Aktuelle Ernährungsmedizin 2009; 34(3): 131-140
DOI: 10.1055/s-0028-1090205
Übersicht

© Georg Thieme Verlag KG Stuttgart · New York

Vitamin E in Disease Prevention – A Critical Appraisal of Vitamin E Supplementation Trials

Die Rolle von Vitamin E in der Prävention degenerativer Erkrankungen – Eine kritische Betrachtung von Vitamin-E-SupplementationsstudienJ.  Frank1 , G.  Rimbach1
  • 1Christian-Albrechts-University, Institute of Human Nutrition and Food Science, Kiel
Further Information

Publication History

Publication Date:
15 April 2009 (online)

Zusammenfassung

Da eine Vielzahl degenerativer Erkrankungen mit einer gesteigerten Produktion reaktiver Spezies assoziiert scheint, wurde hypothetisiert, dass Antioxidanzien wie z. B. Vitamin E, in der Prävention und möglicherweise sogar Therapie dieser Erkrankungen protektiv sein könnten. Obwohl in einigen Beobachtungsstudien teilweise ein inverser Zusammenhang zwischen der Vitamin-E-Aufnahme und der Inzidenz koronarer Herzerkrankungen gefunden wurde, konnte diese Hypothese in darauffolgenden groß angelegten Vitamin-E-Supplementationsstudien, nicht bestätigt werden. Es bleibt zu bedenken, dass in einer Vielzahl dieser Studien Probanden nicht unter Berücksichtigung von Biomarkern des oxidativen Stresses und / oder des antioxidativen Status (z. B. Vitamin-E-Plasmaspiegel) rekrutiert wurden. Darüber hinaus könnte es sinnvoll sein, dass auch der Genotyp der Probanden sowohl bei der Versuchsplanung als auch der Auswertung von Vitamin-E-Supplementationsstudien vermehrt Berücksichtigung findet. Einige Untergruppen der Bevölkerung, wie z. B. Träger des Apolipoprotein-E4-Genotyps sowie Diabetiker, die das Haptoglobin-2-2-Allel tragen, könnten möglicherweise von einer höheren Vitamin-E-Zufuhr profitieren. Angesichts der Tatsache, dass die meisten groß angelegten Interventionsstudien keinen positiven Einfluss von hochdosiertem Vitamin E auf Krankheits- oder Mortalitätsrisiken nachweisen konnten, sind generelle Empfehlungen für eine Vitamin-E-Supplementierung (> 400 IU / d) derzeit nicht gerechtfertigt. Es erscheint zunächst erforderlich, die noch immer unbekannte(n) essenzielle(n) Funktion(en) von Vitamin E systematisch aufzuklären und dessen optimalen Zufuhrbereich abzuleiten.

Abstract

Many degenerative disorders may result in an excess formation of free radical species. Consequently, it has been hypothesised that antioxidants, such as vitamin E, may be helpful in the prevention or even treatment of these conditions. A number of observational studies promisingly reported inverse correlations between heart disease-risk and vitamin E consumption, but subsequent large-scale vitamin E supplementation trials failed to confirm this and revealed inconsistent results concerning long-term high-dosage vitamin E-supplementation and disease prevention in humans. However, many of these trials were unable to detect benefits from supplemental vitamin E, possibly because the study design and subject selection criteria were not optimized to test the hypothesis that vitamin E may reduce oxidative damage and associated degenerative diseases. These studies often neglected to include subjects based on vitamin E status or levels of oxidative stress. Future vitamin E supplementation trials should furthermore take into account genotype differences during study design, screening and data evaluation. Specific subgroups of the population, such as carriers of the ApoE4 genotype and diabetics carrying the haptoglobin 2–2 allele, may be responsive towards dietary vitamin E supplementation. However, in light of the fact that many large-scale, high-dosage vitamin E supplementation trials did not report a decrease in disease or mortality risks, general recommendations for a vitamin E supplementation (> 400 IU / d) are not justified. It is time to return to the bench to investigate the as yet unknown essential function(s) of vitamin E and to establish the intake range most suitable to support optimum health.

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Jan Frank

Christian-Albrechts-University, Institute of Human Nutrition and Food Science

Hermann-Rodewald-Str. 6

24118 Kiel

Phone: +49–431–880 2046

Fax: +49–431–880 2628

Email: frank@foodsci.uni-kiel.de

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