1. Fat Soluble Vitamins Water Soluble Vitamins
The Vitamins
Fat Soluble Vitamins
Water Soluble Vitamins

2. Characteristics of Vitamins
Objectives
Characteristics of Vitamins
Vitamins are micronutrients
Very small amounts are needed by the body (>1 gm)
Very small amounts are contained in foods.
Vitamins are essential.
The roles they play in the body are very important.
Most vitamins are obtained from the foods we eat.
Some are made by bacteria in the intestine
One is made in the skin
There is no perfect food that contains all the vitamins in the right amount.

3. Characteristics of Vitamins
Objectives
Characteristics of Vitamins
Vitamins are non-energy producing
They do not contain kcalories.
They are involved in extracting energy from the macronutrients.
Some vitamins in foods are precursors.
Vitamins are classified according to how soluble they are in fat or water.

4. Fat Soluble Vitamins vs. Water Soluble Vitamins
Young adult male came into ER and presented symptoms
-all symptoms were more apparent when standing for long periods 4

5. Vitamins are derived from a variety of foods.
Variety is the Key
Vitamins are derived from a variety of foods. 5

6. Fat Soluble Vitamins
Vitamin A, D, E, K

7. Objectives Objectives
After reading Chapter 6, completing a concept map and class discussion, you will be able to:
Identify fat soluble vitamins
Distinguish fat soluble vs water soluble
Identify food sources for Vitamins A,D,E,K
Identify toxicity levels for Vitamins A,D,E,K
Describe one major role for Vitamins A,D,E,K

8. Fat Soluble Vitamins: Characteristics
Essential
Organic Structure
Non-energy Producing
Micronutrients
Stability
Bioavailability
Toxicity 8

9. Vitamin Misconception
“More is Better” 9

10. Toxicity Toxicity is rare but it is a possibility.
Toxicity is very rarely associated with food.
Toxicity results from overuse of supplements. 10

11. Vitamin Concept Map
Vitamin
FUNCTIONS
Other Facts
Food Sources

12. Vitamin A
SOURCES
Functions 12 12

13. Vitamin A
Other Facts
Young adult male came into ER and presented symptoms
-all symptoms were more apparent when standing for long periods 13 13

14. Vitamin A Other names Preformed Vitamin A – retinyl esters
Retinol, Retinal, Retinoic acid
Sources: animal foods, fortified foods, pharmaceutical supplements
Provitamin A - Precursors=carotenoids
Beta-carotene and other carotenoids
Sources: plant foods
Young adult male came into ER and presented symptoms
-all symptoms were more apparent when standing for long periods 14

15. Vitamin A 2001 RDA Upper level for adults: 3000 g/day
Men: 900 g RAE/day
Women: 700 g RAE/day
RAE=Retinol Activity Equivalents
1 microgram of retinol
12 micrograms of beta-carotene
24 micrograms of other precursor carotenoid
Upper level for adults: 3000 g/day 15

16. Vitamin A Chief functions in the body Vision
Maintenance of cornea, epithelial cells, mucous membranes, skin
Bone and tooth growth
Reproduction
Immunity
Antioxidant effect of beta-carotene 16

17. Vitamin A in Vision 17

18. Vitamin A
Function in protein synthesis and cell differentiation 18

19. Vitamin A Deficiency Night blindness Xerosis (corneal drying)
Bitot’s spots
Karatomalacia
Xerophtalmia
Hyperkaratosis
Impaired immunity 19

20. Vitamin A Deficiency
Keratinization
Vitamin A deficiency symptom 20

21. Vitamin A Toxicity Toxicity from provitamin A impossible
Conversion of carotenoids to retinal highly regulated by the body
Homeostatic mechanisms control tightly
Toxicity from preformed A inevitable
Efficient absorption and hepatic storage of A
Storage continues until pathologic condition develops; liver stores ~80% of body reserves 21

22. Vitamin A Toxicity
Large % of population in developed nations have intakes of preformed vitamin A higher than the RDA
75% of people may be routinely ingesting more than RDA
Some studies suggest that as little as twice the RDA intake may contribute to subclinical Vitamin A toxicity 22

