Stability and dietary contribution of vitamin E added to bread

Daily intake levels of vitamin E in the range of 200-800 IU are now recomme nded for its antioxidant effect. However, only vitamin E supplements or for tified foods may provide these high intake levels. As a fortified food, bre ads were prepared containing 200, 400, 800, or 1,600 IU of added vitamin E (dl-alpha-tocopheryl acetate) per pound loaf. These levels of fortification exerted no adverse effects on bread quality. However, only about two-third s of the added vitamin E was retained (recovered) in the breads, with reten tion values showing no further significant change during the seven-day shel f-life of the product. In fresh breads, vitamin E retention values were nea rly the same (range 66.3-68.5%, average 67.2%) at all levels of vitamin E t ested; this may hold true for levels not tested. Factoring in an average re tention value of 67.2%, and actual potency (81.8%) of the vitamin E source used, a 50-g serving of bread fortified with 1,600 IU of vitamin E per loaf would provide nearly one-fourth of a suggested daily intake of 400 IU.