Canadian Health Food Association Reassures Canadians of Vitamin E Benefits
March 16, 2005
For immediate release
Canadian Health Food Association Reassures Canadians of Vitamin E Benefits
Study results apply only to older patients with history of heart disease, stroke or diabetes
MARKHAM – The Canadian Health Food Association (CHFA) is joining the Dietary Supplement Education Alliance and other supplement industry representatives in urging caution when interpreting the results of a newly released study on vitamin E.
The HOPE TOO study, published in the March 16 issue of Journal of the American Medical Association (JAMA), suggests that a “daily dose” of vitamin E (400 international units) among high-risk patients is associated with a greater risk of heart failure. High-risk means people over age 55 with a history of heart problems, diabetes, or other risk factors for cardiovascular disease. The average age of the study participants was over 70.
“We want to reassure Canadians who regularly take vitamin E that this study’s findings are incomplete and misleading. The study lacks the adequate research and controlled sampling audience that is needed to justify its conclusion,” said Valerie Bell, president of the CHFA. “The Canadian natural products industry is committed to providing high quality, safe, and effective products, such as vitamin E, to promote the health of Canadians.”
Health Canada’s new natural health products regulations, introduced in January 2004, are designed to ensure the safety and efficacy of all natural products, including vitamin E. There is a thorough review process in place, including a submission of scientific data for each product confirming its health benefits.
“This is certainly not the final word on vitamin E and should not obscure the fact that for millions of healthy people vitamin E has many long-term benefits, including protecting against oxidative damage in body cells and reducing harmful inflammation,” said Annette Dickinson, Ph.D, president of the US-based Council for Responsible Nutrition (CRN). “Since these results have not been seen in other studies, this very well may be a chance effect. There is certainly no evidence that these kind of effects would occur in healthy populations.”
Subjects in the study were typically taking five different medications in addition to vitamin E – including beta-blockers, anti-platelet agents, statins, diuretics, calcium channel blockers and ACE inhibitors – yet the increase in heart failure was attributed exclusively to vitamin E, with no adjustment for pharmacotherapy.
“This study is like comparing apples and oranges,” said Dr. Barbara Levine, associate clinical professor of nutrition in medicine and the director of the Nutrition Information Center at Weill Medical College of Cornell University. “The chronically ill population is distinctly different from the general population. People need vitamin E. It’s an important antioxidant and is perfectly safe for the general population to take to maintain good health.”
The Canadian Health Food Association is a non-profit federally chartered trade association. Its 1300 members include retailers, manufacturers, wholesalers, distributors, consultants and other member associations that are involved in a variety of industry sub-sectors such as supplements, vitamins, herbals, homeopathics, sports nutrition products, natural foods and organic products.
The Dietary Supplement Education Alliance is a US-based partnership created to promote the responsible use of vitamins, minerals, herbs and specialty supplements.
For more information contact:
Jonathan Noyek
Canadian Health Food Association
1 800 661-4510
www.chfa.ca
Deb Knowles
Dietary Supplement Education Alliance
(941) 349-9044
www.supplementinfo.org
Judy Blatman
Council for Responsible Nutrition
(202) 204-7962
www.crnusa.org/vitamineissafe.html
