty A c ids in Fo od Fats. Home Econom ics Research

R ep or t No. 714

386 Harris and Embree

93 to 96 per cent of them have serum to cophero l

co ncentrations above the de fic iency lev e l o f

0 .5 mg . per 100 ml. Thus for the purpo ses

of this article , the av erage daily diet can be

taken as hav ing g enerally supplied suffic ient

v itam in E for the supply o f po ly unsaturated

fatty ac id.

The d-a-to cophero l content o f the 1960

die t in the U nited S tates is show n by major

c lasses o f foods in Table i ; the fo od available

to the average consumer contained 14 .9 mg.

of d-a-tocophero l per day . W e be liev e that

this is a useful guide to the v itamin E content

of the U nited S tates die t ; dev iations on the

one hand from ignoring the s light contribution

of the non-a-tocophero ls are partly co rn-

pens ated on the o ther hand by lo sses o f

tocophero l during cooking or by lo sses in

absorption.

The fatty acid analy s is o f the 1960 die t in

the U nited S tates is presented in Table ii:

the fo od available daily to the average con-

s umer contains 24 .2 gm. of po lyunsaturated

fatty ac id. Lino le ic ac id, 18 gm . daily , is

the major source of po lyunsaturated fatty

acids.

To aid the comparison of various die ts

w ith respec t to milligrams o f d-a-to cophero l

E) and gram s o f po lyunsaturated fatty ac id

PUFA ), w e shall us e the ratio E : PU FA .

The data jus t presented show that the U nited

S tates die t had a value of E : PU FA of 14 .9 :

24 .2 , or 0 .616 . The v alue o f 0 .6 w ill be used

hereafter as a re ference ratio for an adequate

supply of v itam in E.

C O NTR O L L ED E XP E R IM ENT S IN M AN

In Figure 1 are plo tted the data from

experiments des igned by Horw itt6 to produce

vitamin E deficiency in man. A t the start


3/8

2 3 J

5 E 3 0 L

i...., o f re l a tiv e

l e a n n e s s o

{ 1 4 9 } 0 0 3 0 C 0

B D 6 O C O

L o w - F a t

D i e t

H igh-Fa t

D i e t

D ie ta ry

Ingred ien ts

In v is ib le fat ( in da ily

die tary com po-

nen ts o f m eat ,

ve ge ta b le s

an d

fru its, b re ad and

cereals milk etc.

V isib le fat

L ard (v itam in E -

low )

C o rn oil (v itam in E -

low )

Fa t

(gm./

day)

:30 .0

30 .0

P U F A

(gm./

day)

3 . 96 t

3 .14 t

60 .0 7 .10

C a lcu lated fro m H o rw itt.6

t

V alu e fo r po lyun satura ted fatty acid con ten t of

inv isib le fat o b ta ine d fro m 19 60 va lues fo r per ca p ita

con sum ption in the U nited S tate s (T ab le II, th is re port).

M ean d aily in v isib le fa t = 90 .02 gm ., of w hic h 11 .9

gm . ( 1 3 .2 per cen t) is p o lyunsa tu ra ted

fa tty a cid ;

the re fo re the approx im ate po lyun sa tu ra ted fa tty ac id

supp lied by 30 gm . inv is ib le fa t is 3 .96 gm .

V a lue fo r p o ly un satu rated a cid con ten t of lard : 3 0

g m . la rd con ta ins 95 per cen t to ta l fa tty acids , o r 2 8 .5

g in ., o f w h ic h 1 1 per c en t , o r 3 .14 gm ., a r e p o lv u n -

sa tu ra ted fa tty ac ids.

V alue for p o ly unsatu rate d fatty a cid co nte n t of

corn o il : 6 0 g in . co rn o il con ta ins 95 per cen t to ta l fatty

ac ids, o r 57 .0 gm ., o f w hich 55 per cen t, o r 31 .35 gm .,

are po lyun sa tu ra ted fa tty ac ids.

E ffec t o f D ie ta ry F atty A c ids U pon V itam in E R equ irem en ts

3 S7

P U F A in d ie t, da y

F I G . 1 . C om p ar iso n o f t o t a l

U .S . d iet, 1 96 0 , w ith E lg in

ex perim en tal d ie ts fo r ra tio o f E (m illig ram d-a-toco-

phero l) to P U F A (gram p olyunsa tu ra ted fa tty ac id s).

o f th is stud y , in w hich m a le adu lts in the

E lg in S ta te H osp ita l w ere to be m ild ly dep le ted

o f v itam in E , th e da ily d iet su pp lied 7 . 1 g m .

of po lyunsa tu ra ted fa tty ac id (T ab le iii .

S in ce the d ie t w as fo und to con ta in ab ou t 3 .0

m g. d -a -tocophero l,6 t the E : P U F A ra tio w as

04 . (T h is d ie t, w ith its ra tio w ell be low the

reference

adequate v alue , appears in F igure

1 as p o in t B D 3O L .)

