The evaluation of selected shellfish as a source of niacin in nutrition and therapy of modern human

IntroductionThe presence of fish and seafood in the diet of people at high risk of heart disease, pregnant women and the elderly is conducive to the preservation of health. Food originating from the sea is a good source of niacin and should be consumed by all, regardless of age and/or physiological state. Therefore, it is recommended by physicians and nutritionists.AimThe aim of this study was to determine the content of niacin in selected seafood and to evaluate these products as a potential source of niacin.Material and methodsThe content of niacin was determined by the microbial method. The vitamin was extracted from the analyzed samples using enzymatic hydrolysis.ResultsA portion of 100 g seafood implements the standard daily requirement in range of 4.43%–8.21% for women and 3.88%–7.19% for men, respectively.DiscussionFish and seafood consumption has a tendency to increase all over the world, whereas in some countries (Poland) it persists insufficient with a declining tendency. Considering high nutritive value, the analyzed shellfish are recommended as valuable ingredient of diet. Increased consumption of seafood might contribute to reduce the risk of civilization diseases morbidity.ConclusionThe niacin analysis that was conducted showed differences between the various types of seafood. Among the analyzed seafood, the best source of niacin came from the meat of clams.