Nutrition. 2003 Nov;19(11-12):1013-21. Related Articles, Links
Deficient dietary intake of vitamin E in patients with taste and smell dysfunctions: is vitamin E a
cofactor in taste bud and olfactory epithelium apoptosis and in stem cell maturation and
development?
Henkin RI, Hoetker JD.
The Taste and Smell Clinic, Washington, DC, USA
We reviewed dietary intake of several nutrients in a large group of patients with taste and smell
dysfunction, compared intake of these nutrients with standard values, and recognized that intake of
vitamin E was significantly less than that of most other nutrients. Based on this observation we
attempted to develop an hypothesis of the possible role vitamin E might play in these sensory
disorders.Vitamin E intake was measured in 250 patients with taste and smell dysfunctions.Intake of
the vitamin was 3.2 +/- 0.2 mg/d (mean +/- standard error of the mean), or 36 +/- 2% of the
recommended daily allowance, an intake significantly below that considered adequate. This diminished
intake occurred with normal intake of total calories; protein; fat; carbohydrate; several vitamins,
including thiamin, niacin, and pyridoxine; and the trace metals zinc, copper, and iron.Although
specific relations between vitamin E intake and smell and taste dysfunctions are unclear, the
non-antioxidant roles of vitamin E indicate that it is a factor in apoptosis, cellular signaling,
and growth of various cell lines, suggesting that this vitamin may play a role in growth and
development of stem cells in taste buds and olfactory epithelium.
PMID: 14624956 [PubMed - in process]
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