D ep le tion d ev elo ped , b u t it p roceeded slow ly .

A fte r the sub jec ts had been on th e d ie t fo r

abou t tw o y ea rs , H orw itt inc rea sed the

p o lyunsa tu ra ted fa tty acid in tak e by rep lac ing

the 30 gm . of lard (low in v itam in E , re lative ly

lo w in po lyun sa tu ra ted fa tty acid con ten t)

w ith 30 gm . o f trea ted co rn o il (lo w in v itam in

E , re la tive ly h igh in po lyu nsa tu ra ted fa tty

ac id con ten t). T h is a lte red d iet (w ith a

ra tio o f 1 ). 1 5 , sho w n in F igure 1 as po in t

B D 3O C O ) is still fa r the r from the a rea rel-

a tive ly r ich in v itam in E . T he sub jec ts

sh ow ed a fu rthe r dec rease in p la sm a to co phe ro l

leve ls du rin g the ten m on th s on th is d iet.

A no the r change in d ie t, an inc rea se in the

qu an tity o f co rn o il fro m 30 to G o gm . da ily ,

resu lted in fu rthe r dep le tion (p red ic tab le b y

the p osition o f its ra tio , 0 .08 , p o in t B D 6O C O

in F ig ure 1 ).

In the sam e m anne r w e can eva lua te re su lts

ob ta ined in the E lg in exp er im en t w ith a gro up

receiv ing the basa l d ie ts p lu s a d aily su pp le -

m en t o f d -a -to co phe ry l ace ta te . A t th e be -

I L g in n ing of th e s tu dy , the d ie t con ta in ed 7 .1

g m . o f po lyun sa tu ra ted fa tty acid and 16 .6

m g . o f d -a -tocop hero l (3 .1 ) m g . in the d ie t

and , as supp lem en t, i3 . ing -v ia 15 m g.

d -a -tocoph ery l ace ta te) . F igure 1 sh ow s th e

E :PU F A ra tio , 16 .6 :7 .1 , o r 2 .3 , as po in t

1 5E 30L , w ell ins id e th e area of re la tive rich -

ness. T he sub jec ts in th is g roup had n orm al

p lasm a to cophero l leve ls and n o ev idence of

red ce ll hem o lysis . T h ese leve ls rem a ined

no rm al ev en w hen corn o il rep laced la rd in th e

d ie t; the n ew d ie t w ith a ra tio o f 0 .8 (po in t

15 E 30C 0 in F igure 1 ) w as in the area of

adequ acy . U pon increas ing corn o il inges-

tion to

6 (1 gm .

,

the sub jec ts b eg an to sho w

sig ns o f de fic iency -low ered p lasm a tocop he ro l

leve ls an d red ce ll hem o lysis . (In F igu re 1 ,

T LE III

P U F A C o nten t

o f L ow -F at

an d

H igh -F a t E x per im e nta l

H u m an D ie ts*

Fat IU FA

(gm ./ (g tn ./

(la y) day )

30 .0

3 .96 t

6 0 .0 31 .35

90 .0

35 .31


4/8

T AB L E IV

V itamin E N utriture for Sev eral Human D ie ts and E : PUFA , the Ratio of Quantity o f d-a-Tocophero l mg. ) to

Po lyunsaturated Fatty A c id gm

Die t*

E)

d-a-Tocopherol

in B asal plus

Supplementt

mg .)

PUFA in Inv is ible

plus V isible Fat

gm. )

E : PUFA I Response in terms of

V itamin E N utriturc

Horw itt 15E30L

Horw itt 60E60C0

Horw itt 3 0E60C0

Horw itt 15E3OCO

U . S A verag e diet

Horw itt 15EGOCO

Horw itt BD 3OL

Horw itt BD 3OCO

Horw itt B D6OCO

3 .0 + 1 3 .6

3 .0 + 54 .6

3 .0 + 2 7 .3

3 .0 + 13 .6

14 .9

3 .0 + 13 .6

3 . 0

3. 0

3. 0

4 .0 + 3 .1

4 .0 + 31 .3

4 .0 + 31 .3

4 .0 + 15 6

11 .9 + 12 .2

4 .0 + 31 .3

4 . 0 + 3 1

4 .0 + 15 .6

4 .0 + 31 .3

2. 3

1. 6

0. 9

0. 8

0. 6

0. 5

0

.

4

0 .15

0 .08

Adequate

Adequate

Adequate

Adequate

...

Inadequate

Inadequate

Inadequate

Inadequate

D etails g iv en in text.

t

The supplements w ere 1 5 , 3 0 and 60 mg. doses of d-a-to cophery l ac etate;

0 .91 to g ive the s to ichiometric values for d-a-tocophero l.

these doses hav e been multiplied by

38

Harris and Embree

the E: PU FA ratio o f the changed die t, 16 .6 :

35 .3

0 .5 , is shown by po int 15E60C0 .)

