The Fat-Soluble Vitamins are Vitamins A, D, E and K. They are needed to maintain good health. Cooking Foods Containing Them Does Not Damage Them.
Fat Soluble Vitamins
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According to Fat Soluble Vitamins  by J. Anderson and L. Young of  Colorado State (their original article “Fat Soluble Vitamins” can be found on the Colorado State College web site), the Fat-Soluble Vitamins are Vitamin AVitamin DVitamin E and Vitamin K.

Vitamins are essential nutrients that your body requires in small amounts for various chemical jobs. Vitamins are divided into two groups: Water Soluble Vitamins (B-complex and C) and Fat-Soluble Vitamins (A, D, E and K). Unlike water-soluble vitamins that need regular replacement in the body, Fat-Soluble Vitamins are stored in the liver and fatty tissues, and because the body does not need them every day, they are used and eliminated much more slowly than water-soluble vitamins.

While diseases caused by a lack of fat-soluble vitamins are rare in the United States, symptoms of mild deficiency can develop without adequate amounts of vitamins in the diet. Additionally, some health problems may decrease the absorption of fat, and in turn, decrease the absorption of vitamins A, D, E and K. If you have questions about how your body is absorbing vitamins, consult your doctor.

Anderson & Young’s Table 1 lists sources of fat-soluble vitamins, their basic functions in the body, major deficiency symptoms caused by a lack of these vitamins, and symptoms of over-consumption.

Table 1: Vitamin facts.
Vitamin Source Physiological Functions Deficiency Overconsumption
A (retinol) (provitamin A, such as beta carotene) Vitamin A: liver, vitamin A fortified milk and dairy products, butter, whole milk, cheese, egg yolk.
 Provitamin A: carrots, leafy green vegetables, sweet potatoes, pumpkins, winter squash, apricots, cantaloupe.
Helps to form skin and mucous membranes and keep them healthy, thus increasing resistance to infections; essential for night vision; promotes bones and tooth development. Beta carotene is an antioxidant and may protect against cancer. Mild: night blindness, diarrhea, intestinal infections, impaired vision.
Severe: inflammation of eyes, keratinization of skin and eyes. Blindness in children.
Mild: nausea, irritability, blurred vision.
Severe: growth retardation, enlargement of liver and spleen, loss of hair, bone pain, increased pressure in skull, skin changes.
D Vitamin D-fortified dairy products, fortified margarine, fish oils, egg yolk. Synthesized by sunlight action on skin. Promotes hardening of bones and teeth, increases the absorption of calcium. Severe: rickets in children; osteomalacia in adults. Mild: nausea, weight loss, irritability.
Severe: mental and physical growth retardation, kidney damage, movement of calcium from bones into soft tissues.
E Vegetable oil, margarine, butter, shortening, green and leafy vegetables, wheat germ, whole grain products, nuts, egg yolk, liver. Protects vitamins A and C and fatty acids; prevents damage to cell membranes. Antioxidant. Almost impossible to produce without starvation; possible anemia in low birth-weight infants. Nontoxic under normal conditions.
Severe: nausea, digestive tract disorders.
K Dark green leafy vegetables, liver; also made by bacteria in the intestine. Helps blood to clot. Excessive bleeding. None reported.
Culinary Uses

Cooking does not impact the Fat-Soluble Vitamins in food. Megadoses of vitamins A, D, E or K can be toxic and lead to health problems. You should be careful with supplementing these Fat-Soluble Vitamins. If you have a varied diet, you most likely do not need to take vitamin supplements.