Averages (%) of foods containing appropriate vitamin A levels (to achieve adequate vitamin A intake) based on the proposed method in food groups

Averages (%) of foods containing appropriate vitamin A levels (to achieve adequate vitamin A intake) based on the proposed method in food groups. All high vitamin A (excellent source of vitamin A) and vitamin A source (good source of vitamin A) foods, excluding high vitamin A and vitamin A source baby foods, are based on the reference energy intake of 2,000 kcal for adults and children aged 4 years and older. High vitamin A and vitamin A source baby foods are based on the reference energy intake of 1,000 kcal for children 1 through 3 years of age.About 65.6% of foods contained vitamin A. On the basis of the proposed method, the average (%) of foods containing appropriate vitamin A levels in food groups was 12.63%, of which 5.05% was the average of vitamin A source (good source of vitamin A) foods, and 7.58% was the average of high vitamin A (excellent source of vitamin A) foods. Breakfast cereals with 56.72%, baby foods with 53.89%, vegetables and vegetable products with 26.32%, dairy and egg products with 23.75%, American Indian/Alaska Native foods with 23.08%, baked products with 17.25%, fats and oils with 16.67%, soups, sauces, and gravies with 16.07%, beverages with 12.71%, finfish and shellfish products with 10.67%, and snacks with 9.94% had the highest averages of foods containing appropriate vitamin A levels. Foods containing appropriate vitamin A levels were not found in three food groups (cereal grains and pasta; nut and seed products; spices and herbs) and were few in 11 food groups (pork products; beef products; lamb, veal, and game products; legumes and legume products; sweets; fast foods; restaurant foods; sausages and luncheon meats; fruits and fruit juices; meals, entrees, and side dishes; poultry products).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