When Horw itt found that the 13 .6 mg .

o f the v itam in E supplement w as no t adequate

after the corn o il component o f the die t w as

increased, he increas ed the daily supplement

to 27 .3 mg. 3 ) mg . of d-a-tocophery l acetate ).

With this amount, plasma tocophero l lev e ls

re turned to normal and red blo od cell hemoly s is

w as prev ented. In Figure 1

this to co phe ro l-

supplemented die t is 30E60C0 and represents

an E : PU FA ratio o f 3 0 .3 : 35 .3 0.9-within

the re lativ ely rich area.) How ever, thes e

subjec ts did not appear to have , nor w ere they

able to build up, any reserv es of v itamin E,

s ince red blo od ce ll hemoly s is deve loped soon

w ithin a w eek) after supplementation ceased.

In another experim ent, daily supplementation

w ith 60 mg . d-a-tocophery l ace tate to sub-

jec ts w ith pro longed depletion caused the

red blood ce ll hemolys is values to re turn to

normal w ithin three days . Horw itt conc luded,

there fo re , that 60 mg. or more of a-tocophero l

per day are apparently suffic ient at this leve l

o f lino leate inges tion. The adequacy of this

dose is also sugg es ted by its high E : PU FA

ratio 57 .6 : 3 5 .3 1 .6 , po int 6 0E60C0 in

Figure

1 ). D etails o f these calculations are

s how n in Table Iv .

A lthough Horw itts experim ents w ere not

designed to de term ine the exac t quantitativ e

re lationship betw een an adequate amount

o f d-a-tocophero l and the amount o f po ly -

unsaturated fatty ac id ingested, the data

plo tted on Fig ure 1 show that the m inimum

symptom-free ratio o f d-a-tocophero l to po ly -

unsaturated fatty ac id is be tw een 1 .5 and

0 .8 fo r the experim ental c onditions

he us ed.

For subsequent discussion and evaluation o f

die ts, w e shall use 1 .6 as the critical ratio ,

bearing in m ind that, s ince it is the ratio for

the to tal averag ed U nited S tates die t, it is

generally adequate .

EX P ER IM E NT S W IT H AN IM AL S

To see if the critical value of E : PUFA for

man is the same as that for o ther spec ie s , w e

hav e analyzed the data in published reports

o f ex periments w ith animals us ing reg imens

that produced v itam in E deficiency . In many

reports the details concerning the type and

amount o f v itam in E adminis tered or the

kind and amount of fat fed w ere not comple te

enough fo r us to calculate the dietary E : PU FA

ratio . How ever, in those that w ere adequate

in these respec ts tw enty-one papers )

w e

have show n Table v) the low es t reported

value o f E : PU FA that prevented o r cured)

de fic iency symptom s and the highes t reported

E : PUFA that perm itted v itamin E depletion

to o ccur. For comparison, the appropriate


5/8

E ffec t o f D ie ta ry F a tty A c ids U p on V itam in E R equ irem en ts

T A B L E V

E

: P UF A R atio s fo r D ie ts T h a t P r od u c ed an d R e lieve d V ita m in E D eficiency in V ario us A n im al S pec ies

Nutrient Intake*

38 9

E : P U F A

P e r m i t t i ng

Deficiency

S y m p t o m s

P e r m i t t i ng

N o r m a l

R e s po ns e

D ef icie nc y S y m p to m s

S tudie d

R e fe r e nc e

p e cie s a n d S o u rc e

o f P U F A

H u m a n

(C o r n o il 1 2 % )

M o n k e y

(L a rd 8 % C L O 3

m l . )

Bovine caf

(L a rd

28% C L O 2% )

B o v in e c a lf

(L ar d 28% )

Pig

(W h eat oil I % CL O

1% )

Rab b it

(L ar d 6 % C L O 2% )

R a bbi t

(L ar d .5 % C L O 3% )

M o u s e

(L a rd

2 0 % C L O 2 % )

Ra t

(L a rd 22% C L O

2

Ra t

(L in see d o il 1 0 % )

Ra t

(C o rn o il 15

Ra t

(L a rd 1 8 % C L O 2 % )

Ra t

(Me n h ad e n o il 1 5 % )

Ra t

Lard 18 CLO2 )

Ra t

(C L O 5 % )

R a t, fem a le

(L ard 10% )

R a t, M a le

(L a rd 1 0 % )

Ch ic k e n

(Sa f flo w er o il 1 0 % )

Ch ic k e n

(Sa f flo w er o il 1 0 % )

Ch ic k e n

(C o r n o il 4 % )

Ch ic k e n

(C o t to n se ed o il 2 0 % )

Ch ic k e n

C LO 5 )

