Editing Niacin (section)

==Sources==
Niacin is found in a variety of [[whole food|whole]] and [[processed foods]], including [[fortified food|fortified]] [[packaged food]]s, [[meat]] from various animal sources, [[seafoods]], and [[spices]].<ref name=lpi/><ref name="usda">{{cite web|url=https://ndb.nal.usda.gov/ndb/nutrients/report/nutrientsfrm?max=25&offset=0&totCount=0&nutrient1=406&nutrient2=&nutrient3=&subset=1&fg=13&fg=1&fg=15&fg=17&fg=10&fg=5&fg=2&fg=11&sort=c&measureby=g|title=Niacin content per 100 grams; select food subset, abridged list by food groups|publisher=United States Department of Agriculture, Agricultural Research Service, USDA Branded Food Products Database v.3.6.4.1|date=17 January 2017|access-date=23 January 2017|archive-date=2 February 2017|archive-url=https://web.archive.org/web/20170202032221/https://ndb.nal.usda.gov/ndb/nutrients/report/nutrientsfrm?max=25&offset=0&totCount=0&nutrient1=406&nutrient2=&nutrient3=&subset=1&fg=13&fg=1&fg=15&fg=17&fg=10&fg=5&fg=2&fg=11&sort=c&measureby=g|url-status=dead}}</ref> In general, animal-sourced foods provide about 5–10&nbsp;mg niacin per serving, although dairy foods and eggs have little. Some plant-sourced foods such as nuts, legumes and grains provide about 2–5&nbsp;mg niacin per serving, although in some grain products this naturally present niacin is largely bound to polysaccharides and glycopeptides, making it only about 30% bioavailable. Fortified food ingredients such as wheat flour have niacin added, which is bioavailable.<ref name="NIH Fact Sheet" /> Among whole food sources with the highest niacin content per 100 grams:

<div style="float:left; padding: 1em;">
{|class="wikitable"
|-
!Source<ref name=USDANiacin>{{cite web |url=https://www.nal.usda.gov/sites/www.nal.usda.gov/files/niacin.pdf |archive-url=https://ghostarchive.org/archive/20221009/https://www.nal.usda.gov/sites/www.nal.usda.gov/files/niacin.pdf |archive-date=2022-10-09 |url-status=live |title= USDA National Nutrient Database for Standard Reference Legacy: Niacin |date=2018 |website=U.S. Department of Agriculture, Agricultural Research Service |access-date=12 May 2020}}</ref>
!Amount<br /> (mg / 100g)
|-
|[[Nutritional yeast]]<ref>{{cite web |url=https://nutritiondata.self.com/facts/custom/1323565/2 |title=Nutritional Yeast Flakes (two tablespoons = 16 grams |website=NutritionData.Self.com |access-date=13 May 2020 |archive-date=11 April 2020 |archive-url=https://web.archive.org/web/20200411162516/https://nutritiondata.self.com/facts/custom/1323565/2 |url-status=live }}</ref><br />Serving = 2 Tbsp (16 g) contains 56&nbsp;mg || 350
|-
|[[Tuna]], yellowfin || 22.1
|-
|[[Peanut]]s || 14.3
|-
|[[Peanut butter]] || 13.1
|-
|[[Bacon]] || 10.4
|-
|[[Tuna]], light, canned || 10.1
|-
|[[Salmon]] || 10.0
|-
|[[Turkey (bird)|Turkey]] depending on what part, how cooked || 7-12
|-
|[[Chicken as food|Chicken]] depending on what part, how cooked || 7-12
|}
</div>
<div style="float:left; padding: 1em;">
{|class="wikitable"
|-
!Source<ref name=USDANiacin />
!Amount<br /> (mg / 100g)
|-
|[[Beef]] depending on what part, how cooked || 4-8
|-
|[[Pork]] depending on what part, how cooked || 4-8
|-
|[[Sunflower seeds]] || 7.0
|-
|[[Tuna]], white, canned || 5.8
|-
|[[Almond]]s || 3.6
|-
|[[Mushroom]]s, white || 3.6
|-
|[[Cod as food|Cod fish]] || 2.5
|-
|[[Brown rice|Rice, brown]] || 2.5
|-
|[[Hot dog]]s || 2.0
|}
</div>
<div style="float:left; padding: 1em;">
{|class="wikitable"
 |-
!Source<ref name=USDANiacin />
!Amount<br /> (mg / 100g)
|-
|[[Avocado]] || 1.7
|-
|[[Potato]], baked, with skin || 1.4
|-
|[[Maize]] (corn) || 1.0
|-
|[[White rice|Rice, white]] || 0.5
|-
|[[Kale]] || 0.4
|-
|[[Egg as food|Eggs]] || 0.1
|-
|[[Milk]] || 0.1
|-
|[[Cheese]] || 0.1
|-
|[[Tofu]] || 0.1
|}
</div>{{Clear}}

