Taking too much vitamin e can cause: fatigue, nausea, headache, dizziness, blurred vision, and excessive or low menstrual periods in women.

Vitamin e is an essential vitamin, the intake of a normal amount of vitamin e is good for the human body, but if the intake of vitamin e is too much, it will have side effects, what are the side effects? The following let us go together to understand it.

Vitamin E is a fat-soluble vitamin, because it can not be dissolved in water, so the intake of too much can not be quickly excreted, it will cause accumulation in the body, and some adverse reactions, such as the nervous system may have an impact.

Topical use of vitamin E is a lot of people, may cause allergic reactions of the skin, producing dermatitis, so for patients with many underlying diseases using vitamin E should be more careful, such as diabetes, high blood pressure, overweight, cholesterol abnormalities of the people, the use of vitamin E should be moderate, do not overdo it.

Adults have taken relatively large doses of vitamin E (dextro-alpha-tocopherol 400~800mg/d) for years without any significant damage. Occasional muscle weakness, fatigue, vomiting, and diarrhea have been observed in those taking 800 to 3200 mg/d . The most pronounced toxic effect of vitamin E at 1000 mg/d is antagonism of the effects of vitamin K and potentiation of the effects of oral coumarin anticoagulants, which can lead to significant bleeding.

U.S. medical experts advise: long-term use of high doses of vitamin E can cause a variety of diseases. Among the more serious are: thrombophlebitis or pulmonary embolism, or both at the same time, this is due to large doses of vitamin E can cause platelet aggregation and formation; elevated blood pressure, blood pressure can be lowered or return to normal after stopping the drug;

Both sexes can be breast enlargement, headache, dizziness, vertigo, blurred vision, muscle weakness, cracked skin, lipitis, xerostomia, hives; diabetes or angina symptoms significantly worse. angina pectoris; hormone metabolism disorders, decreased plasminogen; increased blood cholesterol and triglyceride levels; increased platelet counts with increased viability and decreased immune function.

Foods rich in vitamin E include: pressed vegetable oils (see below for specific types), fruits and vegetables, nuts, lean meats, dairy, eggs, and citrus peels. Fruits and vegetables include kiwi, spinach, cabbage, cauliflower, kale, romaine lettuce, sweet potatoes, and yams. Nuts include almonds, hazelnuts, and pecans.