A recommended daily allowance of 15 mg has been established for vitamin E during pregnancy. This nutrient is widely available in our natural food supply, generally associated with fats and oils (in seeds or grains) and in milk and leafy green vegetables. The chief function of vitamin E is as antioxidant: it helps to prevent fats and oils from becoming rancid.

Since its discovery, various reports have linked vitamin E with improved reproductive performance in humans. It is known, however, that neither sterility nor abortion can be prevented by this or any other vitamin supplement. When high dosage supplements are taken, symptoms of toxicity (fatigue, nausea, headaches, etc.) occasionally develop. The risk in taking vitamin e supplements when pregnant are unknown.