          
               Vitamin E is a fat soluble vitamin not recognized as 
          an essential nutrient until the 1960s, about 40 years after 
          its discovery.
          
               Function: Prevents potentially harmful oxidation of 
          polyunsaturated fatty acids in the body, which would lead 
          to cell damage; important in protecting red blood cell 
          membranes from oxidation.
          
               Sources: Nuts; vegetable oils; fortified ready-to-eat 
          cereals; wheat germ; green leafy vegetables; margarines 
          made from vegetable oils; shrimp and other seafood 
          (including clams, salmon and scallops); some fruits, such 
          as apples, apricots and peaches.
          
               Deficiency: Vitamin E deficiency can cause anemia, as 
          a result of red blood cell destruction, and nerve damage. 
          However, deficiency is rare and mainly occurs in premature, 
          verylow-birth-weight infants and people with fat absorption 
          disorders, such as cystic fibrosis.
          
               Excess: Some evidence suggests that large intakes may 
          cause increased levels of blood cholesterol and lipids.
          
               U.S. Recommended Daily Allowances
          
           Infants      Children     Adults and          Pregnant or
          
           (0-12 mo.)   (1-3 years)  Children 4 Years+   Nursing Women
          
            5IU*        10 IU        30 IU               30 IU
          
                                             * International units
          
               (The U.S. RDA amounts are sufficient to meet the needs 
          of practically all healthy people.) 
          
          
