This work discusses how the new provitamin A carotenoids conversion factors proposed by the Institute of Medicine (IOM) were calculated and some of the factors that affect the bioavailability of carotenoids in foods. Additionally it reviews some studies that determined the carotenoid concentration of fruits and vegetables in Brazil, with the aim of applying the new conversion factors in the calculation of the vitamin A value of these foods. Vitamin A value dropped about 50% using the new conversion factors. This show that these values have been overestimated in food chemical composition tables. Concurrently to the studies that demonstrate that carotenoids from vegetables have low bioavailability, there are studies that show a positive impact of the carotenoid rich vegetables and fruits consumption in seric retinol. Short and median time actions, like supplementation and fortification of foodstuffs, should be taken in order to combat vitamin A deficiency. Long time actions could focus on the consumption of food in which carotenoids were more bioavailable like fruits and processed vegetables. While the factors that influence the bioavailability of carotenoids were not well defined, composition tables should bring carotenoid content instead of only vitamin A value.
carotene; vegetables; bioavailability; vitamin A.
