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Absorbing subject of Vitamin A
Alberta RN, Mar/Apr 1999 by MacDonald, Helen Bishop
>In Canada, vitamin A requirements are based on the assumption that the average diet contains food from both plant and animal sources. While ideal, that's not always true and, what's more, we now know that the amount of vitamin A obtained from fruits and vegetables has been overestimated. Recent research indicates that provitamin A (beta-carotene) in plants is substantially less well-absorbed than the preformed vitamin A (retinol) found exclusively in animal foods.7,8,9 In light of this research, revised figures indicate that we need 26 (mu)g (more than four times the amount previously believed) of the beta-carotene in dark-green leafy vegetables and carrots, or 12 (mu)g (twice as much) of the beta-carotene in yellow and orange fruits to provide just 1 (mu)g of the retinol found in eggs, milk, fish, and organ meats.7,10 And, since vitamin A is fat soluble, don't overlook the fact that adequate fat intake is imperative.11
Copyright Alberta Association of Registered Nurses Mar/Apr 1999
Provided by ProQuest Information and Learning Company. All rights Reserved
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