People get far too much of it (IIRC there even was a Polish study that kids already have a way too high intake), large parts of the population in most Western countries are liver toxic avoiding to analysis of accident victims, it significantly increases your osteoporosis risk, many people (anecdotally, including me) experience lots of health improvements after reducing their intake, and so on.

> People get far too much of it

I find it hard to imagine how. Carrots don't seem to be especially popular last I checked; and to my understanding, produce generally has become more nutrient poor in recent times due to soil quality issues.

The forms of vitamin A you get from carrots and other plants (called carotenoids) aren't toxic, but the form you get from animal products and supplements (called retinols) can be. The US recommended daily intake for an adult male is 900 μg, which is also the recommended daily maximum for 4-8 year old children. This maximum includes a hefty safety margin, so there's no reason to worry if your children eat the same food as you.

Except if you really like liver. Chicken liver contains more than 4000 μg/100g and the liver of other animals contain more. And then you start skirting dangerous levels. Apparently Inuits would avoid eating liver for this specific reason and a few Arctic explorers became ill partly because of this.

Sources: the Wikipedia articles on Vitamin A and Hypervitaminosis A, so reader beware.

https://en.wikipedia.org/wiki/Vitamin_A

https://en.wikipedia.org/wiki/Hypervitaminosis_A

It's all the same carotene, but you absorb less from plants (unless juiced or souped and combined with fat, then you will absorb a ton). And plants produce plenty - nutrient poor soil only refers to minerals.

The body also reduces conversion of BC to vitamin A, but that is no binary off switch.

Not sure where you get your safety buffer from. People certainly get symptoms from less.