VITAMIN E INSUFFICIENCY IN BEDRIDDEN OLDER PEOPLE: ASSOCIATION WITH DEMENTIA, NUTRITIONAL STATUS AND ROUTE OF DIETARY ADMINISTRATION

The population aged sixty or more has increased globally. The elderly population presents a high risk of malnutrition and other nutritional deficiencies due to the decrease in cognitive and physiological functions which compromise the nutrients intake and metabolism. The oxidative stress and dysregulation of immune and inflammatory responses that occur with age predispose to the development of frequent diseases such as infections, cardiovascular and neurological diseases, diabetes, cancer, and arthritis. In this sense, due to its participation in these processes, vitamin E stands out. This vitamin is considered one of the main fat-soluble antioxidants, and the term refers to 8 compounds: 4 tocopherols and 4 tocotrienols (α, β, γ and δ). It is important to note that the scope of vitamin E activities extends beyond the antioxidant defense and includes neuro-protective, anti-inflammatory, and cholesterol-lowering properties. It also acts by regulating gene expression and preventing neurodegenerative diseases, such as Alzheimer’s disease. Studies evaluating the nutritional status related to vitamin E and its supplementation impact in elderly are inconclusive and sometimes controversial, especially in developing countries.