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Meat is an excellent source of niacin. Legumes, milk, eggs, and yeast are good sources. Grains are commonly enriched with niacin. Milk and eggs are actually low in niacin, but high in tryptophan, a precursor to niacin. The measure of niacin equivalents takes into account the tryptophan that may be converted to niacin. Corn is high in tryptophan and niacin, but also contains the amino acid leucine which inhibits the synthesis of NAD in red blood cells.
Niacin is used for the treatment of hyperlipidemia. Niacin decreases very low-density lipoprotein (VLDL) and increases high density lipoprotein (HDL) leading to a regression in artherosclerotic plaques. The recommended dose is gradually increased to 1.5-2 grams/day if the modified-release form of niacin is taken and 3 grams/day for the regular crystalline niacin form. Side effects of niacin therapy have included flushing, pruritus, urticaria, nausea, vomiting, diarrhea, bloating, and constipation. Research is being conducted to examine the potential effect of niacin therapy for the prevention of non-insulin dependent diabetes.
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