Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Influence of Dietary Fat on Beta-Carotene Absorption and Bioconversion into Vitamin A

Author
item Ribaya-Mercado, Judy - TUFTS-HNRCA

Submitted to: Nutrition Reviews
Publication Type: Review Article
Publication Acceptance Date: October 1, 2001
Publication Date: April 1, 2002
Citation: RIBAYA-MERCADO, J.D. INFLUENCE OF DIETARY FAT ON BETA-CAROTENE ABSORPTION AND BIOCONVERSION INTO VITAMIN A. NUTRITION REVIEWS. 2002;60:104-10.

Technical Abstract: Dietary fat facilitates the utilization of carotenoids and, based on serum ß-carotene or retinol responses following ingestion of meals containing carotene and fat sources, it has been reported that the amount of fat required in a meal may be minimal (~3-5 g). However, the dietary fat requirement for optimal carotene utilization in humans cannot be fully ascertained without longer-term dose-response studies that measure the changes in vitamin A body stores in response to varying levels of dietary fat. In humans, vitamin A body stores can be determined by use of stable isotope-dilution methods. Animal studies have shown that although the level of dietary fat has no effect on serum vitamin A concentrations of animals fed ß-carotene, higher liver vitamin A concentrations were found in those that ingested higher fat levels. Other factors that might influence the relationship of fat intake and ß-carotene utilization include the type of fat ingested, physicochemical properties of the carotenoid source, amount of carotene ingested, whether fat and ß-carotene sources are provided in the same meal, the presence of helminthic infections, age, and vitamin A status.

Last Modified: 9/2/2014
Footer Content Back to Top of Page