A patient eats a fat-free salad containing beta-carotene (a provitamin A). Compared to eating the same salad with an added tablespoon of olive oil, which outcome is most likely?

• A. Complete conversion of beta-carotene to retinoic acid in the intestinal lumen so systemic absorption is unaffected by fat content.
• B. Equal absorption because provitamin A is water-soluble and does not require micelles or chylomicrons for uptake into enterocytes.
• C. Lower absorption of beta-carotene in the fat-free meal because micelle formation is diminished without dietary fat.
• D. Higher absorption in the fat-free meal because bile secretion will increase and more beta-carotene will be solubilized in bile acids regardless of fat content.

Answer: (C)