T ur ke y

(L ar d 3% T o ru la lip id

1% )

d

T oc op h e r ol

(m g . ) t

17.5

17.5

0.9

5. 9

38.8

3 9 . 0

10.1

6 8

9. 5

43.0

0. 7

1. 4

0.4

5.4

I .2

1.7

1.7

.5.0

0 . 2 0

0.25

0.4

0. 7

0.04

0.09

3.1

3.7

0. 6

1. 9

2. 0

8.7

0.6

0.7

1. 0

1. 2

2. 5

6. 0

5.0

8 0 . 0

8. 0

16.0

3.0

6.0

0.5

2. 2

I .0

2.0

P U F A

(g m . )

35.3

19.6

4.8

4. 8

30.3

22. 5

16. 3

16.3

25.1

25.1

1.26

1. 26

3.0

3. 0

3. 8

3.8

0.6

0.6

0.78

0. 78

8. 8

8. 8

0.36

0.36

12.0

12.0

3.6

:3 . 6

16.2

16.2

1. 2

1. 2

1. 2

1. 2

7.0 LA)

7.0 LA)

32. 0

32. 0

22 . 4

22 . 4

11 .0 (L A )

1 1 .0 (L A )

4.0

4. 0

2. 1

2. 1

0 . 5

. . .

. . .

0.9

E ry thr o c y te he m o ly sis

Ho r w i t t

0.2

. . .

. . .

1.3

M u scle d y str o p hy a n d

a ne m i a

F itc h a nd D in nin g

1

3

.

.

0.6

. . .

. . .

1

. 7

. . .

1.0

M u scle w a stin g a nd

pa r a l y s i s

P a ra ly sis a n d d ea th

B la x te r et a l.

T ho m a s a n d O k a -

m o to 7

0.4

. . .

0.5

. . .

1. 7

. . .

E m b ry o s d ie d o r y o u n g

b o r n w ith m u scle dy s-

tr o phy

C r e a t i nur i a

A d a m sto n e a t a l.

H o v e a n d H a r ris

... 1.1

0. 1

. . .

0.3

. . .

.

. .

1 .

8

.

. .

0.4

E le v a ted pla sm a a ld o la se

a n d m u scu la r w ea kn e ss

R e so rp tio n o f fe tu s

Z u ck e rm a n a n d M a r -

qua r dt

Go e t ts c h { 1 7 6 }

0.3

.

0.2

. .

0.05

. .

. . .

0.8

. . .

0

.

3

. . .

0. 1

Insu ff icie nt la cta tio n , u te -

i nc p ig me nt at io n

T est icu la r a tro ph y ; m u s

c u la r p ath olo g y

Creatinuria

E v a n sa n d E m e rso n

F iler et a l.

Century and

Ho r w i t t2

0. 12

{ 1 4 9 }.

. . .

0 . 2 5

R e so r pt io n o f fetus

M a s o n

0 . 2 6

. . .

0.2

. . .

. .

{149}

0.31

. . .

0. 5

T esticu la r de g e ne ra tio n ,

tissu e p e ro x id e s , a n em ia

C er o id d e po sit io n a nd

de a th

R a she e d e t a l.

G y o rg y e t a l.

0. 1

...

. . .

0.5

H e m o r r ha g ic liv er ne c ro -

s is a nd d ea th

D a m a n d G r a n a d o s

0. 5

. . .

. . .

0.6

E r y th ro cy te h em o ly sis

W a r d

0. 8

...

. . .

1.0

E r y th ro cy te h em o ly sis W a rd

0.4

. . .

0.2

. . .

. . .

0 . 9

.

.

.

2. 5

L o w h a tch a b ility ca u se d

by em b ry o n ic de a th s

P oo r h at ch ab il it y

O lso n e t a l.

M a c h Im e t a l

0.4

.

.

.

. . .

0. 7

E nc e pha l o m a l a c i a

C e n tu ry e t a la

0.3

. . .

. . .

0.6

E n ce p ha lo m a la c ia M a c h Im a n d G o r d o n

0. 1

. . .

.

.

0.6

P er o x id a tio n o f a d ipo se

tissue

D a m a nd G r a n a do s

0.5

. . .

. .

1

.

0

E m b ry o n ic de a th , lo w

ha tc ha bi l i ty

J e nse n et a l.

