2024-03-01 00:28:56
2024-03-01 08:28:56 Compiled by World News Network Zhou Jingzhi/Real Time Report Eating too much of this vitamin may cause heart disease
The latest research has found that taking too much niacin (also known as vitamin B3) may cause inflammation in the body, damage blood vessels, and increase the risk of heart disease.
1 in 4 Americans takes too much vitamin B3
Healthy living website Prevention reported that a report published in the journal Nature Medicine on February 19 showed that taking too much vitamin B3 may bring unknown risks. This vitamin is found in meat, fish, The recommended daily intake of nuts, fortified cereals (such as breakfast cereals, etc.) and bread is 16 mg for men and 14 mg for non-pregnant women.
Stanley Hazen, a preventive cardiologist and author of the study, said that about 1 in 4 Americans consumes too much vitamin B3. Although researchers do not yet know the dose of vitamin B3 that causes health risks, this may be determined through future studies.
Taking too much vitamin B3 may lead to cardiovascular disease
Hezin said ordinary people should avoid taking health foods supplemented with vitamin B3 because medical research suggests that taking too much vitamin B3 may lead to an increased risk of cardiovascular disease.
Since the 1940s, after scientists discovered that insufficient intake of vitamin B3 can lead to a potentially fatal disease called pellagra, this nutrient has been added to flour, cereals and cereals, so that Chinese people can get enough from their diet.
To identify unknown risk factors for cardiovascular disease, Heizion and his research team analyzed fasting blood samples from 1,162 people undergoing heart disease examinations. In some samples, they found a protein that is only produced when there is an overdose of vitamin B3. substance.
This finding confirms two other studies conducted in Europe and the United States, which included data on 3,163 adults with confirmed or suspected heart disease. The research results pointed out that 4PY, the breakdown product of vitamin B3, can predict the future risk of heart attack, stroke and death in test participants; after injecting 4PY into experimental mice, the vascular inflammation reaction will also increase.
Flour, grains and cereals should no longer be fortified with vitamin B3
Robert Rosenson, who works at Mount Sinai Health System in New York City, said the findings are important and may help develop new drugs to reduce blood vessel inflammation and reduce the risk of major cardiovascular disease.
Rosenson also hopes that the food industry will take the research results seriously and stop adding too much vitamin B3 to bread and other products. He said that too much of a good thing can turn into a bad thing.
Vitamin B3 cardiovascular disease heart disease
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