Tag: Pellagra prevention

According to the World Health Organization, outbreaks of pellagra have been reported among displaced populations and in regions with limited food variety. Pellagra is a disease resulting from a severe deficiency of niacin (vitamin B3) or its precursor, tryptophan. Understanding what are the risk factors for pellagra is crucial for prevention, especially in vulnerable groups.

Over 3,500 years ago, Mesoamerican civilizations discovered a method to process corn that dramatically enhanced its nutritional value. This ancient practice, known as nixtamalization, is the direct reason why tortillas have calcium and is a cornerstone of a healthy, corn-based diet.

Did you know that without a special process, the niacin in corn is mostly unabsorbable, potentially leading to a deficiency disease called pellagra? This crucial process is what creates hominy, a nutritionally superior version of corn that has been a staple in Mesoamerican diets for centuries.

Historically known as the pellagra-prevention vitamin, vitamin PP—or niacin—is an essential water-soluble B vitamin required for hundreds of metabolic processes in the body. Without adequate amounts, the body can't function properly, and a severe deficiency can lead to the disease pellagra.

In the early 20th century, mandatory food fortification with niacin was implemented in the United States to combat the devastating disease pellagra. This public health initiative led to a dramatic decline in the disease, which is why niacin is added to food as an essential measure.

According to the World Health Organization, pellagra, a systemic disease caused by a severe niacin deficiency, still affects populations in developing countries. A balanced diet rich in vitamin B3 is the most effective strategy to prevent pellagra and its debilitating symptoms.

According to the World Health Organization, pellagra remains an endemic issue in certain regions, primarily affecting populations with limited access to diverse food sources. Who is most likely to get pellagra depends heavily on lifestyle factors, dietary habits, and underlying health conditions that interfere with niacin (vitamin B3) or tryptophan absorption.