Foods that are listed according to the concentrations of vitamin which they contain.
Thiamin (B1) - Pork, organ meats, whole grains, and legumes
Riboflavin (B2) - Milk and dairy products, meats, and green vegetables
Niacin (nicotinic acid and nicotinamide) - Liver, lean meats, grains, and legumes; can be formed from tryptophan
Vitamin B6 (pyridoxine, pyridoxamine, and pyridoxal) - Meats, vegetables, and whole-grain cereals
Pantothenic acid - Animal tissues, whole-grain cereals, and legumes; widely distributed
Biotin - Liver, yeast, egg, yolk, soy flour, and cereals
Research suggestions
In view of the issues raised in this section on B-complex vitamins, the following suggestions are noted:
• Actual requirements are least certain for children, adolescents, pregnant and lactating women, and the elderly, and as such they deserve further study.
• Studies need to include graded levels of the vitamin above and below current recommendations and should consider or establish clearly defined cut-off values for clinical adequacy and inadequacy and be conducted for periods of time sufficient for ascertaining equilibrium dynamics.
• For status indicators, additional functional tests would be useful for riboflavin (e.g., the activity of FMN-dependent pyridoxine [pyridoxamine] 5'-phosphate oxidase in erythrocytes), niacin (e.g., sensitive blood measures, especially of NAD), and perhaps pantothenate.
• The food content and bio-availability of pantothenate and biotin need further investigation to establish the available and preferred food sources reasonable for different populations. Primary efforts should now be in the arena of public health and nutrition education with emphasis on directing people and their governments to available and healthful foods; care necessary for their storage and preparation; and achievable means for adjusting intake with age, sex, and health status.
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