Many people enjoy pate on toast as a convenient meal or a tasty starter. However, if the pate is made with liver, it may be wise to cut back on consumption.
Health experts caution against regularly consuming liver due to its high cholesterol and vitamin A content. While it is a lean meat low in saturated fat, it is rich in cholesterol, iron, copper, zinc, and vitamins A, B, and D. The high levels of vitamin A in liver pose potential health risks, especially for certain groups, such as pregnant women and those at risk of osteoporosis.
The UK’s cholesterol charity, Heart UK, recommends limiting liver consumption to no more than once a week. Additionally, pregnant women and those planning to conceive are advised to avoid liver and supplements containing retinol. For women who have undergone menopause, liver consumption should also not exceed once a week.
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Vitamin A, or retinol, is not only found in liver but also in cheese, eggs, oily fish, fortified low-fat spreads, milk, and yogurt. However, consuming more than the recommended average of 1.5mg of vitamin A per day over the long term may lead to increased susceptibility to bone fractures in later years, particularly for older individuals who are at a higher risk of osteoporosis.
The NHS warns against exceeding the recommended vitamin A intake, particularly for those consuming liver or liver pâté regularly. The advice extends to supplements high in vitamin A, such as fish liver oil. Pregnant women especially are cautioned about the potential harm to their unborn child from excessive vitamin A intake.
The NHS emphasizes the importance of obtaining vitamin A from a balanced diet and being mindful of vitamin A levels in any supplements consumed. In particular, older women and men should not exceed 1.5mg of vitamin A per day from food and supplements, as they are more susceptible to osteoporosis.
In conclusion, keeping the average daily intake of vitamin A from the diet and supplements below 1.5mg is unlikely to cause harm, as per the NHS guidelines.