The analysis of Danish pig, calf, and ox liver was undertaken following reports from other European countries of very high amounts of Vitamin A found in liver, giving cause for concern about the toxic and even teratogenic effects of vitamin A taken in high doses. Vitamin A in 199 samples of pig liver and 50 samples of calf and ox liver was determined by an HPLC method using adsorption chromatography with gradient elution with isopropanol in (n)-heptane and spectrophotometric detection at (325 \mathrm{~nm}). An average of (15 \mathrm{mg}) vitamin A per (100 \mathrm{~g}) was found in pig liver with a range of 3 to (52 \mathrm{mg} / 100 \mathrm{~g}). An average of (10.3 \mathrm{mg}) vitamin A per (100 \mathrm{~g}) was found in calf liver with a range of 2 to (27 \mathrm{mg}) per (100 \mathrm{~g}), and (22.3 \mathrm{mg}) vitamin A per (100 \mathrm{~g}) was found in ox liver with a range of 6 to (48.1 \mathrm{mg}) per (100 \mathrm{~g}). Liver from sows and boars more than 1 year old contained an average of (79.3 \mathrm{mg}) vitamin A per (100 \mathrm{~g}) with a range of 24 to (137 \mathrm{mg}) per (100 \mathrm{~g}). The vitamin A level in calf and ox liver was the same as that found in 1973 (Leth, 1973). while the vitamin A level in pig liver shows an increase of (50 %) since 1973. These results give no serious cause for alarm, but since it cannot totally be excluded that a dish of fried liver can be a teratogenic risk, albeit a very low one (Olson 1990) (EEC 1991), a warning to women against eating liver during pregnancy is warranted. 1993 Academic Press. Inc