Fat-Soluble Vitamins

A, D, E, K
Fat-Soluble Vitamins

• found in fats and oils

• require bile for absorption
• enter the lymph, then the blood
• held and stored in fatty tissues
– daily requirements need not be met
• may reach toxic levels
– not readily excreted
Vitamin A
• 3 forms in the body
– retinol
– retinal
– retinoic acid
• collectively known as retinoids
– found in food derived from animals

Retinol, the alcohol form Retinal, the aldehyde form Retinoic acid, the acid form

Cleavage at this point can

yield two molecules of vitamin A*
Beta-carotene, a precursor
Vitamin A

• precursor: beta-
carotene
– derived from plant
foods
– can split and form
retinol in intestine
and liver
Vitamin A

• promote vision
– small losses of retinal
– requires continual replenishment
• maintain epithelial tissue and skin
– mucous membranes
• support reproduction and growth
– sperm development
– fetal development
 Vitamin A

• deficiency
– infectious disease
• pneumonia, measles, diarrhea
– keratinization
• dry, rough, scaly skin
– night blindness
 Vitamin A–Deficiency Symptom
Night Blindness

In dim light, you can make out the details in A flash of bright light momentarily blinds
this room. You are using your rods for vision you as the pigment in the rods is bleached.

You quickly recover and can see With inadequate vitamin A, you do not recover
the details again in a few seconds. but remain blinded for many seconds.
 Vitamin A
• toxicity
– yellow skin: too much beta-
carotene
• excess stored under skin in fat
– weaken bones
• found in
– colorful vegetables
– liver
 Micrograms RAE
Food Serving size (kcalories)

RDA RDA
for for
women men

VITAMIN A
Dark green and deep orange vegetables (green)
and fruits (purple) and fortified foods such as milk
contribute large quantities of vitamin A. Some foods
are rich enough in vitamin A to provide the RDA
and more in a single serving.

Key:
Breads and cereals
Vegetables
Fruits
Milk and milk products
Legumes, nuts, seeds
Meats
Best sources per kcalorie

Vitamin A in Selected Foods

 Vitamin D

• body can make

– from sunlight
– precursor made from cholesterol
• not essential
• production occurs in liver and kidney
– diseases can affect activation
Vitamin D

• target tissue
– intestines, kidneys, bones
• part of the bone-making/maintenance team
– maintains blood concentrations of Ca & P
• deficiencies
– ultimately creates a calcium deficiency
Vitamin D

• toxicity
– most common in vitamin D
– excess vitamin D = increase in blood
calcium = stones or hardening of blood
vessels
Vitamin D
• sources
– fortified food: milk, margarine, cereals,
beef, eggs
– sun
• 10-15 minutes several times a week
• dark pigmented skin needs more
–3 hours = 30 minutes
– storage from the summer does not last
the winter
Vitamin D Synthesis and Latitude
Vitamin E
• antioxidant
– defender against free radicals
• polyunsaturated fatty acids
• may reduce the risk of heart disease
• deficiencies
– rare
– erythrocyte hemolysis
• preemies – destruction of red blood
cells
Vitamin E

• toxicity
– rare
– may interfere with blood-clotting
mechanisms of vitamin K
• widespread in food
– easily destroyed by heat processing
 Vitamin K

• aids in blood clotting

• deficiency causes hemorrhagic disease
• toxicity
– not common
• sources
– made by bacteria in GI tract
• absorbed and stored in liver
• ½ of needs
• liver is also high in vitamin K
 Vitamin A, D, E, K
Recommendations
VITAMIN RDA UPPER LEVEL

A 700-900 ug 3,000 ug

D 5-15 ug 50 ug

E 15 mg 2000 mg

K 90-120 ug none