2011lecture8_fat soluble vitamins

8/6/2019 2011Lecture8_Fat Soluble Vitamins

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Vitamins - fat soluble

Lecture 8

February 14, 2011

Dr. Wassef

A D E K


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Department of Food Science

Lecture 8: Feb 14, 2011

Food & Health 400:104

Lecture 8

Six Classes of Nutrients

Carbohydrate

Protein

Fat

MineralsWater

Vitamins

Substances obtained from food and

used by body to promote growth,

maintenance and repair

Essential Nutrients

Energy Yielding Nutrients

Macro- or Micronutrients

Inorganic or Organic nutrients


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Lecture 8

Vitamin Overview

What are vitamins?

What are the two types of vitamins?

Where do I get my vitamins?

How much do I need?

Why are the vitamins important?


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Lecture 8

What are Vitamins?

Vitamins primary role is providing energy.

You cant overdose on vitamins

All adults should take antioxidant supplements.

Fruits and vegetables tend to be the richest sources

of vitamins.

In general, nutrients are absorbed equally well fromfoods as from supplements.


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What are Vitamins?

Vital promote growth and reproduction andmaintain health

organic

do NOT supply caloriesProvide energy from macro-nutrients


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What are Vitamins?

Majority are not synthesised in body

Required in small amounts

Micronutrients

ARE THEY IMPORTANT ???

YES!!!

Both Toxicity and Deficiency can affect the

functions of other vitamins and lead to disease


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Lecture 8

What are Vitamins?

HOW ARE THEY DIFFERENT TO OTHER NUTRIENTS?

CarbohydrateProtein

Fat

Minerals

Water

Required in larger amounts

Inorganic


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Lecture 8

Good Sources of

Vitamins in theUSDA

MyPyramid

Vitamins are

EssentialNutrients whichmeans..


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What are Vitamins?

Scurvy: Vitamin C Deficiency DiseaseBleeding Gums; tooth loss; death

Rickets: Vitamin D Deficiency DiseaseAbnormal bone growth

Pellagra: Niacin Deficiency DiseaseDiarrhea; inflammation of skin; mental disorders and death


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Bioavailability

= amount available + amount absorbed

EfficiencyofdigestionEnzymes, bacteria

Nutritional StatusStorage; Elimination

Otherfoods consumedatthe same timeFats

FoodpreparationLoss with heat

Source ofnutrientSynthetic, natural, fortified


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Are you getting the right amount of

Vitamins from your diet??


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Understanding Dose

Concentration(increasing)

Response

(gettingBETTER)

1 32

Dose response curves



Vitamins


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Try to prevent nutrient deficiency and reduce the risk ofdisease

Reference Values

Quantitative estimates of nutrient intakes

Used for planning and assessing diets of HEALTHYindividuals

Average daily nutrient intake of individuals over time

Amount over chronic time that has the biggest effect.

Dietary Reference Intakes (DRIs)

Based on scientific evidence; body stores; consequence of

deficiency; cause of depletion; association with chronic

disease

If have medical problem you have different

nutritional needs


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Estimated Average Requirement (EAR)

estimated amount to meet the nutrient requirements of half thehealthy individuals of a specific age and gender

Recommended Daily Allowances (RDAs)the average daily intake level that is sufficient to meet the nutrientrequirement of nearly all (97-98%) healthy individuals in aparticular life stage and gender group

Tolerable Upper Limit (UL)highest level of a daily nutrient that is likely to pose no risk ofadverse health effects to almost all individuals

Dietary Reference Intakes (DRIs)


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Lecture 8 http://books.nap.edu/execsumm_pdf/6015.pdf

Inadequate

Appropriate Excess

EAR 50%risk

RDA 2-3%

risk

UL 0% risk


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New RDA or AI

Ages 19-50 Years

UL

Ages 19-70 Years

Women Men Men & Women

Vit A (g/d) 700 900 3,000

Vit C (mg/d) 75 90 2,000Vit D (g/d) 5 5 50

Vit E (mg/d) 15 15 1,000

Vit K (g/d) 90 120 ND

Thiamin (mg/d) 1.1 1.2 ND

Riboflavin (mg/d) 1.1 1.3 ND

Niacin (mg/d) 14 16 35

B6 (mg/d) 1.3* 1.3* 100


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Lecture 8

Sources ofDRI

http://www.iom.edu/Object.File/Master/21/372/0.pdf

http://www.iom.edu/Object.File/Master/7/296/webtablevitamins.pdf


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Are you getting the right amount of

Vitamins from your diet??


