Vitamin E is present in significant amounts in a wide variety of foods, such as nuts, wheat germ oil, whole grains, green leafy vegetables, vegetable oils, and eggs. In fact, the ubiquity of vitamin E makes naturally occurring deficiencies of the vitamin extremely rare. However, the symptoms of such a deficiency can be relatively serious. Most often mild anemia and a decreased level of the lipid-soluble compounds known as tocopherols in the blood plasma occur. However, in chronic cases, ataxia, pigmentary alteration of the retina, and the improper absorption of fats also frequently transpire.