Additional fat-soluble vitamins are often added to low-fat and low-calorie products because the fat content of the food has been reduced, which can also reduce the absorption of fat-soluble vitamins by the body. By fortifying these products with vitamins such as A, D, E, and K, manufacturers ensure that consumers still receive adequate amounts of these essential nutrients even with reduced fat intake. This helps to maintain overall health and prevent any deficiencies that may arise from a low-fat or low-calorie diet.