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Two Classes ofVitamins

Water Soluble

Vitamin C

B VitaminsThiamin

Riboflavin

Niacin

Pantothenic Acid

Biotin

Vitamin B6Folic Acid

Vitamin B12

Fat Soluble

Vitamin A

Vitamin D

VitaminE

Vitamin K


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Lecture 8

Vitamin Comparison

Fat Soluble

Vits A, D, E, K

WaterSoluble

Vits B & C

Absorption Lymph then

blood/protein carrier

Directly into blood


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Lecture 8

Vitamin Comparison

Fat Soluble

Vits A, D, E, K

WaterSoluble

Vits B & C



Directly into blood

Storage Long term Short term


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Vitamin Comparison

Fat Soluble

Vits A, D, E, K

WaterSoluble

Vits B & C



Directly into blood


Excretion Less readily excreted

remain in fat storage

sites

Kidneys detect and

remove in urine


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Lecture 8

Vitamin Comparison

Fat Soluble

Vits A, D, E, K

WaterSoluble

Vits B & C



Directly into blood




sites

Kidneys detect and

remove in urine

Toxicity Likely Possible


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Lecture 8

Vitamin Comparison

Fat Soluble

Vits A, D, E, K

WaterSoluble

Vits B & C



Directly into blood




sites

Kidneys detect and

remove in urine

Toxicity Likely Possible

Requirements Regular intake Daily intake


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Lecture 8

Fat soluble Vitamins the functions

Vitamin A

Vitamin D

Vitamin E

Vitamin K


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Fat soluble Vitamins digestion

Digestion and absorption follow a similar pathwayto dietary fats

Insoluble in water packaged into chylomicrons

Taken up by liver can be stored

Transported to other tissues via proteins

Condition which alters/hinders function of intestineor fat absorption will limit the absorption


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Vitamin A identified in 1913 1stfat soluble vitamin

Essential Nutrient


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Vitamin A

FUNCTION: Versatile

Best known function is in vision.

Retinal in pigment

Night Blindness

Helps to maintain healthy epithelial tissue.Reproduction & Development

ImmunityGrowth


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Vitamin A

Pre-formed (Retinyl ester) Pro-vitamin (-carotene)

Retinol

Retinal

Retinoic Acid

RBP


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Vitamin A


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Vitamin A

From Lohnes et al., 1994From Abu-Abed et al., 2001

VITAMIN A DEFICIENCY VITAMIN A EXCESS


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Vitamin A

Because the body uses both the preformed vitamin A and

the beta-carotene in foods to make retinol, the amount of

vitamin A in foods is expressed in retinol activity equivalents

(RAE)a measure of the amount of retinol the body willderive from the food.

1 RAE = 1 g Retinol

12 g -carotene


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Lecture 8

Vitamin A

Deficiency: Large storage in liver rare in western countries, butseen in pre-school children in poverty and in alcoholics

Night Blindness

Embryo Defects

Toxicity: 3-4x RDA

Embryo Defects

Liver Disease; Double vision; Dry skin;

From preformed Vitamin A

RDA: 700 g/dl 900 g/dl (19-

30 yrs)


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Vitamin D 1925 Vitamin in Cod Liver


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Vitamin D aka Calciferol

FUNCTION:

Bone making and maintenance

Assists in the absorption of dietary calcium.

Helps to make calcium and phosphorus available inthe blood. increasing absorption from GI tract

The body can synthesize it with the help of sunlight.

Acts as a hormone


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L 8 F b 14 2011


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5-15 min Sunlight/week

L t 8 F b 14 2011


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Vitamin DRisk ofDEFICIENCY

Babies only have 6 months of storage

Vegetarians cant get it from plants

Dark skinned people have melanin

Older people = older skin, liver, kidney

and less activity outdoors

L t 8 F b 14 2011


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Vitamin D

Deficiency: Children = Rickets Disease bow legs

Adults = Osteomalacia soft bones

Calcium absorption; Blood Calcium

= bone deficiency skeletal system

Toxicity: 10x RDA

Calcium absorption; Blood Calcium

= Calcium deposits on soft tissueeg kidney stones

RDA: 5 g/dl 5 g/dl (19-30 yrs)

L t 8 F b 14 2011


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L t 8 F b 14 2011


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Vitamin D

Vitamin D Deficiency

Lect re 8 Feb 14 2011


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Vitamin E

Lecture 8: Feb 14 2011


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Vitamin E tocopherol related to child birth

FUNCTION:

-tocopherol only one to have activity in human body

Performs a key role as

an antioxidant in the

body. it gets oxidised

Absorption requires

dietary fats

Stored in adipose tissuealso muscle and cell membrane of tissues



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Vitamin E

Deficiency: Rare

Premature infants - reproductive failure in rats

Those who cannot absorb fats - adults on a low

fat diet

Toxicity: Rareblood clotting mechanisms affects Vit K

RDA: 15 mg/dl 15 mg/dl (19-30 yrs)



