Final answer:
The need for vitamin E increases with higher intake of polyunsaturated oils due to its role as an antioxidant that protects cell membrane integrity by preventing the peroxidation of polyunsaturated fatty acids.
Step-by-step explanation:
The need for vitamin E rises as people consume more polyunsaturated oil because polyunsaturated fatty acids (PUFAs), like linoleic and α-linolenic acids, are components of cell membranes that are susceptible to oxidative damage. Vitamin E, known chemically as α-tocopherol, acts as a powerful antioxidant, protecting these fatty acids from being attacked by molecular oxygen which can lead to the formation of harmful peroxides. As a result, when the dietary intake of PUFAs increases, the body's requirement for vitamin E also increases to prevent the peroxidation of these PUFAs. This antioxidative protection is essential for maintaining the integrity of cell membranes and preventing damage to tissues such as liver cells, where necrosis can occur due to oxidative stress.
Additionally, the daily requirement for vitamin E increases with higher consumption of PUFA; adults typically need about 10 mg/day of vitamin E, but this requirement can go up to as high as 35 mg/day if the diet contains 1 gm/day of PUFA. Pregnant or lactating women may require an even greater amount of vitamin E. The body's selenium status also influences the need for vitamin E, as it spares the activity of selenium—a trace element in the body.