Graduate Thesis Or Dissertation
 

Bioavailability of niacin from tuna fish, peanut butter and whole wheat bread

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  • 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.
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