Vitamin E can be taken one capsule a day, but should not be taken for long periods of time.

The recommended amount of vitamin E is 14 milligrams per day for adults, and for nutritional therapy for three to six months, the upper limit of the recommended safe dose is 600 milligrams per day.

For the general population to prevent disease, experts do not recommend supplementation with vitamin E. As long as you eat a normal diet, make sure you have a certain amount of oil every day, such as 20 to 30 grams of cooking oil, eat eggs and meat, and a moderate amount of nuts, you are usually not deficient in vitamin E.

Some people who are full vegetarians and do not dip into any oil at all are more likely to be deficient. There are some special patients who do not consume enough for a short period of time and have little health impact. Some people with gastrointestinal disorders and fat malabsorption can cause vitamin E deficiency and require nutritional therapy.

Extended information:

Foods rich in vitamin E:

Foods rich in vitamin E include: fruits and vegetables, nuts, lean meat, dairy, eggs, pressed vegetable oils, citrus peels, etc. Fruits and vegetables include kiwi, spinach, cabbage, cauliflower, kale, lettuce, sweet potatoes, yams. Nuts include almonds, hazelnuts and pecans.

Pressed vegetable oils include sunflower seeds, sesame seeds, corn, olives, peanuts, and camellia. In addition, safflower, soybean, cottonseed, wheat germ, and cod liver oil all contain some amount of vitamin E. The most abundant is wheat germ, from which most natural vitamin E was initially extracted, and is usually obtained from vegetable and soybean oils.

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