{"id":3730,"date":"2016-01-29T08:00:38","date_gmt":"2016-01-29T14:00:38","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=3730"},"modified":"2021-04-01T15:19:53","modified_gmt":"2021-04-01T21:19:53","slug":"fbn-vitamin-b3-niacin","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/3730\/fbn-vitamin-b3-niacin\/","title":{"rendered":"Vitamin B3 (Niacin): A Crucial Nutrient"},"content":{"rendered":"

Vitamin B3<\/a> accounts for \"Vitamn63% of the recommended intake of B-complex vitamins. That’s according to “Know your Vitamin: Vitamin B3<\/a>,” an article detailing the role of B3 in the body by Sumeet Chandna of Jubilant Life Sciences Limited. Vitamin B3, also known as niacin, plays a crucial role in energy, cognitive function and metabolism. Niacin<\/a> comes in two forms<\/a>: niacinamide (nicotinamide), and inositol hexanicotinate.<\/p>\n

The body can form niacin from tryptophan, but most sources come from our diet. Niacin is contributed to the diet via poultry, whole grains, enriched grains and vegetables according to the 2015 US Dietary Guidelines<\/a>. Yeast, milk, eggs, nuts and beans also contribute to our consumption of niacin as a nutrient.<\/p>\n

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Recent News Updates on Vitamin B3<\/h3>\n

With the release of the US Dietary Guidelines in January 2016, many segments of the food industry highlighted how their ingredients and foods help consumers meet the guidelines. Barilla reiterated<\/a> that pasta helps meet the needs of consuming enough B-vitamins and iron, while the National Pork Board suggested<\/a> the the addition of lean meats to a diet, including a 3 oz pork tenderloin, can improve consumption of a number of vitamins and minerals, including niacin.<\/p>\n

In November 2015, the U.S. FDA released fortification guidelines <\/a>for the industry, reiterating that fortification is not mandatory in the United States, unless the food is subject to conform to a standard of identity requiring it. Niacin falls into the B-vitamins and iron needed in enriched flour.<\/p>\n

In 2015, research<\/a> showed that consumption of oral nicotinamide reduced the level of new non-melanoma skin cancers by 23% over a year in high risk patients. This led to Australia <\/a>demonstrating an economic benefit in healthcare costs by prescribing it.<\/p>\n

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