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Bioavailability of Vitamin E in Rats Fed Graded Levels of Pectin¹

E. E. Schaus^2,*,,, B. O. de Lumen^*, F. I. Chow, P. Reyes^* and S. T. Omaye^2,

^* Department of Nutritional Sciences, University of California, Berkeley, Berkeley, CA 94720 U.S. Department of Agriculture, Western Regional Research Center, Berkeley, CA 94710

Dietary pectin at levels of 0, 3, 6 and 8% was fed ad libitum to rats for 8 wk to evaluate whether the bioavailability of vitamin E fed at 0.001% of the diet was affected by pectin. Rats fed 3% pectin were not different in any vitamin E parameters from those fed 0% pectin. By the end of the study body weights were significantly lower in the 6 and 8% pectin groups after adjusting for their nonsignificant trend of lower food intake. At wk 8, liver vitamin E levels were reduced in the 6 and 8% pectin group compared to values at the start of the study. Both groups had significantly higher red blood cell hemolysis compared to 0% pectin at 8 wk. Fecal fat excretion was not different among the diet groups, but weights of the small and large intestines were significantly increased in rats fed 6 or 8% pectin compared to those fed 0 or 3%. Our results show that 6 and 8 but not 3% dietary pectin decreased vitamin E availability in rats.

KEY WORDS: • pectin • vitamin E • bioavailability • dietary fiber

¹ Presented in part at the American Physiological Society Annual Meeting in Honolulu, Hawaii, 1983. The Physiologist 26: A82, 1983.

² Present address: U.S. Department of Agriculture. Western Human Nutrition Research Center, P.O. Box 29997, Presidio of San Francisco, CA 94129.

Manuscript received 17 April 1984.

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