Results of the BfR MEAL Study: Highest levels of retinol found in animal livers and of β-carotene in yellow-orange and green leafy vegetables

•Data of retinol and β-carotene in 333 and 271 foods prepared as consumed in Germany.•Highest levels of retinol were found in liver and liver-based food.•High β-carotene levels occurred in orange/green leafy vegetables and fruit nectars.•In some foods, levels varied significantly based on production type and seasonality.•Margarine represents a food often fortified voluntarily with retinol and β-carotene. This Total Diet Study (TDS) provides representative data on substance levels in foods, prepared as typically consumed by the population in Germany for future dietary exposure assessment. Vitamin A is essential and must be obtained from the diet, either as preformed vitamin A or as provitamin A carotenoids. Levels of retinol and β-carotene were analysed in 333 and 271 foods, respectively. Highest mean retinol levels were found in cod liver (25,000 µg∙100 g−1), followed by other animal livers, liver-based products, butter, eel and fortified margarine. In contrast, highest mean β-carotene levels were found in carrots (4,650 µg∙100 g−1), followed by other yellow-orange fruits and vegetables, green leafy vegetables and fortified fruit nectars. Sampling by production type and seasonality revealed differences in retinol and β-carotene levels in individual foods. This TDS expands the existing data for β-carotene and vitamin A extensively by providing representative data on most consumed foods.