Vitamins & Minerals: Vitamin E
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What it is
Vitamin E is a group of eight fat-soluble compounds that act as antioxidants in the body. The most active form is alpha-tocopherol. It is found naturally in many foods, including nuts, seeds, and vegetable oils, and is also produced synthetically for use as a food additive.
Why it's used
Vitamin E is added to foods as an antioxidant to prevent oils and fats from becoming rancid, which helps extend shelf life. It is commonly found in processed foods containing fats and oils, such as cereals, snack bars, and some dairy products.
Health notes
The U.S. Food and Drug Administration (FDA) recognizes vitamin E as a nutrient and allows it to be added to foods. The National Academies of Sciences, Engineering, and Medicine have established a tolerable upper intake level for vitamin E. International bodies like JECFA and EFSA have also evaluated vitamin E. While generally considered safe, very high doses can interfere with blood clotting.
Allergen info
Vitamin E itself is not a major allergen. However, if derived from certain vegetable oils like soybean or wheat germ oil, it could be a concern for individuals with allergies to those specific sources.