Th e intakes

w e re c a lcu la te d fo r w h a te v e r u n it o f th e die t th a t w a s d esc rib ed in su f ficie n t d eta il to e na ble the co n ten ts to b e est i-

m a te d fo r E a n d P U F A . T he m a g n itu de o f the d ie t u n it is im m a te ria l s inc e o n ly th e ra t io , E : P U F A , is n ee d ed . L A u se d w h e n da ta

w e re a v a ila b le o n lin o le ic a c id co n te n t o n ly .

f S o m e su pp lem e nts w e re d -a - to c o p he ry l a c eta te ; the a m o u n ts w e re m ult ip lie d by 0 .9 1 to o b ta in th e sto ic h io m e tr ic e q uiv a le n t o f

d -a -to co ph e ro l. W he n su p p le m en ts o f d l-a -to co ph e ro l o r its a c e ta te w e r e u sed , th ese qu a n tit ies w e re d iv id ed b y 1 .3 6 a n d 1 .4 9 , r esp e c-

t iv ely , to g e t the e q uiv a le n t q u a n titie s o f d -a - to c o p h er o l.m

ra tio s fo r m an from the E lg in stud ies a re

included .

A g ro ss ana lysis o f th is so rt can no t be

ex pected to g ive a p rec ise v alu e fo r th e ra tio s

o f B : P U F A because o f the p ro bab ility o f

specie s va ria tion an d b ecause o f d iffe ren ces

in ex pe rim en tal tech n ic s . T hese d iffe ren ces

in c lude the pa rticu lar de ficiency sym ptom

un de r exam ina tion as w ell a s tim e of dep le tion

and effect o f m inera ls and o th er nu trien ts in

the expe rim en ta l d ie ts . N eve rthe le ss , the

va lue o f 0 .6 p ropo sed by us as the critica l

va lue fo r the E : P U F A ra tio fo r m an tu rns

ou t to be w e ll w ith in the gene ral m agn itude

of such ratio s foun d in va rious ex pe rim en ts

w ith an im als .


6/8

39 0

H arris and E m bree

E S T IM A T IO N O P V IT A M IN E V A L U E O F FO O D S

A N D D IE T S

T he accep tance o f 0 .6 as a rea son ab le va lue

o f the c ritic a l ra tio o f E : P U F A allow s us to

estim a te read ily th e con tr ibu tio n o f a fo od to

v itam in E n u tritu re . F o r ex am ple , a pa rticu -

la r sam p le o f bee f fat, alth oug h low in d-ce-

{149}oco phero l con ten t (2 m g. pe r 100 gm ), is

a lso low in po lyun satu ra ted fa tty acid co n ten t

3 gm . p er 100 gm .) and there fo re w ith its

adequa te E : P U F A ratio o f 0 .7 w ou ld no t

have a v itam in E -dep le ting effec t w h en

ingested . A co d live r o il, ho w eve r , w ith a

m uch h ig he r d -a- tocop he ro l con ten t (10 .2

m g . pe r 1 00 g m .) an d a lso a h igh er p o ly -

unsa tu ra ted fa tty ac id con ten t (81 gm .

pe r

10 0 gm .) w ill have an E : P U F A ra tio o f 0 .2 ;

thus , a d ie t con ta in in g a few per cen t o f co d

live r o il w ill p ro duce v itam in E d efic ien cy

un les s the re is ano the r sou rce o f v itam in

E in the d iet.6 3 5

It is p ro bab ly o f m o re p ractica l use he re to

po in t ou t tha t som e v eg etab le o ils (co nside red

to be rich in v itam in E ) have E : PU F A ratio s

b elo w 0 .6 . T h us, acco rd ing to o ur w ork ing

hy po thes is , they shou ld have an adverse

effec t o n v itam in E nu tr itu re . F o r exam p le,

re fin ed o ils w ith these rep orted assays1 pe r

1 00 gm .-co rn o il 7 m g. d-a -tocop hero l :56

g m . po ly unsatu ra ted fatty ac id ; E : P U F A

0 . 1 ), soybean o il (11 ) m g. d -a -tocop hero l: 5 6

gu i po ly unsa tu ra ted fatty ac id

=

0 .2 ), and

pean u t o il (1 1 m g. d -a -to co phe ro l : 29 gm .

po lyun sa tu ra ted fa tty acid = 0 .4 )-w ou ld be

ex pected to accen tua te v itam in E dep letio n

ra the r than re liev e it.

T ha t the se w id ely u sed fo od o ils have b een

fou nd to have a d ep le tin g e ffec t w h en fed to

expe rim en ta l an im a ls is reco rded in the lite r-

ature. W h en F arm er36 and co -w orke rs ad ded

corn o il to a v itam in E -de ficien t d ie t o f

guine a pig s,

it in tensif ied the sym p tom s of

v itam in E d efic ien cy -m usc le w eakness and

rep rod uc tive m a lfu nc tion . W h en A m brose et

a l.37 ad ded soybean o il a t a 2 per cen t leve l to

a d ie t con ta in ing suffic ien t v itam in E to

su pport rep roduc tion in ra ts, the ad d ition

indu ced rep ro duc tive fa ilu re . G riffith s38 re-

po rted tha t a ltho ugh 0 .3 m g . d i-a -toco phe ry l

ace ta te w as adequa te fo r y oun g ch icks on a

d iet co n ta in ing 3 pe r cen t arach is o il, w hen

the d iet con ta ined 10 p er cen t a rach is o il

1 .0 m g . o f d l-a- tocop he ry l ace tate pe r lO t)

gm . d ie t w as n o t su ff ic ien t.

