The Discovery of Insulin and the Future for Insulin Replacement Therapy

Adequate consumption of antioxidants, such as vitamin E, is thought to be essential for optimal health. Nutritional surveys have shown below optimal levels of vitamin E intake for adults in the United States despite a variety of dietary sources available. Fortified breakfast cereal is marketed to provide up to 100% of the daily value for several vitamins and minerals, including vitamin E, a known shortfall nutrient. The aim of the study was to determine the effect of consuming a 1-ounce serving of fortified breakfast cereal on vitamin E dietary intake as well as serum tocopherol concentrations among healthy adults. Forty-two adults completed a 6-week randomized, controlled, parallel-arm, open-label design (2-week usual diet run-in period followed by a 4-week control versus treatment period). The control group (n= 21) consumed and recorded their usual diet while the intervention group (n= 21) consumed and recorded their usual diet with the addition of a 1-ounce serving of fortified breakfast cereal during the 4-week treatment period. Diet diaries for the 6-week study period were assessed for accuracy and analyzed using Nutrient Data System for Research version 2010. Dietary and serum vitamin E (alpha-tocopherol) levels were determined. Mean total vitamin E dietary intakes at baseline were 8.0 + 5.5 mg for the intervention group and 7.8 + 4.8 mg for the control group. Total vitamin E dietary intakes increased in the intervention group to 19.5 + 5.1 mg at weeks 3 & 4 and 19.7 + 4.3 mg at weeks 5 & 6 (P<.001; P<.001) while the control group intake remained unchanged. Mean serum alpha-tocopherol levels were 0.42 + 0.31 mg/dL in the control group and 0.41 + 0.16 mg/dL in the intervention group at the baseline period. Total vitamin E dietary intakes, but not serum alpha-tocopherol, increased following the 4 weeks of fortified breakfast cereal consumption