Polyunsaturated fatty acids and vitamin E : their importance in human nutrition.

Abstract

It is accepted that polyunsaturated fatty acids (PUFA) and vitamin E are interrelated, but the nature of the relationship is still highly controversial. There is non unanimity of opinion with respect to methods for detecting moderate deficiencies in vitamin E. The methods vary depending on the species studied due to inter-species variations on the physiological consequences of PUFA and vitamin E consumption. Studies on man are rare, but have permitted to identify groups which are particularly sensitive to a disequilibrium in PUFA and vitamin E intake, notably as a function of age or nutritional state. The effectiveness of PUFA and vitamine E varies in pathological conditions. Recommended allowances values can only be temporary because of the limits of our knowledge. In man PUFA and vitamin E are of interest primarily for disease prevention and secondarily for therapy. Vitamin E acts both to limit the peroxydation of fats and an antitoxic substance. The concentrations of PUFA and vitamin E are different in blood and tissue, and vary from one tissue to another. Vitamin E is supplied by a number of food sources, but certain oils have the advantage of providing simultaneously vitamin E and PUFA in biologically adequate proportions for man.