E xperience has sho w n the im possib ility o f

m aking fla t ru le s fo r p red ictin g th e requ ire -

m en t o f any nu trien t w ithou t tak in g in to

accoun t the res t o f th e d ie t, the en v ironm en t,

specie s , age o r sex . N eve rthe le ss , th e use

o f E : PU F A

=

0 .6 as a gu ide sho u ld b e o f

som e h elp to th e p ractica l nu trition ist try ing

to eva lua te d ie ta ry v itam in E in the face o f

reco rded ev idence of de ficiency an d su ffic iency

at va ry ing in takes.

W e su ggest tha t any d iet hav in g an E : P U FA

ratio o f le ss th an 0 .6 b e co nsid ered as be ing

probab ly de fic ien t in v itam in E ; how eve r, if

the to ta l fa t and p o lyu nsa tu ra ted fa tty ac id

a re qu ite low , such a d ie t m ay no t p rodu ce

se rio us sy m pto m s of de ficiency fo r m on th s

o r even yea rs .

If a d ie t has an E : P U F A ra tio o f m ore than

0 .6 , it is qu ite like ly to be suffic ien t in v itam in

E . B ut th e rese rves m ig h t on ly be en ough

fo r a few days if the p o lyunsa tu ra ted fa tty

ac id con ten t is h igh -a s in som e h igh lino lea te

d ie ts used by c lin ic ians.39 Fu rth e rm ore , if

fo r any pa rticu la r reaso n v itam in E de -

f ic ien cy sy m pto m s w ere to be avo id ed in

exp erim en ts w ith an u n te sted new die t, th e

0 .6 facto r w ou ld g ive a m in im u m leve l w h ich

co u ld be m ultip lied b y a safe ty fac to r . I f

to x ic ity o f a new die t is und er study , a t lea st

tw o lev els o f v itam in E sh ou ld be con side red

because o f the p ro tec tive e ffec t o f th is v itam in

ag ain st cer ta in tox ic ag en ts .7

S U M M A R Y

A con ven ien t ra tin g fo r the co n tr ibu tio n to

v itam in E nu tritu re by d ie ts and ind iv idu al

food s is

E : P U F A -th e ra tio o f the am ou n t

o f v itam in E (m illig ram of d -a - tocoph e ro l)

to the am ou n t o f po ly unsa tu ra ted fat (g ram s

of po ly unsatu ra ted fatty ac id ) . T he E : PU F A

ra tio o f the ave rag e 196 0 d ie t in the U n ited

S tate s (av eraged p er cap ita am oun t o f food s

av ailab le fo r con sum p tion ) is 0 .6 . P ub lished

da ta on m an and o n an im a ls ind ica te th a t th is

ra tio is n o t m uch h igher than tha t o f d ie ts

in duc ing de fin ite sym ptom s of v itam in E


7/8

E ffec t o f D ie tary Fa tty A cid s U po n V itam in E R eq u irem en ts

39 1

d efic ien cy . T h us, d ie ts w ith E : P U F A ra tio s

abo ve 0 .6 a re p red ic ted gene ra lly to p ro tec t

aga ins t v itam in E de fic iency , bu t d iets w ith

ra tio s low er than 0 .6 a re exp ec ted to have a

dep le ting e ffec t.

R E F F R E N C E S

1. D A M , H . E ffec t o f co d liv er o il an d ran cid ity o n

ce rta in v ita m in E d efic ien c y sym p tom s. Proc.

Soc. Exper. Biol. M ed., 52 : 285 , 1943 .

2. FIL E R , L . J ., JR ., R U ME R Y , R . E . and M A S O N , K . E .

S pe cific u nsa tu ra te d fatty ac id s in th e p ro d u c-

tion of ac id -fast p igm en t in the v itam in E -defi-

c ien t rat a n d th e p ro tec tiv e a ction of to cop h ero ls.

In : B io log ica l A n tiox id an ts , T ran sac tion s of th e

F irst C on fe rence , O c tober 1 0-11 , 19 46 , p . 6 7 .

E d i ted b y M ac k en z ie, C . G . N ew Y ork , 194 6 .

Jos iah M acy , Jr. F ound a tion .

3. H O V E , E . L . and H A m uus , P . L . R e la tiv e activity

of th e toc op h e rols in c u rin g m u scu la r d ystrop h y

in r ab bits . J. Nutrition, 33 : 9 5 , 1947 .

4. B L A X T E R , K . L . , B R O W N , F . and M A C D O N A L D ,

A . M . T he nu trition of the youn g A yrsh ire ca lf.

