Nutrition at High Altitude

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Abstract
Food records confirm that there is a high risk of malnutrition at high altitudes because of the usual lack of fresh food. As to the use of pharmacologic properties of micronutrients, only some data on vitamin E are described. Two placebo-controlled studies showed that a prolonged stay at high altitude caused a decrease in physical performance and a deterioration of blood flow, most probably because of increased lipid peroxidation. Supplementation with vitamin E prevented these changes. More research is desirable to obtain valid data on nutritional requirements and to obtain the basis for special recommendations for nutrition at high altitude.