Final answer:
People with liver or gallbladder diseases are at the greatest risk for vitamin E deficiency due to impaired fat absorption, with increased needs during pregnancy, lactation, and diets high in PUFAs. Pregnant women and vegetarians may also be at risk but to a lesser extent.
Step-by-step explanation:
Individuals at the greatest risk for vitamin E deficiency are primarily those with conditions that lead to impaired fat absorption, such as liver or gallbladder diseases.
This is due to the role of the liver in metabolizing and storing fat-soluble vitamins, including vitamin E, and the involvement of the gallbladder in the emulsification and digestion of fats.
Therefore, conditions like hepatic necrosis, celiac disease, and other malabsorptive disorders can lead to a deficiency. The daily requirement of vitamin E for adults is around 10 mg/day, but this can be higher if the diet is rich in polyunsaturated fatty acids (PUFAs).
It is also noted that pregnant or lactating women require an increased amount of vitamin E, whereas a true essential fatty acid deficiency is rare in developed countries. Vegetarians may be at risk if their diet lacks adequate sources of vitamin E, although this is generally less common.