13 . T he tox ic ity o f the u nsa tu ra ted ac ids

of cod -

liver oil. Brit. J. Nutrition, 7 : 287 , 1 953 .

5. H O R W I T T , M . K .

, H A R V E Y ,

C . C .

,

D U N C A N , G . D .

an d W I L S O N , W . C . E ffects o f lim ited

tocophero l

in take in m an w ith re la tion sh ips to e ry th rocy te

h em o ly sis and lip id ox ida tions . Am . J. C lin.

N utrition, 4 : 4 08 , 19 56 .

6. H O R W I T T , M . K . V itam in E and lip id m etab o lism

in m an . A m . J. C lin. N utrition,

8: 45 1 , 19 60 .

7. H O V E , E . L . A nti-v itam in E s tress fac to rs as re-

la ted to lip id perox id es .

A n,. J. C lin.

N utrition,

3 :328 , 19 55 .

8. H O R W I T T , M . K . V itam in E in

hum an nu tri-

tio n -an in terp reta tiv e re vie w .

Bordens R ev.

N utrition R es., 22 : 1 , 1961 .

9. H A R R IS , P . L . , H A R D E N B R O O K , E . G ., D E A N , F . P .,

C U S A C I C ,

E . R . and J E N S E N , J . L . B lood toco-

phero l va lues

in n orm a l h u m an ad u lts an d m ci-

dence o f

vitamin

E d ef ic ie nc y. P roc. Soc. E xper.

B io l. M ed . 1 07 :381 , 196 1 .

10 . N atio na l

F o o d

Situat ion .

N o. 9 6 , p . 1 9 . W a shin g-

ton ,

D . C ., M ay 1961 . U . S .

D epa rtm en t o f

A gricu l tu re , E c on om ic R ese arc h S erv ice .

11 . H A R R I S , P . L .,

Q U A I P E ,

M . L . and S W A N S O N , \V . J.

V itam in E con te n t of fo od s . J. Nutrition, 40 :

3 67 , 1950 .

12 . M A C Y , I. G ., K E L L E Y , H . J . an d S L O A N , R . E .

T he C om p osition of M ilks . N a tiona l R esearch

C o u n c i l

P ublica tio n 254 . W ash ing ton , D . C . 195 3 .

1 3 . C o nsu m ptio n of F o o d in th e U . S . 19 09-19 52 ,

A gricu ltu re H andbo ok N o. 6 2 , Su pp lem en t 1 960 .

W ash ing ton , D . C ., 1 961 . U . S . D epartm en t o f

Agricu l tu re.

1 4 . F a tty A cids in F o o d F ats . H om e E conom ics R e-

sea rch R epo rt N o. 7 . W ash in g ton , D . C ., 195 9 .

U . S . D ep ar tm en t o f A g ricu ltu re .

15 . F I T C H , C . D . and D I N N I N G , J . S .

V itam in E def i-

cie n cy in th e m on k ey. v . E stim ate d re q u ire -

m ents and the in fluen ce o f fa t de fic ien cy and an ti-

o xid an ts o n th e sy n d ro m e. J. Nutrition,

7 9 : 6 9,

1 9 6 3 .

16 . B L A X T E R , K . L ., W A T T S , P . 5 . and W O O D , W . A .

T he n utr itio n o f the y oung A yrsh ire calf. VIII .

M usc ula r d ystrop hy in the gro w in g c alf.

B rit. J.

N utrition, 6 : 125 , 195 2 .

17 . T H O MA S, J. W . an d O K A M O T O , M . S tud ies using

syn the tic m ilk s fo r d a iry c alve s. J. D airy Sc.,

3 9 : 9 2 8 1 9 5 6

18 . A D A M S T O N E , F . B . , K R I D E R , J. L . and

J A M E S ,

M . F.

R esp on se of sw in e to vitam in E -d e ficie n t ra tion s .

Ann. N ew York A cad. Sc., 5 2 : 260 , 1949 .

19 . Z I J C K E R M A N ,

L . and

M A R Q U A R D T ,

G .

H . M uscle ,

er yth ro cyte a n d p lasm a ele ctro lytes an d som e

o ther m usc le con stitu en ts of r ab b its w ith n u tr i-

tio n al m u sc u lar d y str op h y. Proc. Soc. Exper.

B iol. M ed., 1 1 2 : 609 , 1 963 .

20 . G O E T T S C H , M .

A lp h a -to cop h ero l re q u ire m en t o f

th e

mou se .

J. N utrition, 2 3 : 5 13 , 194 2 .

21 . E V A N S , H . M . an d E M E R S O N , G. A . T h e p ro p h y-

lactic re q u ire m en t of th e ra t fo r alp h a to cop h e ro l.

J . N ut ri t io n 26 : 555 , 1 9 4 3 .

22 .

