Foods containing vitamin a and e
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Foods Containing Vitamin A and E
Dairy Products: A Source of Vitamins A and E
Dairy products are a notable source of vitamins A and E. Research indicates that whole, semi-skimmed, and skimmed milk, along with fortified milk, yogurt, cream, cheese, custard, butter, margarine, and dairy-based probiotic products, contain these essential vitamins. Vitamin A in dairy products is primarily in the form of retinyl palmitate, while vitamin E is present as alpha-tocopherol. Fortified dairy products can significantly enhance the intake of these vitamins, contributing up to 39% of the recommended daily intake (RDI) for vitamin A and 24% for vitamin E in elderly individuals .
Infant Foods: High Vitamin A and E Content
Commercial infant foods in the UK have been found to contain high levels of vitamins A and E. These foods, including ready-to-feed formulas, often exceed the recommended daily intake levels set by health authorities. This high content necessitates careful monitoring to avoid potential overexposure, although it also highlights the role of these foods in preventing deficiencies .
Traditional Arctic Foods: Rich in Vitamins A and E
Traditional foods consumed by Indigenous Peoples in the Canadian Arctic, such as sea mammal fats and organ meats, are excellent sources of vitamins A and E. These foods provide significant amounts of retinol and alpha-tocopherol, contributing to the nutritional adequacy of these populations. However, despite the richness of these traditional foods, there is still a high prevalence of vitamin E inadequacy among these groups .
Plant-Based Sources: Key Contributors to Vitamin Intake
In Korea, plant-based foods are major contributors to the intake of vitamins A and E. Sweet potatoes, carrots, red pepper powder, spinach, and citrus fruits are primary sources of vitamin A, while soybean oil, red pepper powder, spinach, and eggs are significant sources of vitamin E. Despite the adequate intake of vitamin A, many individuals in Korea do not meet the adequate intake levels for vitamin E, indicating a need for increased consumption of vitamin E-rich foods .
Biofortified Crops: Enhancing Vitamin Stability
Biofortification of crops, such as sorghum, has been shown to improve the stability and accumulation of provitamin A (beta-carotene) by coexpressing vitamin E. This enhancement helps mitigate the degradation of beta-carotene, ensuring that the nutritional value of these crops is maintained during storage. This approach is particularly beneficial for populations relying on sorghum as a staple food, addressing vitamin A deficiencies effectively .
Conclusion
A variety of foods, including dairy products, infant foods, traditional Arctic foods, and plant-based sources, provide essential vitamins A and E. Fortification and biofortification strategies further enhance the availability and stability of these vitamins, contributing to better nutritional outcomes. However, there remains a need for targeted nutritional education and interventions to address specific deficiencies, particularly for vitamin E.
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