The bioavailability of niacin from tuna fish, peanut butter
and whole wheat bread was estimated in eight men aged 21 to 30 years.
Following a 10-day adjustment period, each test food, which was added
to a constant basal diet, was fed for 14 days; the order in which
these three foods were eaten was randomized. Of the total dietary
niacin intake, tuna fish supplied 68 percent of the preformed niacin
and 35 percent of the tryptophan, peanut butter supplied 70 percent
of preformed niacin and 47 percent of the tryptophan intake,
while whole wheat bread supplied only 34 percent of preformed niacin
and 23 percent of tryptophan intake. The bioavailability of
niacin was assessed by comparing the total intake of niacin equivalents
to the total excretion of N'-methylnicotinamide (N'-Me) and N'-methyl-2-pyridone-5-carboxainide (2-pyridone) in 24-hour urine
specimens collected on days 12 and 14 of each experimental period.
The differences in bioavailability among three test foods were statistically
significant (p < 0.05). Expressed as percent of total
niacin intake, the bioavailability of niacin in tuna fish,
peanut butter and whole wheat bread was 60 ± 7, 28 ± 6 and 36 ± 13,
respectively. The results suggest that the niacin in tuna fish
is readily available, while niacin in peanut butter and whole wheat
bread are inadequately available for humans. These results are in
agreement with other studies on niacin bioavailability carried out
in humans and rats. / Graduation date: 1983
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27194 |
| Date | 14 December 1982 |
| Creators | Wei, Ien-lan |
| Contributors | Miller, Lorraine T. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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