The Recommended Dietary Allowances (RDA) of vitamin E is 10 milligrams for the adult male and 8 milligrams for the adult female. Your RDA of vitamin E can be achieved without supplements by eating plant oils (vegetable oil, margarine, salad dressings), dark green and leafy vegetables, whole cereal grain products, liver, egg yolks, milk fat , nuts, seeds or butter.

Vitamin E is a fat-soluble vitamin and is stored in the body. There is however no known case of toxicity due to excess vitamin E.

Unfortunately, because of the role vitamin E plays in your body as an antioxidant, it has been touted as an "anti-aging" vitamin, which is not true. Vitamin E does combine with oxygen which is beneficial to polyunsaturated fats and vitamin A. Both polyunsaturated oils and vitamin A combine with oxygen and break down. Vitamin E interferes with that break down process. Because of its antioxidant properties, vitamin E is stable to most cooking methods except long cooking at very high temperatures that would break down fat as well.

Vitamin E deficiency has not been proven in humans, but it has in animals. Vitamin E is so widespread in foods that it is difficult to produce a deficiency in humans. Also, because it can be stored in the body, it is difficult to produce a deficiency. I suppose it would be possible to induce a vitamin E deficiency by eating an extremely low fat diet for a prolonged period of time. Other fat soluble vitamin deficiencies would also appear though.