23. Acute Toxicity
Occurs when adults ingest >100x RDA of preformed Vitamin A for a period of hours or several days.
Occurs when children ingest >20x RDA of preformed Vitamin A for same period.
Less of a problem than chronic toxicity 23

24. Acute Toxicity Acute toxicity symptoms Blurred vision
Nausea, vomiting, vertigo
Increase of pressure inside skull, mimicking brain tumor
Headaches
Young adult male came into ER and presented symptoms
-all symptoms were more apparent when standing for long periods 24

25. Chronic Toxicity Occurs when adults ingest Wide individual variabilty
>25,000 IU preformed Vitamin A for >6 years
>100,000 IU preformed A for >6 months
Wide individual variabilty
Children particularly sensitive to daily intakes of 1500 IU/kg body weight.
Elderly at significantly greater risk 25

26. Chronic Toxicity Chronic toxicity symptoms
Increased activity of osteoclasts causing reduced bone density
Liver abnormalities
Birth defects 26

27. Vitamin A & Macular Degeneration
Studies in the elderly suggest that the use of large doses of certain vitamins and minerals are beneficial in the prevention of macular degeneration
Some evidence exists that improvement in existing damage may be seen

28. Vitamin A & Macular Degeneration
Mineral
Amount
% DV A
14,320 IU
286 C
235 mg
371 E
200 IU
667
Zinc
348 mg
232
Copper
0.8 mg 40

29. WARNING

30. Vitamin A & Macular Degeneration
Vitamin A directs the process of borrowing and redepositing calcium in the bone
Too much preformed Vitamin A (retinol) can promote fractures.
Use Vitamin A in form of beta-carotene, a pre-curser form which does not increase fractures

31. Vitamin A Sources Beta-carotene
Dark leafy green vegetables, spinach, broccoli
Deep orange veggies
Carrots, pumpkin, squash, sweet potato
Deep orange fruits
Apricots, cantaloupe 31

32. Vitamin A Sources Retinol Fortified milk, butter cheese, cream
Fortified margarine
Eggs
Liver 32

33. Copyright 2005 Wadsworth Group, a division of Thomson Learning

34. Vitamin D
SOURCES
Functions 34 34

35. Vitamin D
Other Facts 35 35

36. Vitamin D Other names Calciferol 1,25-dihyroxy vitamin D (calcitriol)
Animal version: vitamin D3 or cholecalciferol
Plant version: vitamin D2 or ergocalciferol
Precursor is the body’s own cholesterol 36

37. Vitamin D 1997 adequate intake (AI) Upper level for adults: 50 g/day
19-50 years: 5 g/day
51-70 years: 10 g/day
more than 70 years: 15 g/day
Upper level for adults: 50 g/day 37

38. Vitamin D Chief functions in the body Mineralization of bones
raises blood calcium and phosphorus by increasing absorption from digestive tract
withdrawing calcium from bones
stimulating retention by kidneys) 38

39. Vitamin D Calcium and phosphorous absorption
Without D only 10-15% dietary calcium absorbed
With D absorption increased to 30-40%
Without D about 60% phosphorous absorbed
With D absorption increased to ~80% 39

40. Vitamin D
Recent research indicates Vitamin D has a role in the prevention of
Heart disease
Type-1 Diabetes
Multiple Sclerosis
Rheumatoid Arthritis
Crohn’s Disease
Certain Cancers 40

41. Vitamin D Nonskeletal functions of Vitamin D
Brain, prostate, breast, colon tissues and immune cells have Vitamin D receptors and respond to 1,25-dihydroxyvitamin D (the active form of D)
1,25-dihydroxyvitamin D controls more than 200 genes
Potent immunomodulator 41

42. Vitamin D Deficiency Rickets Osteomalacia Inadequate calcification
Misshapen, deformed
Lax muscles with spasm
Osteomalacia
Loss of calcium
Soft, deformed bones
Pain, weakness 42

