Researchers analyzed the risk of death and baseline blood levels of vitamin E among 29,092 middle-age and elderly male smokers in the Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study (ATBC). After 19 years of follow-up, approximately 13,000 of the 29,000 original participants had died. Men with the highest baseline blood levels of vitamin E, mostly derived from food, were the least likely to have died from disease. High vitamin E levels were associated with a 21 percent lower risk of cancer, a 19 percent lower risk of cardiovascular disease (CVD), and a 30 percent lower risk of dying from other causes. (Deaths from accidents were not related to vitamin E intake.).
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