Facts About Vitamin A

What is vitamin A?

“Vitamin A” is the blanket term for retinoids, biologically active compounds that occur naturally in both plant and animal tissues.

The vitamin A that comes from animal sources is fat-soluble, and in the form of retinoic acid, retinal and retinol.

The vitamin A in fruits and vegetables is in the form of  “provitamin A” -vitamin A precursors also known as  carotenoids, which must be converted by the human body into usable retinoids. They are water-soluble and do not accumulate in the body, so toxicity is rare.

Why is vitamin A necessary?

What are the signs of a deficiency?

Vitamin A deficiency is common in developing countries.

How much need?

How do you get enough vitamin A from foods?

Are there risks associated with too much vitamin A?

Excessive, chronic intake of some forms of vitamin A can be toxic. Avoid taking supplemental vitamin A as retinol or retinoic acid, and instead use plant-derived vitamin A precursors such as beta-carotene (in addition to other mixed carotenoids). Also avoid concentrated animal sources such as cod liver oil (although some forms of cod liver oil are vitamin A reduced and are safe – check the label). Warning symptoms of overdose include hair loss, confusion, liver damage and bone loss.

 

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