2011lecture8 - Fat Soluble Vitamins

Vitamins - fat soluble
Lecture 8 February 14, 2011 Dr. Wassef
Lecture 8: Feb 14, 2011
Six Classes of Nutrients

Carbohydrate Protein Fat Minerals Water 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
Department of Food Science
Food & Health 400:104 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?
What are Vitamins?

Vitamins primary role is providing energy. You can t 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 from foods as from supplements.
What are Vitamins?

Vital promote growth and reproduction and maintain health
organic
do NOT supply calories

Provide energy from macro-nutrients
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
What are Vitamins?

HOW ARE THEY DIFFERENT TO OTHER NUTRIENTS?
Carbohydrate Protein Fat Minerals Water
Required in larger amounts
Inorganic
Vitamins are Essential Nutrients which means ..
Good Sources of Vitamins in the USDA MyPyramid
What are Vitamins?

Scurvy: Vitamin C Deficiency Disease
Bleeding Gums; tooth loss; death
Rickets: Vitamin D Deficiency Disease

Abnormal bone growth
Pellagra: Niacin Deficiency Disease

Diarrhea; inflammation of skin; mental disorders and death
Bioavailability
Amount of nutrient absorbed and used by the body About 40-90% of the vitamin in food are absorbed Absorption depends on whether it is a fat or water soluble vitamin
Fat soluble vitamins need fats in diet Water soluble vitamins need carriers/transport systems
Need to be transported to cells also depends on whether it is a fat or water soluble vitamin
Fat soluble vitamins are transported in lipoproteins or specific transport proteins Food & bound to blood proteins Water soluble vitamins Health 400:104 Department of Food Science
Lecture 8
Bioavailability
= amount available + amount absorbed Efficiency of digestion
Enzymes, bacteria
Nutritional Status
Storage; Elimination
Other foods consumed at the same time

Fats
Food preparation
Loss with heat
Source of nutrient
Synthetic, natural, fortified
Are you getting the right amount of Vitamins from your diet??
Understanding Dose
1
Response (getting BETTER)
Concentration (increasing)
Dose response curves

Vitamins
Dietary Reference Intakes (DRIs)

Try to prevent nutrient deficiency and reduce the risk of Based on scientific evidence; body stores; consequence of disease Reference Values
deficiency; cause of depletion; association with chronic disease
Quantitative estimates of nutrient intakes Used for planning and assessing diets of HEALTHY individuals If have medical problem you have different
nutritional needs
Average daily nutrient intake of individuals over time Amount over chronic time that has the biggest effect.
Dietary Reference Intakes (DRIs)

Estimated Average Requirement (EAR)
estimated amount to meet the nutrient requirements of half the healthy individuals of a specific age and gender
Recommended Daily Allowances (RDAs)

the average daily intake level that is sufficient to meet the nutrient requirement of nearly all (97-98%) healthy individuals in a particular life stage and gender group
Tolerable Upper Limit (UL)

highest level of a daily nutrient that is likely to pose no risk of adverse health effects to almost all individuals
EAR risk
50%
UL
0% risk
RDA risk
2-3%
Inadequat e
Appropriate
Excess
Food & Health 400:104 Lecture 8 http://books.nap.edu/execsumm_pdf/6015.pdf
New RDA or AI Ages 19-50 Years Women Vit A ( g/d) Vit C (mg/d) Vit D ( g/d) Vit E (mg/d) Vit K ( g/d) Thiamin (mg/d) Riboflavin (mg/d) Niacin (mg/d) B6 (mg/d)
UL Ages 19-70 Years Men & Women 3,000 2,000 50 1,000 ND ND ND 35 100
Men 900 90 5 15 120 1.2 1.3 16 1.3*
700 75 5 15 90 1.1 1.1 14 1.3*
Sources of DRI
http://www.iom.edu/Object.File/Master/21/372/0.pdf http://www.iom.edu/Object.File/Master/7/296/webtablevitamins.pdf
Are you getting the right amount of Vitamins from your diet??
Two Classes of Vitamins

Fat Soluble Vitamin A Vitamin D Vitamin E Vitamin K Water Soluble Vitamin C B Vitamins
Thiamin Riboflavin Niacin Pantothenic Acid Biotin Vitamin B6 Folic Acid Vitamin B12
Vitamin Comparison
Fat Soluble Water Soluble
Vits A, D, E, K
Absorption Lymph then blood/protein carrier
Vits B & C
Directly into blood
Vitamin Comparison
Vits A, D, E, K
Absorption Storage Lymph then blood/protein carrier Long term
Vits B & C
Directly into blood Short term
Vitamin Comparison
Vits A, D, E, K
Absorption Storage Excretion Lymph then blood/protein carrier Long term
Vits B & C
Less readily excreted Kidneys detect and remain in fat storage remove in urine sites
Vitamin Comparison
Vits A, D, E, K
Vits B & C
Less readily excreted Kidneys detect and remain in fat storage remove in urine sites Likely Possible
Toxicity
Vitamin Comparison
Vits A, D, E, K
Vits B & C
Less readily excreted Kidneys detect and remain in fat storage remove in urine sites Likely Regular intake Possible Daily intake
Toxicity Requirements
Fat soluble Vitamins the functions

