Characteristics Of Fat-soluble Vitamins

Characteristics Of Fat-soluble Vitamins

Fat-soluble vitamins are a group of essential nutrients, consisting of A, D, E and K vitamins, which the body needs in small doses to maintain good health. This group of vitamins use body fat storage in contrast to water-soluble vitamins such as vitamin B and C groups. Fat-soluble vitamins differ from water-soluble vitamins in their storage and excretion processes. Fat-soluble vitamins found in supplements but are readily available in many foods as part of a healthy diet.

fat-soluble vitamins using adipose, or fat, tissue and liver tissue for storage in the body. Water-soluble vitamins must be regularly consumed to keep levels topped up, but the body can store fat-soluble vitamins for later use.

fat-soluble vitamins last longer in the body than do water-soluble vitamins. The long-term storage system is an advantage: Because your body does not need these vitamins every day, you throw them away before they are required for functions such as blood clots, as in the case of vitamin K. Vitamin D is used in calcium production for bone and to absorb calcium from the small intestine. Three 15-minute exposures to the sun one week, the body can build up enough of a stockpile of vitamin D for these important processes when needed.

Absorption and excretion
The fat-soluble vitamins are absorbed through the small intestine with fats, vitamins use as a storage medium. People with fat absorption conditions, such as Crohn’s disease may have trouble absorbing enough of these vitamins for proper health. The vitamins are also excreted more slowly than water-soluble vitamins

Due to its long-term storage in the body than water-soluble vitamins, fat-soluble vitamins are more likely to cause toxicity ,. The body can not excrete them fast enough. In general, making regular eating habits do not cause toxicity, but taking supplements with high levels can cause an imbalance of vitamins and cause disease. For example, vitamin A overdose can cause headaches and nausea, and in the long term, it can cause blurred vision, decreased growth and dizziness.

According to Colorado State University, the level of fat soluble vitamins in foods does not reduce with cooking, unlike some water-soluble vitamins, because the chemicals are more resistant to heat and other cooking effects.

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