Vitamin A and acne controlAccording to an investigation in Cutis, vitamin A can control or modify the steps involved in creating acne lesions. One of those steps involves improper shedding of skin cells. Vitamin A can improve how the pores remove dead skin cells and this lowers the chances of developing clogged pores that provoke surplus growth of the acne activating bacteria Propionibactium acnes.



Clinical research supported this finding. For example, report in Clinical & Experimental Dermatology detected a direct link between blood levels of vitamin A and acne. In this investigation, researchers compared the blood levels of vitamins A in 100 newly diagnosed, yet untreated acne patients to 100 age-matched, healthy volunteers without acne. Overall, the healthy, acne free group had higher amounts of vitamin A in their circulatory system than the acne sufferer group.

How much Vitamin A to takeThe daily value for vitamin A for an adults is 5,000 IU (international units). The recommended dietary allowance for vitamin A is 900 miligrams per day or 3,000 IU per day. The tolerable upper level of vitamin A for adults is 10,000 IU per day. Excess dosages of vitamin A can cause liver toxicity, birth defects and/or nausea.

Food sources of vitamin A include beef liver, chicken liver, fortified milk, cheese and eggs. According to the Mayo Clinic, the best source of needed nutrients is a balanced diet. However, for individuals whose health conditions, lifestyle choices or medications hamper their bodies' ability to receive or absorb proper amounts of vitamin A from foods, a supplement is in order.

Sources:

El-akawi, Z; N Abdel-Latif & K Abdul-Razzak. Does the plasma level of vitamins A and E affect acne condition? Clinical & Experimental Dermatology; May 2006, vol 31, no 3, pp 430-434.

Michaëlsson, Gerd; Anders Vahlquist & Lennart Juhlin. Serum zinc and retinol-binding protein in acne. British Journal of Dermatology; March 1977, vol 96, no 3, pp 283–286.

Reifen R. Vitamin A as an inflammation controlling agent. Proceedings of the Nutrition Society; August 2002, vol 61, pp 397-400.