Vitamin E reduces incidence of myocardial infarction
Vitamin E dosages of 400IU to 800IU used without other antioxidants were associated with a 20% reduction in MI risk
Vitamin E, an antioxidant that protects cell membranes against damage caused by free radicals, has been examined in many studies for its efficacy in preventing heart disease — usually with negative results.
Yet, a meta-analysis conducted in Italy and published in the journal Nutrition, Metabolism, and Cardiovascular Diseases found a hitherto unknown benefit in using vitamin E to prevent heart disease, in particular myocardial infarction (MI).
Because previous studies on antioxidants and heart disease led to disappointing results, this study’s aim was to compare the effect of vitamin E alone as opposed to its use in combination with other antioxidants.
To achieve this end, the research team examined 16 randomised clinical trials studying the effect of vitamin E supplementation on MI. The dosages spanned from 33IU to 800IU vitamin E (alpha tocopherol) and follow-up of the trials ranged from 0.5 to 9.4 years.
The authors concluded that vitamin E given alone significantly decreased the incidence of MI (3.0% versus 3.4%) and thereby reduced fatal MI. All told, vitamin E dosages of 400IU to 800IU used without other antioxidants were associated with a 20% reduction in MI risk.
Vitamin E is found naturally in pressed oils and leafy greens and can be supplemented. It is estimated that more than 90% of all Americans do not consume recommended daily amounts of vitamin E. Practitioners looking for a natural, cost-effective treatment for lowering the risk of heart disease should consider incorporating vitamin E based upon this promising finding.
