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Fat-soluble vs. water-soluble vitamins. There are two types of vitamins: fat-soluble and water-soluble, explains Dr. Gowri Rocco, a family medicine doctor based in New Jersey.
Vitamins are classified as either water-soluble or fat-soluble. In humans there are 13 vitamins: 4 fat-soluble (A, D, E, and K) and 9 water-soluble (8 B vitamins and vitamin C). Water-soluble vitamins dissolve easily in water and, in general, are readily excreted from the body, to the degree that urinary output is a strong predictor of vitamin ...
Excess water-soluble vitamins are usually excreted through urine, but excess fat-soluble vitamins can stay in your body and have adverse effects. Long-term use of zinc in high doses, for example ...
Because they are soluble in water, excess B vitamins are generally readily excreted, although individual absorption, use and metabolism may vary. [7] The elderly and athletes may need to supplement their intake of B 12 and other B vitamins due to problems in absorption and increased needs for energy production.
Vitamin D is a group of structurally related, fat-soluble compounds responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, along with numerous other biological functions. [1] [2] In humans, the most important compounds within this group are vitamin D 3 (cholecalciferol) and vitamin D 2 (ergocalciferol). [2] [3]
One study suggests that adding calcium and vitamin D supplementation to a lower-calorie diet may increase fat loss in people who typically consume low levels of calcium compared to people who only ...
Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2]
Vitamin nomenclature was initially alphabetical, with Elmer McCollum calling these fat-soluble A and water-soluble B. [102] Over time, eight chemically distinct, water-soluble B vitamins were isolated and numbered, with niacin as vitamin B 3.