Fat-soluble vitamin

A vitamin that dissolves in fats and oils and is absorbed with dietary fat. Vitamins A, D, E, and K are fat-soluble.

Dietary fat absorption: The digestion and uptake of dietary lipids from the intestine into the body. Fat-soluble vitamins are absorbed alongside dietary lipids.
Vitamin A: A group of compounds needed for vision, cell differentiation, immune function, and development. It is the fat-soluble vitamin most directly associated with vision.
Dietary reference intake: A set of nutrient intake standards used to plan and assess diets for healthy populations. Reference values guide recommended intake of vitamins A, D, E, and K.
Water-soluble vitamin: A vitamin that dissolves in water, including the B vitamins and vitamin C. Water solubility generally leads to different absorption, storage, and excretion patterns.
Chylomicron: A lipoprotein particle that transports dietary fats from the intestine through lymph and blood. Chylomicrons carry absorbed fat-soluble vitamins away from the intestine.
Vitamin D: A group of secosteroids that regulate calcium and phosphate balance and support bone health. Its production in skin and role in mineral balance distinguish it from the other three.
Fortification: The addition of nutrients to foods to improve their nutritional value or address deficiencies. Fortified foods are a common source of vitamins A and D.
Vitamin C: A water-soluble vitamin required for collagen synthesis and several other biochemical processes. Its water solubility contrasts with the tissue storage of fat-soluble vitamins.
Bile acid: A molecule made from cholesterol that helps disperse dietary fats in the small intestine. Bile acids help make dietary fats available for vitamin absorption.
Vitamin E: A group of tocopherols and tocotrienols that protect cell membranes from oxidative damage. Its principal recognized role is antioxidant protection of lipid-rich membranes.

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