In 2010, the Panel on Dietetic Products, Nutrition and Allergies from the European Food Safety Authority (EFSA) approved a new health claim that vitamin E protects DNA (the genetic code that makes you, you!), proteins (that play a crucial role in all body processes) and fats (which play many important roles in the body) from damage in the general population and in infants and children up to three years of age [1][2]. Interestingly, dietary surveys in Brazil, Germany, Russia and the United States indicate that vitamin E intakes of many toddlers do not reach the recommended levels [3]. In a different study, vitamin E was also identified as one of the vitamins that tends to be low in children in a range of European countries [4]. What’s more, children aren’t the only ones to be low in vitamin E as this is a concern for the general population [5] and it can be assumed that vitamin E intake is insufficient in pregnant and lactating women as well.