Vitamin A Vitamin D Vitamin E Vitamin K
Fat soluble Vitamins digestion

Digestion and absorption follow a similar pathway to 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 intestine or fat absorption will limit the absorption
Vitamin A identified in 1913 1st fat soluble vitamin
Essential Nutrient
Vitamin A
FUNCTION: Versatile Best known function is in vision. Retinal in pigment Night Blindness Helps to maintain healthy epithelial tissue. Reproduction & Development Immunity Growth
Vitamin A
Pre-formed (Retinyl ester)
Pro-vitamin ( -carotene)
Retinol
RBP
Retinal Retinoic Acid
Vitamin A
Vitamin A
From Lohnes et al., 1994
From Abu-Abed et al., 2001
VITAMIN A DEFICIENCY
VITAMIN A EXCESS
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 will derive from the food. 1 RAE = 1 g Retinol 12 g -carotene
Vitamin A
Deficiency: Large storage in liver rare in western countries, but
seen 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 700 g/dl 30 yrs)
RDA:
900 g/dl
(19-
Vitamin D 1925 Vitamin in Cod Liver
Vitamin D aka Calciferol

FUNCTION:
Bone making and maintenance Assists in the absorption of dietary calcium. Helps to make calcium and phosphorus available in the blood. increasing absorption from GI tract The body can synthesize it with the help of sunlight. Acts as a hormone

5-15 min Sunlight/week
Vitamin D Risk of DEFICIENCY

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
Vitamin D
Deficiency:
Children = Rickets Disease bow legs Adults = Osteomalacia soft bones Calcium absorption; Blood Calcium = bone deficiency skeletal system 10x RDA Calcium absorption; Blood Calcium = Calcium deposits on soft tissue eg kidney stones 5 g/dl 5 g/dl
Toxicity:
RDA:
(19-30 yrs)
Vitamin D
Vitamin D Deficiency
Vitamin E
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 tissue also muscle and cell membrane of tissues
Vitamin E
Deficiency: Rare
Premature infants - reproductive failure in rats Those who cannot absorb fats - adults on a low fat diet
Toxicity:
Rare
blood clotting mechanisms affects Vit K
RDA:
15 mg/dl
15 mg/dl
(19-30 yrs)
Vitamin K
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
Vitamin K
Food you eat can effect how your medication works; need to understand the drug-nutrient interaction
Coumadin (warfarin) Vitamin K
BLOOD CLOT
Vitamin K
Deficiency: Rare Maybe if you take antibiotics Fractures because it works with Vit D Babies no bacteria in GI tract; within 6 hours of birth get injection to prevent hemorrhaging
Toxicity:
Rare Affect anti-coagulation drug 90 g/dl 120 g/dl

RDA:
(19-30 yrs)
Summary
Vit Source Vegetables; A Dairy; liver Deficiency Toxicity Embryo defects; Organ damage Calcium deposits Rare Rare
Night Blindness Embryo Defects Sun; fortified Rickets D milk, eggs, fish Osteomalacia Widespread; Rare E oils; nuts Green leafy Rare K vegetables
Healthy children and adults should be able to get all the nutrients they need by eating a variety of food
ENJOY A BALANCED DIET
Still dont know why?

We eed trient
l ed diet ecause:
ith
riet
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
Antioxidants
A compound that protects other compounds from the damaging reactions of oxygen HOW? Reacting with oxygen WHO? Vitamin C; Vitamin E; beta-carotene
Antioxidants
ENJOY A BALANCED DIET

What if I am not getting a balanced diet??
X
Can I get the nutrients from supplements?
Vitamin Supplements
According to the 2005 Dietary Guidelines for Americans,
"Nutrient needs should be met primarily through consuming foods. Foods provide an array of nutrients and other compounds that may have beneficial effects on health. In certain cases, fortified foods and dietary supplements may be useful sources of one or more nutrients that otherwise might be consumed in less than recommended amounts. However, dietary supplements, while recommended in some cases, cannot replace a healthful diet."
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?
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
Vitamin Supplements Be informed:

Seek unbiased, scientific sources (see reference list in chapter 6). Inform your physician, especially if taking prescribed medications.
Do not exceed recommended doses, or use for prolonged periods.

Vitamin Supplements
Supplements are presumed safe until the Food and Drug Administration (FDA) receives well-documented reports of adverse 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 product has not been evaluated by the Food and Drug Administration.
Vitamin Supplements
Clinical Effects of Vitamin D Repletion in Patients With Parkinson's Disease (VIDIP PILOT)
Effects of a-Tocopherol and Mixed Tocopherol Supplementation on Markers of Oxidative Stress and Inflammation in Type 2 Diabetes
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?
Food and Health

2011lecture8 - Fat Soluble Vitamins

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Vitamins - fat soluble

Lecture 8 February 14, 2011 Dr. Wassef

Lecture 8: Feb 14, 2011

Six Classes of Nutrients

Department of Food Science

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

What are Vitamins?

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

What are Vitamins?

do NOT supply calories

Department of Food Science

Lecture 8: Feb 14, 2011

What are Vitamins?

ARE THEY IMPORTANT ???

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

What are Vitamins?

Carbohydrate Protein Fat Minerals Water

Required in larger amounts

Department of Food Science

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

Vitamins are Essential Nutrients which means ..

Good Sources of Vitamins in the USDA MyPyramid

Department of Food Science

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

What are Vitamins?

Rickets: Vitamin D Deficiency Disease

Pellagra: Niacin Deficiency Disease

Department of Food Science

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

Lecture 8: Feb 14, 2011

Department of Food Science

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

Other foods consumed at the same time

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

Department of Food Science

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

Dose response curves

Department of Food Science

Food & Health 400:104 Lecture 8

Lecture 8: Feb 14, 2011

Dietary Reference Intakes (DRIs)

Department of Food Science

Lecture 8: Feb 14, 2011

Dietary Reference Intakes (DRIs)

Recommended Daily Allowances (RDAs)

Tolerable Upper Limit (UL)

Department of Food Science

Lecture 8: Feb 14, 2011

Department of Food Science

Food & Health 400:104 Lecture 8 http://books.nap.edu/execsumm_pdf/6015.pdf

Lecture 8: Feb 14, 2011