Vitamins: Vitamin A

Vitamin A is a fat-soluble vitamin that is essential for vision, immune function, and cell growth. It occurs naturally in foods like liver, fish oils, eggs, and dairy products, and as beta-carotene in fruits and vegetables. In food processing, vitamin A is often added as retinyl palmitate or retinyl acetate, which are synthesized forms.

Vitamin A is added to foods as a nutrient supplement to help consumers meet their daily requirements. It is commonly found in fortified foods such as cereals, milk, infant formula, and spreads. Manufacturers add it to improve the nutritional profile of their products.

Vitamin A is an essential nutrient, and the US National Academies have established upper intake levels (ULs) for it. The FDA considers added vitamins and minerals to be generally recognized as safe (GRAS) when used according to good manufacturing practices. Both JECFA and EFSA have evaluated vitamin A. Excessive intake of preformed vitamin A can lead to toxicity, while deficiency can cause vision problems and impair immune function. However, at typical intake levels from fortified foods, vitamin A is considered safe.