Vitamin E

Vitamin E is a fat-soluble vitamin whose principal role is as an antioxidant, protecting cell membranes and polyunsaturated fatty acids from oxidation. Its requirement is not fixed: it rises as the diet becomes richer in polyunsaturated fats, particularly the fish oils that supply [EPA](/glossary/epa) and [DHA](/glossary/dha), so the more [omega-3](/glossary/omega-3-omega-6) a food contains, the more vitamin E it needs to offset the extra oxidative load. Deficiency is best documented in cats fed almost exclusively on oily fish, where it causes steatitis, or yellow fat disease, a painful inflammation of body fat marked by fever, loss of appetite and a striking reluctance to be touched. Vitamin E works in synergy with [selenium](/glossary/selenium), each partly sparing a moderate shortfall of the other. It has a useful double life in premium foods: natural tocopherol not only nourishes the animal but also acts as an antioxidant preservative for the fats in the food itself, serving as an alternative to synthetic preservatives, which is where it overlaps with the additives [tocopherols](/glossary/tocopherols). Dietary sources include vegetable oils, cereal germ and fresh animal fats. Adequate status supports immune and neuromuscular health. On a label it appears as vitamin E or alpha-tocopherol. See the [Petipedia glossary](/glossary).

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