The purpose of this study was to determine the effect of dietary vitamin E reduction on blood cholesterol levels (LDL and total cholesterol). Eight healthy older adults between the ages of 40 and 60 volunteers were used for the study. Subjects acted as their own controls during the two week baseline period in which they ate their normal diet and kept precise diet records [three day diet recalls which were analyzed for vitamin E content using the Diet Analysis program (Food Processor version 8)]. A vitamin E reduction diet was created for each individual using the same Diet Analysis program. This vitamin E reduction diet was designed to significantly reduce the amount of dietary vitamin E intake of each subject while keeping calories relatively similar throughout a period of three weeks. Fasting blood draws and three day diet recalls were collected every week. Vitamin E intake, total calories, HDL, LDL, TG, and glucose values over the course of this study were compared with a one-way ANOVA using repeated measures. Post-hoc testing using Duncan and Scheffe comparisons were made to indicate any statistically significant difference. Significance was set at p<0.05 and all values were reported as x ± SEM. The averaged three day vitamin E intake was reduced by 55% (20.3 ± 2.6 mg to 11.2 ± 2.1 mg). There was no significant change in total cholesterol, LDL, HDL, or triglycerides from baseline to the conclusion of the study.The results suggest that short term reduction of dietary vitamin E has no effect on total or LDL cholesterol. / School of Physical Education
| Identifer | oai:union.ndltd.org:BSU/oai:cardinalscholar.bsu.edu:handle/187556 |
| Date | January 2003 |
| Creators | Hanna, Lindsey R. |
| Contributors | Craig, Bruce W. |
| Source Sets | Ball State University |
| Detected Language | English |
| Format | vii, 53 leaves ; 28 cm. |
| Source | Virtual Press |
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