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Transcript of Vitamin A
What does Vitamin A do?
Protects the body from cancer formation and other diseases
What do we need to eat in order to get Vitamin A and Beta Carotene?
What is Vitamin A/ Beta Carotene?
Vitamin A is a fat soluble vitamin
Beta Carotene is a red and orange pigment that is found in plants and fruits
Helps the formation of bones and teeth
Maintains the health of the Cornea
Helps immune function, hormone synthesis and regulation and vision
Interacts with human DNA and affects the proteins that are in it
Dark leafy greens
What does Beta Carotene do?
Helps protect us from diseases and protects the body cells
Beta Carotene is similar to Vitamin A but does some different functions
What would happen if you have too much of Vitamin A or Beta Carotene?
Can lead to dizziness, nausea and sickness in the stomach
Can also lead to vomiting, skin dryness, blurred vision and drowsiness
What happens if we have too little of Vitamin A or Beta Carotene?
Can harden the cornea and make your eyes dry
Can lead to respiratory infections, acne, boils, bumpy skin, weight loss, dryness in the head and scalp
Can turn your skin orange
A child between 1-3 year old need 300 micrograms each day
a 4-8 year old needs 400 micrograms
Deficiency range is 0-500 micrograms
Normal range is 500-3000 micrograms
Toxicity range is over 3000 micrograms.
Males need about 900 micrograms
Females need about 700 micrograms
New born babies can weigh less and have poor eye vision if their mothers lack Vitamin A
Severe lack can cause xeropthalmia which leads to blindness
Beta Carotene is not a mandatory nutrient but Vitamin A is.
Have night blindness
Vitamin A Could be clue to Future Breast Cancer Treatment
Re tonic acid is already licensed to treat a rare form of cancer known as acute promyelocytic leukemia.
Nutrition Concepts and Controversies By Frances Sizer and Ellie Whitney
Pre-menopausal women with a family history of breast cancer but higher Vitamin A intakes were significantly less likely to suffer from the disease then those with lower intakes.
By Michael Jolliffe