C E N T U R Y ,

B . and

H O R W I T T ,

M . K . R ole of d ie t

lip ids in the ap pearan ce of dys trophy and crea -

t inu ria in th e v itam in E -def ic ie n t ra t. J. Nutri-

tion,

7 2: 3 57 , 196 0 .

23 .

M A S O N , K . E . M in im al req u irem en ts o f m ale and

fe m ale ra ts for vitam in E. A m . J. P hysiol., 131 :

268 , 1 9 4 0 .

24 . R A S H E E D , A . A ., O L D F IE L D , J. E ., K A U F M E S ,

an d

S I N N H U B E R , R . 0 . N u tritive va lue of m arine

o i ls . I . M e n h ad e n oil a t var yin g ox id ation

le vels, w ith an d w ith o u t a n tioxid a n ts in rat

d ie ts . J. Nutrition, 79 : 3 23 , 1 96 3 .

25 . G Y O R G Y , P. , G O L D B L A T T , H . and G A N Z I N , M . D ie-

ta ry fat and c irrhos is o f the live r. G astroenter-

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26 . D u , H . and G R A N A D O S , H . T he in flu e n ce of c er -

tam sub stances o n m assive hepa tic necros is and

lu n g h em o rrh age in ra ts fed low -p rote in , v itam in

E defic ien t d ie ts . A da P harm acol. et Toxicol.,

7 : 18 1 , 194 7 .

2 7 . W um , R . J.

Se x

d iffe ren ces in th e a-to cop he ro l

req u irem ent of rats a s show n by th e h em oly sis

test . Brit. J. Nutrition,

1 7: 1 35 ,

1963 .

2 8. O L S O N , G .

,

M A T T E R S O N , L . D . and T L U S T O H O w I C Z ,

J . E ffect o f

vitamin

E and an tio x idan ts on fe r-

tility an d h atch ab ility a s af fected b y u ns at ur at ed

fa tty ac id s.

P oultry Sc., 41 : 675 ,

1 9 6 2 .

29 . M A c H L I N , L . J.,

G O R D O N ,

R . S ., M A R R , J. E . and

P op a, C . W . E ffect o f an t iox ida n ts a nd un-

satu ra ted fa tty a cid s on reprodu ction of the he n .

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30 .

C E N T U R Y ,

B .

, H O R W I T T ,

M . K . and

B A I L E Y ,

P.

L ip id facto rs in the produc tion o f en cep ha lo -


8/8

39 2 H a rr i s an d E m bree

n ialacia in the c h ic k . Arch. Gen. Psychiat. 1:

4 20 , 19 59 .

31 . M A C R L IN L.

J.

an d G O R D O N , R . S . L in o leic ac id

as causa tive agen t o f encepha lom alac ia in

ch ickens fed o x id ized fats . P roc . So c. Exper.

Biol .

&

Med.

10 3 : 6 5 9 , 1960 .

32 . D A M H . and

G R A N A D O S , H . P e rox ida tio n of bo dy

fat in v itam in E d efic iency .

Ada physio l. scand

may. 1 0 : 162 , 19 49 .

33 . J E N S E N L . S ., S C O T T M . L .,

H E U S E R , G.

F. ,

N O R R I S L . C . an d N E L S O N , T . S . S tud ies on the

nu trition o f b reed ing tu rkeys. I E vidence

indicating a need to supplem ent practical turkey

ra tions w ith v itam in E . Poultry Sc. 35 :810 ,

1 9 5 6 .

34 . N ationa l F orm ula ry , 11 th ed ., p . 45 9 . W ash ing ton ,

1960 . A m erican Pharm aceutical A ssociation

35 . M O O R E T . and S H A R M A N I . M . Preven tion of th e

in ju rious e ffects o f ex cessive cod -liv er o il by its

fo r t i f icat ion

w ith v itam in E . Brit. J. Nutrition

1 5 : 2 9 7 1 9 6 1

36 . F A R M E R F . A ., M U T C H B . C ., B E L L J . M .,

W O O L SE Y L . D . and C R A M P T O N , E . W . T he v ita -

m m E requ irem en t o f gu inea p igs.

J . N utr iti on

42 :309 ,

1950 .

37 . A M B R O S E A . M . R O B B I N S D . J. and D E E D S F.

E ffec t of acetostearin on reproduction in albino

ra ts. Food Res. 23 : 550 , 1958 .

38 . OR IFFITHS T . W . S tud ies on the requ irem en t o f

the y oung ch ick fo r v itam in E . II T he effects of

d iffe ren t sou rces and lev e ls o f d ie ta ry lip ids on

live -w eigh t ga in and body v itam in E sto rage .

Brit. J. N utritio n 15 : 271 , 1961 .

39 . A m erican M edical A sso cia tion , C ou nc il on F oods

an d N utrition . T he reg u lation of d ie ta ry fa t.

J.A.M.A.

1 81:411 , 1 962 .

am j clin nutr 1963 harris 385 92

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