Vitamin A: why is it needed?

Vitamin A (retinol) is one of the most important fat-soluble vitamins, performing many vital functions in the human body. First of all, it is essential for maintaining healthy vision, as it is part of the visual pigment rhodopsin, which is responsible for the ability to see in twilight and darkness. In addition, this nutrient actively participates in maintaining the barrier functions of the skin and mucous membranes, and also strengthens the immune system, helping the body successfully fight various infections and viruses.

Vitamin A can be obtained from various plant and animal food sources. Animal sources contain the ready-to-use form of retinol, which is perfectly absorbed by the body, with beef or chicken liver, as well as butter and egg yolks, being the champions here. Plant foods contain beta-carotene, a precursor to vitamin A, which the body converts into the active form as needed. Excellent sources of beta-carotene are carrots, pumpkin, sweet potatoes (yam), spinach, and all orange and dark green vegetables.

Despite all its benefits, it is worth remembering that an excess of fat-soluble vitamins can be hazardous to health. An overdose of vitamin A can cause toxic effects manifested as nausea, headaches, dry skin, and liver problems. It is especially critical for pregnant women to control the dosage, as an excess of this vitamin can negatively affect fetal development and cause congenital pathologies.

In most cases, with a varied diet, a person fully covers their needs for this element from food. Additional supplementation is advisable only as prescribed by a doctor based on laboratory test results. A balanced approach to nutrition helps avoid both deficiency and undesirable excess.