BACKGROUND: The role of dietary antioxidant vitamins in preventing coronary 
heart disease has aroused considerable interest because of the knowledge that 
oxidative modification of low-density lipoprotein may promote atherosclerosis.
METHODS: We studied 34,486 postmenopausal women with no cardiovascular disease 
who in early 1986 completed a questionnaire that assessed, among other factors, 
their intake of vitamins A, E, and C from food sources and supplements. During 
approximately seven years of follow-up (ending December 31, 1992), 242 of the 
women died of coronary heart disease.
RESULTS: In analyses adjusted for age and dietary energy intake, vitamin E 
consumption appeared to be inversely associated with the risk of death from 
coronary heart disease. This association was particularly striking in the 
subgroup of 21,809 women who did not consume vitamin supplements (relative risks 
from lowest to highest quintile of vitamin E intake, 1.0, 0.68, 0.71, 0.42, and 
0.42; P for trend 0.008). After adjustment for possible confounding variables, 
this inverse association remained (relative risks from lowest to highest 
quintile, 1.0, 0.70, 0.76, 0.32, and 0.38; P for trend, 0.004). There was little 
evidence that the intake of vitamin E from supplements was associated with a 
decreased risk of death from coronary heart disease, but the effects of 
high-dose supplementation and the duration of supplement use could not be 
definitely addressed. Intake of vitamins A and C did not appear to be associated 
with the risk of death form coronary heart disease.
CONCLUSIONS: These results suggest that in postmenopausal women the intake of 
vitamin E from food is inversely associated with the risk of death from coronary 
heart disease and that such women can lower their risk without using vitamin 
supplements. By contrast, the intake of vitamins A and C was not associated with 
lower risks of dying from coronary disease.