New Study Confirms Importance of Vitamin E

A three-year study of micronutrients in older adults in Italy indicates a linkage between higher blood levels of vitamin E and better performance in standardized physical tests. Results of the study were published in the January 23, 2008 issue of the Journal of the American Medical Association.

The study was conducted with 698 adults with an average initial age of 73.7 years, in two towns in the Tuscany province of Italy, near Florence. Blood samples were analyzed at the start of the study and after a three-year interval for the micronutrients vitamin B6, vitamin B12, vitamin D, vitamin E, folic acid and iron. Participants were also given a standardized physical performance test, the Short Physical Performance Battery (SPPB).

Participants in the study were interviewed by the research team of nutritionists and geriatric physicians from the U.S. and Italy to determine their diets and estimate their micronutrient intake. No dietary supplements were given to participants of the study.

After three years, participants were re-tested for micronutrients and physical performance. Only two factors were linked statistically with lower scores on the SPPB—age and lower serum concentration of vitamin E.

The SPPB includes three tests—the best of two attempts at walking four meters distance, five repeated chair rises with hands folded across the chest, and standing balance attempts in progressively challenging positions. The SPPB score is considered a reliable and sensitive indicator of clinically important physical changes in adults.

The research team, led by nutritionists and physicians from Cornell and Yale University, concluded that clinical trials may be useful to determine if there is a baseline serum vitamin E concentration for reducing functional decline in older adults.

Because the study did not involve vitamin supplements, there are no recommendations for increasing vitamin E intake in the report. The results may encourage adults to ensure their diets include enough whole grains, nuts, leafy green vegetables or supplements to sustain their vitamin E levels.
Copyright 2008 Ron Cotnam

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