Vitamin E ビタミンE

In Japan: Foods with Nutrient Function Claims and the Dietary Reference Intakes

Wording allowed (current)

“Vitamin E is a nutrient that, through its antioxidant effect, protects lipids in the body from oxidation and helps maintain healthy cells.”

Amount per daily serving

1.89-150 mg (within this range, the wording above may be used without notification)

Proposed revision

“Vitamin E is one of the nutrients that helps protect cells through its antioxidant effect.”

Amount: 1.95-150 mg

Referred to the Consumer Commission on July 17, 2026. The proposal includes a transition period allowing the current wording until March 31, 2030.

Dietary Reference Intakes (2025, ages 30–49)

Adequate intake: men 6.5 mg, women 6.0 mg / tolerable upper intake level: men 800 mg, women 700 mg

In the EU: the register of health claims

EU-authorised claimIn the register: 1 authorised, 15 not authorised

• Only the claim "helps protect cells from oxidative stress" is authorised; the other claims are not authorised.

In the EU, only health claims whose evidence has been assessed by the European Food Safety Authority (EFSA) and authorised by the European Commission may be used on food. “Not authorised” means the evidence for that claim was not established under EU standards — not that the ingredient is dangerous.

What the US NIH says

• Large trials (such as HOPE and SELECT) found it did not prevent heart disease or cognitive decline. In SELECT, prostate cancer increased in men.
• Taking a lot makes bleeding more likely, and the risk of bleeding rises when it is taken with anticoagulants such as warfarin.

Sources: MHLW eJIM "Vitamin E"

Other ingredients in the same categories

• Vitamin D
• Vitamin C
• Vitamin A
• Vitamin B12
• Folate (folic acid)