43. Vitamin D Toxicity – Hypervitaminosis D
Elevated blood calcium
Calcification of soft tissues (blood vessels, kidneys, heart, lungs, tissues around joints)
Thought to be the most frequently occurring vitamin toxicity but……….. 43

44. Vitamin D The Sunshine Vitamin
Approximately 90% of Vitamin D requirement obtained from sun
UV light from sun hits skin, triggers synthesis
Activated in liver and kidneys 44

45. Vitamin D Sources Fortified Veal, Beef Egg yolk
Milk
Margarine
Butter
Cereal
Veal, Beef
Egg yolk
Fatty fish (salmon, sardines, herring) 45

46. Vitamin E
SOURCES
Functions 46 46

47. Vitamin E
Other Facts 47 47

48. Vitamin E Other name: alpha-tocopherol 2000 RDA
Adults: 15 mg/day
Upper level for adults: 1000 mg/day
Easily destroyed by heat and oxygen 48

49. Vitamin E Chief function in the body Antioxidant
stabilization of cell membranes,
regulation of oxidation reactions,
protection of polyunsaturated fatty acids and vitamin A 49

50. Vitamin E: Antioxidant50

51. Vitamin E Sources Polyunsaturated plant oils Leafy green vegetables
Margarine
Salad dressing
Leafy green vegetables
Wheat germ
Whole grains
Egg yolks
Nuts and seeds 51

52. Vitamin K
SOURCES
Functions 52 52

53. Vitamin K
Other Facts 53 53

54. Vitamin K Other names 2001 AI Phylloquinone Manaquinone Menadione
Naphthoquinone
2001 AI
Men: 120 g/day
Women: 90 g/day 54

55. Vitamin K Family of vitamins Identified by German scientists
Naturally found in primarily two forms
K1 and K2
K3 simpler form; synthetically created
Identified by German scientists
Required for normal blood clotting
Named “K” for German word for “clot”
No Tolerable Upper Limit 55

56. Vitamin K
Bacteria in intestines produce ~75% of Vitamin K absorbed by body daily
Vitamin K not stored in body
Vitamin K needs to be supplied daily
Absorption dependent on healthy liver and gall bladder
Young adult male came into ER and presented symptoms
-all symptoms were more apparent when standing for long periods 56

57. Vitamin K K1 produced by plants we eat
K2 produced by bacteria in intestine; converted from K1
K2 more potent (15x); more active; and wider range of activities
Better absorbed; longer biological activity
Predominant form found in body tissues
Used preferentially by all tissues but liver 57

58. Vitamin K Chief functions in the body
Synthesis of blood-clotting proteins and bone proteins that regulate blood calcium 58

59. Vitamin K: Other Functions
Synthesis of bone proteins that regulate blood calcium; prevent bone loss
Integration of calcium into bones
Prevent calcium deposition in blood vessels (vascular calcification)
Maintain blood vessel elasticity 59

60. Vitamin K and Medication
Bisphosponates – osteoporosis drugs
K improves utilization of these drugs
Wafarin - anticoagulants
As little as 1 mg/day can interfere with anticoagulant activity of drug 60

61. Vitamin K Sources Bacterial synthesis in GI tract
Leafy green vegetables
Cruciferous vegetables
Liver
Milk 61

62. Vitamin K Sources Vitamin K1 produced by plants and algae
Broccoli, kale, chard; plant oils like canola and soybean
Hydrogenated soybean oil has ineffective K
Vitamin K2 produced by bacteria in gut
Food Sources: fermented soybean (Natto); dairy products, egg yolk 62

63. Antioxidants
Objectives

64. Antioxidants
Objectives

65. Objectives Objectives
After reading Chapter 6, completing a concept map and class discussion, you will be able to:
Identify fat soluble vitamins
Distinguish fat soluble vs water soluble
Identify food sources for Vitamins A,D,E,K
Identify toxicity levels for Vitamins A,D,E,K
Describe one major role for Vitamins A,D,E,K

66. Objectives
Fat Soluble Vitamins
THE END!