Ingredient

Why Niacin is Bad for You

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Niacin, also known as vitamin B3, is a water-soluble vitamin essential for converting food into energy and maintaining healthy cells. The niacin added to food products is commonly synthesized chemically from precursors like 3-cyanopyridine.

Why it’s in your food

The manufacturer’s reason.

Manufacturers add niacin to fortify refined grain products such as flour, bread, and cereals to help prevent pellagra, a deficiency disease. This restores nutrients lost during grain processing.

Community scan data

How it shows up in the wild.

Found in 11 productswe’ve analyzed.

1

Rated Clean

0

Caution

10

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Where to find it

Products containing Niacin.

11 products in our database.

FAQ

Frequently asked questions.

Is niacin the same as nicotinic acid?
Yes, niacin is the general term for vitamin B3, and it primarily refers to nicotinic acid, which is one of the two main forms of this vitamin. Both nicotinic acid and nicotinamide are used in food fortification and dietary supplements.
Why is niacin commonly added to refined grain products?
Niacin fortification became widespread in the 20th century to combat pellagra, a deficiency disease that was common in populations consuming diets heavily reliant on processed corn, which lacks bioavailable niacin. Adding it back helps ensure public health.
Would a 1950s Italian grandmother use niacin in her kitchen?
Nonna would not have used isolated niacin as an ingredient. Her family would naturally receive vitamin B3 from a varied diet that included meats, poultry, fish, nuts, and legumes, all of which she prepared from scratch.

Check your own pantry.

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