Vitamin E intake and serum concentrations in older Black and White Americans using National Health and Nutrition Examination Survey (NHANES) 2003–2006 population

Abstract

Few data are available describing the primary sources of vitamin E intake among non‐Hispanic blacks and whites. The objectives of this research were to: assess current dietary vitamin E intakes of older (≥ 50 y) non‐Hispanic black and white Americans; and describe primary food sources of alpha‐tocopherol (AT) in the diets of these adults. Based on 24‐h recalls in NHANES 2003–2006, dietary AT intakes of 2355 whites and 707 blacks were less than half the recommended dietary allowance of 15 mg AT. Men had lower dietary AT intakes than those of women and blacks had lower intakes as compared to those of whites for the first day of recalls after multivariate adjustments (both p<0.03). Among blacks, ready‐to‐eat cereal (7.2%), potato chips, corn chips, popcorn (6.8%), and nuts, seeds (6.6%) were the major contributors of vitamin E while for whites, these were ready‐to‐eat cereal (12.9%), nuts, seeds (9.6%), and mixtures mainly from grains (7.1%). In a subset of 1223, fasting serum AT did not differ by race (p=0.065) but gamma‐tocopherol concentrations were modified by race and sex interactions of which black females had the highest concentrations (p<0.044). Dietary AT intake remains inadequate among older American adults despite serum AT levels in the normal range. Encouraging the intake of nutritious vitamin E dense foods also low in PUFA such as ready‐to‐eat cereals and dark green vegetables may correct this.