If the diet is chronically low in fat-soluble vitamins, the bioavailability of which vitamins will be impacted most? a) folate and vitamin b12
b) thiamin and riboflavin
c) vitamins a and d
d) vitamins c and e

C

Explanation:

Vitamins A and D are a specific kind of vitamins known as fat-soluble vitamins.

What this means, is that while most other vitamins are water-soluble, meaning they can be stored within water containing compartments, fat-soluble molecules can only be stored in fat or fat containing substances.

If there is very little fat stored in the body, this means there's nowhere for those fat-soluble molecules to be stored, and therefore they will not be assimilated by the body.

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