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Vitamin K



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Vitamin K family of quinones (phyllo and menaquinones)

FUNCTION:

Blood clotting

Synthesis of 7 proteins involved in clotting

Koagulation = Danish word = coagulation

Bone health

Works with vitamin D to regulate calcium

Synthesized by intestinal flora- bacteria in GI tract

Stored in liver



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Vitamin K

Food you eat can effect how your medication works;

need to understand the drug-nutrient interaction

Coumadin (warfarin)

BLOOD CLOT

Vitamin K



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Vitamin K

Deficiency: Rare

Maybe if you take antibiotics

Fractures because it works with Vit D

Babies no bacteria in GI tract; within

6hoursof birth get injection to prevent hemorrhaging

Toxicity: Rare

Affect anti-coagulation drug

RDA: 90 g/dl 120 g/dl (19-30 yrs)



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Lecture 8

Summary

Vit Source Deficiency Toxicity

AVegetables;

Dairy; liver

Night Blindness

Embryo Defects

Embryo defects;

Organ damage

DSun; fortified

milk, eggs, fish

Rickets

Osteomalacia

Calcium

deposits

EWidespread;

oils; nuts

Rare Rare

KGreen leafy

vegetables

Rare Rare



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Healthy children and adults should be able

to get all the nutrients they need by eating avariety of food

ENJOY A BALANCED DIET

Still dont know why?



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Lecture 8

Each has its own function in regards to keeping

body healthy

Some supply energy

Assist with the movement of other nutrients

Too much or too little can have adverse effects

Some protect other nutrients = Antioxidants

We eed l eddiet ith riet f

trient ecause:



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Antioxidants

A compound that protects other compounds

from the damaging reactions of oxygen

HOW?Reacting with oxygen

WHO?

Vitamin C; Vitamin E; beta-carotene



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Department of Food ScienceFood & Health 400:104

Lecture 8

Antioxidants



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ENJOYA

BALANCEDDIET



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What if I am not getting a balanced

diet??

Can I get the nutrients fromsupplements?

X



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Vitamin Supplements

According to the 2005Dietary Guidelines for Americans,

"Nutrient needs should be met primarilythroughconsumingfoods. Foods provide an array of nutrients andother compounds that may have beneficial effects on health.

In certain cases, fortified foods and dietary supplements maybe useful sources of one or more nutrients that otherwisemight be consumed in less than recommended amounts.

However, dietary supplements, while recommended in somecases, cannot replace a healthful diet."



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Lecture 8

Vitamin Supplements

We should get all our nutrients from our diet but the question

is; do we????

Do you eat a nutritious, whole grain breakfast every day?

Do you eat a natural healthy snack every 2-3 hours?Do you eat at least 2 piece of fruit every day?

Do you eat at least 5 serves of vegetables every day?

Do you eat at least 3 serves of deep sea fresh fish every

week?

Do you drink at least 2 litres of purified water every day?



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Vitamin Supplements

People following very low calorie diets

Interference with appetite, absorption or excretion of

nutrients

Strict vegetarians

Women excessive menstrual bleeding, pregnant,

breastfeeding, planning pregnancy

Lactose intolerant

Recovery from surgery

Heart disease or other chronic disease



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Vitamin Supplements

Be informed:

Seek unbiased, scientific sources (see

reference list in chapter 6).

Inform your physician, especially if takingprescribed medications.

Do not exceed recommended doses, oruse for prolonged periods.



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Lecture 8

Vitamin Supplements

Supplements are presumed safe until the Food and DrugAdministration (FDA) receives well-documented reports ofadverse reactions.

Supplements are not obliged to meet any standards of

effectiveness or safety.

Products cannot state on the label that they will prevent,treat, diagnose, mitigate, or cure disease.

Product must carry a disclaimer on the label - This producthas not been evaluated by the Food and Drug

Administration.



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Lecture 8

Vitamin Supplements

Effects of a-Tocopherol and Mixed Tocopherol Supplementation

on Markers of Oxidative Stress and Inflammation in Type 2

Diabetes

Clinical Effects of Vitamin D

Repletion in Patients With

Parkinson's Disease (VIDIP

PILOT)



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Lecture 8

Vitamin Overview

What are vitamins?

What are the two types of vitamins?

Where do I get my vitamins?

How much do I need?

Why are the vitamins important?


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Food and Health

2011lecture8_fat soluble vitamins

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