Why are additional fat-soluble vitamins often added to some low-fat and low-calorie products? (1 point) Responses Fat-soluble vitamins can dissolve while the product is on the grocery shelf. Fat-soluble vitamins can dissolve while the product is on the grocery shelf. Some fat-soluble vitamins are hard to measure in small amounts. Some fat-soluble vitamins are hard to measure in small amounts. Some fat substitutes can prevent absorption of fat-soluble vitamins. Some fat substitutes can prevent absorption of fat-soluble vitamins. Fat-soluble vitamins are absorbed in the body very slowly.
Adding additional fat-soluble vitamins to low-fat and low-calorie products helps to compensate for the reduced fat content in these products. Fat-soluble vitamins, such as vitamins A, D, E, and K, are essential for various bodily functions and are important for overall health. Since these vitamins are typically found in higher amounts in fatty foods, adding them to low-fat products ensures that consumers still receive an adequate amount of these nutrients in their diet. Additionally, fat-soluble vitamins can sometimes be lost during food processing or storage, so adding extra vitamins helps to maintain their nutritional value in the product.
