A recent study that reveals a possible link between excessive consumption of a specific nutrient, niacin (vitamin B3), and the risk of catastrophic diseases, has alarmed proponents of a diet high in protein and vitamins, which includes meats, fish, fruits, and vegetables.
According to research published in Nature Medicine Magazine, high niacin intake may cause artery damage, increasing the risk of cardiovascular disease and inflammation. Medical professionals advise men to take 16 milligrams of vitamin B3 daily, while women who are not pregnant should take 14 milligrams.
American physician Dr. Stanley Hazen cautions that one in four Americans has niacin levels over the suggested range. He stresses that the body may become more susceptible to heart attacks, strokes, and even death if niacin levels are higher than what is advised.
According to Dr. Hazen’s historical context, Americans started consuming higher doses of niacin in the 1940s because scientists were of the opinion that low dietary element levels could result in pellagra, a deadly illness.
The most recent research, on the other hand, presents an opposing viewpoint and implies that having too much niacin (vitamin B3) in the body may increase the risk of heart disease, stroke, and death. The findings of the study are exciting and crucial for creating better drugs for these kinds of illnesses, according to Dr. Robert Rosenson, Director of Metabolism and Lipids at Mount Sinai Health System in New York City. He hopes that this research will help the food sector reduce the amount of niacin found in processed meals, which will improve public health.
