Results of food choices based on different methods for achieving adequate vitamin A intake

Calculating the vitamin A content per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC) shows the vitamin A content of some foods inappropriately. So, making some food choices based on them to achieve adequate vitamin A intake may increase the risks of some chronic diseases. Calculating the vitamin A content and determining appropriate vitamin A levels (to achieve adequate vitamin A intake) based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed in 7,110 food items. Making some food choices based on the FDA and CAC per serving (the serving is derived from the RACC) or CAC per 100 g or 100 mL to achieve adequate vitamin A intake exceeded energy needs, which could lead to overweight or obesity. Making some food choices based on the CAC per 100 kcal or CAC per 100 g or 100 mL to achieve adequate vitamin A intake did not meet vitamin A requirements, which could lead to vitamin A deficiency. Some foods that met vitamin A requirements were not appropriate food choices based on the CAC per 100 g or 100 mL or CAC per serving to achieve adequate vitamin A intake. On the basis of the proposed method, calculating the vitamin A content and determining appropriate vitamin A levels in foods are performed by considering RACCs and the energy content of foods. Thus, making food choices based on the proposed method met vitamin A requirements and did not exceed energy needs.Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin A content and determining appropriate vitamin A levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133645