> "Dietary vitamin A is obtained from preformed vitamin A (ie, retinyl esters from animal foods, fortified foods, and pharmaceutical supplements) as well as from provitamin A carotenoids from plant sources. Preformed vitamin A is efficiently absorbed and utilized by humans at absorption rates of 70–90%. Up to 75% of dietary vitamin A in Europe, the United States, and other industrialized nations is preformed vitamin A (1, 2), which is largely derived from multivitamins, fish liver oil, and the fortification of foods such as milk, butter, margarine, breakfast cereals, and some snack foods. In developing nations, however, 70–90% of vitamin A is obtained from provitamin A carotenoids in plant foods. These are absorbed much less efficiently, at rates of 20–50%, depending on each person’s vitamin A status and other dietary and nondietary factors (3, 4). The cleavage of provitamin A carotenoids to retinal is a highly regulated step, and vitamin A toxicity from provitamin A sources is largely impossible. In contrast, absorption and hepatic storage of preformed vitamin A occur very efficiently until a pathologic condition develops."