This study investigated the hypothesis that a low-fat diet decreases the absorption of vitamin E (E), a lipid-soluble antioxidant vitamin. The hypothesis was investigated by providing volunteers with identical diets controlled for fat content and E supplements. Blood samples were taken to determine E levels. Since both increased E and decreased dietary fat are thought to be protective against heart disease and cancer, it is important to understand the possible interactions between them.

Project Start
Project End
Budget Start
Budget End
Support Year
3
Fiscal Year
1994
Total Cost
Indirect Cost
Name
Wake Forest University Health Sciences
Department
Type
DUNS #
041418799
City
Winston-Salem
State
NC
Country
United States
Zip Code
27106
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