Foods containing wheat are a good source of vitamin E. These foods vary in their
content of vitamin E based on the particular source and processing involved.
Wheat germ oil is the richest source of natural vitamin E. If the wheat product
is processed to make other foods such as margarine, the content of vitamin E
is reduced due to the methods involved in formulation and exposure to chemicals
(acids and bases) that can destroy vitamin E. Other dietary sources are nuts
and seeds that are rich in oils, and vegetable oils derived from these sources
Deficiency in Vitamin E is rare, but can arise during pregnancy (due to low dietary intake) and in newborn infants (due usually to feeding with formula milk that is low in vitamin E). This latter condition is generally associated with hemolytic anemia in the newborn.
The toxicity of vitamin E is very low; it is considered to be the least toxic of all the fat-soluble vitamins. However, excessive levels of vitamin E could interfere with blood clotting and potentiate blood-thinning medications such as dicumarol; hence, a recommended upper limit for daily intake of 1000 milligrams (1500 IU of R,R,R-alpha-tocopherol) has been set.
For a more complete list of dietary sources of vitamin E, visit the FAQ & Web Sites page.