[[Vegetarianism|Vegetarian]] and [[Veganism|vegan]] diets can provide adequate amounts if products such as nutritional yeast, peanuts, peanut butter, tahini, brown rice, mushrooms, avocado and sunflower seeds are included. Fortified foods and dietary supplements can also be consumed to ensure adequate intake.<ref name="NIH Fact Sheet" />

===Food preparation===
Niacin naturally found in food is susceptible to destruction from high heat cooking, especially in the presence of acidic foods and sauces. It is soluble in water, and so may also be lost from foods boiled in water.<ref>{{cite web|url=http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2e.shtml|title=Effects of Cooking on Vitamins (Table)|publisher=Beyondveg|access-date=30 April 2019|url-status=live|archive-url=https://web.archive.org/web/20121016010351/http://beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2e.shtml|archive-date=16 October 2012|df=dmy-all}}</ref>

===Food fortification===
Countries fortify foods with nutrients to address known deficiencies.<ref name=WhyFortify /> As of 2020, 54 countries required food fortification of wheat flour with nicotinic acid or nicotinamide; 14 also mandate fortification of maize flour, and 6 mandate fortification of rice.<ref name=Map>{{cite web|url=https://fortificationdata.org/map-number-of-nutrients/|title=Map: Count of Nutrients In Fortification Standards|website=Global Fortification Data Exchange|access-date=4 July 2020|archive-date=11 April 2019|archive-url=https://web.archive.org/web/20190411123853/https://fortificationdata.org/map-number-of-nutrients/|url-status=live}}</ref> From country to country, niacin fortification ranges from 1.3 to 6.0&nbsp;mg/100 g.<ref name=Map />

===As a dietary supplement===
In the United States, niacin is sold as a non-prescription dietary supplement with a range of 100 to 1000&nbsp;mg per serving. These products often have a Structure/Function health claim<ref name=SFclaim>{{cite web |url=https://www.fda.gov/food/food-labeling-nutrition/structurefunction-claims |title=Structure/Function Claims |date=December 2017 |website=U.S. Food & Drug Administration |access-date=30 June 2020 |archive-date=10 June 2020 |archive-url=https://web.archive.org/web/20200610032745/https://www.fda.gov/food/food-labeling-nutrition/structurefunction-claims |url-status=live }}</ref> allowed by the US Food & Drug Administration (FDA). An example would be "Supports a healthy blood lipid profile." The American Heart Association strongly advises against the substitution of dietary supplement niacin for prescription niacin because of potentially serious side effects, which means that niacin should only be used under the supervision of a health care professional, and because manufacture of dietary supplement niacin is not as well-regulated by the FDA as prescription niacin.<ref name=AHA>{{cite web |url=https://www.heart.org/en/health-topics/cholesterol/prevention-and-treatment-of-high-cholesterol-hyperlipidemia/cholesterol-medications |title=Cholesterol Medications |date=10 November 2018 |website=American Heart Association |access-date=8 May 2020 |archive-date=5 April 2020 |archive-url=https://web.archive.org/web/20200405090134/https://www.heart.org/en/health-topics/cholesterol/prevention-and-treatment-of-high-cholesterol-hyperlipidemia/cholesterol-medications |url-status=live }}</ref> More than 30&nbsp;mg niacin consumed as a dietary supplement can cause skin flushing. Face, arms and chest skin turns a reddish color because of vasodilation of small subcutaneous blood vessels, accompanied by sensations of heat, tingling and itching. These signs and symptoms are typically transient, lasting minutes to hours; they are considered unpleasant rather than toxic.<ref name="NIH Fact Sheet" />