Journal
AMERICAN JOURNAL OF GASTROENTEROLOGY
Volume 117, Issue 6, Pages 927-930Publisher
LIPPINCOTT WILLIAMS & WILKINS
DOI: 10.14309/ajg.0000000000001726
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Funding
- German Research Foundation [SCHN-1640/1-1]
- German Research Foundation (DFG) consortium [SCHN 1626/1-1]
- NIH [R01DK114291-01A1, UM1DK126194-02]
- AFDHAL/MCHUTCHISON LIFER Award
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Increased dietary vitamin E intake is associated with reduced rates of several gastrointestinal diseases and overall mortality. Diabetic and overweight individuals with higher vitamin E intake have fewer diagnoses of nonalcoholic fatty liver disease (NAFLD).
INTRODUCTION: Vitamin E supplementation is recommended for the treatment of nonalcoholic fatty liver disease (NAFLD) for nondiabetic patients, but its preventative effects are unclear. METHODS: We assessed dietary vitamin E intake with disease phenotypes and evaluated vitamin E levels with the development of NAFLD. RESULTS: Data from >210,000 participants demonstrate that increased dietary vitamin E associates with reduced rates of several gastrointestinal diseases and reduced overall mortality. Diabetic and overweight subjects with increased vitamin E intake have fewer NAFLD diagnoses. DISCUSSION: Our findings reveal the relevance of vitamin E consumption for several gastrointestinal diseases and warrant further mechanistic and therapeutic investigations.
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