Abstract
An assessment of appropriate vitamin E (VE) content in fish oil capsules was conducted from the available papers in which lipid peroxide and VE levels in human blood as indicators of VE nutritional status were determined. As a result, the minimum estimate of VE (mg of α-tocopherol equivalent) is calculated from 0.3×DBI×oil supplement intake (g), and this estimate should be doubled in practice to protect VE nutriture. When the fatty acid composition of EPA and DHA or their intake is only available, the minimum estimate is calculated from a equation, 2×{[0.3×5×EPA(g)]+[0.3×6×DHA(g)]}, and 1.5 times over this estimate should be secured in practice to sustain nutritional status of VE normal.
