Vitamin E

Vitamin E is a group of fat-soluble compounds, primarily tocopherols and tocotrienols. It is found naturally in many foods like nuts, seeds, vegetable oils, and leafy green vegetables. It can also be produced synthetically for use in food fortification and as a food additive.

Vitamin E is added to foods as an antioxidant to prevent fats and oils from going rancid, thereby extending shelf life. It is commonly found in breakfast cereals, fortified spreads, and some processed snacks where it helps maintain product quality and freshness.

Vitamin E is an essential nutrient involved in immune function and antioxidant processes. The UK's Register of Food Additive Authorisations lists authorised forms of vitamin E (tocopherols) as additives, primarily for antioxidant purposes. EFSA has evaluated vitamin E and its role in health. While generally considered safe, very high intakes from supplements, not typically from food sources, have been studied for potential effects, though evidence is mixed and not conclusive regarding disease outcomes.