1962
DOI: 10.2105/ajph.52.10.1720
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Food “Poisoning” Due to Sodium Nicotinate: Report of an Outbreak and Review of the Literature

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Cited by 9 publications
(4 citation statements)
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“…The present work was undertaken to determine the ability of nicotinic acid and its amide to prevent or reduce the oxidative browning of the red cell fraction during spray-drying and powder storage. Different ligand concentrations were assayed mainly due to the fact that nicotinic acid has been described as a harmful vasodilator (Press and Yaeger, 1962), because it is known that ligand concentration affects haeme-complex formation (Ahn and Maurer, 1990a) and because of the high price of the product. Ahn and Maurer (1990c) showed that pH conditions affected haeme-complex forming reactions, so the influence of pH on colour stability was also investigated using starch gels as a model matrix.…”
Section: Introductionmentioning
confidence: 99%
“…The present work was undertaken to determine the ability of nicotinic acid and its amide to prevent or reduce the oxidative browning of the red cell fraction during spray-drying and powder storage. Different ligand concentrations were assayed mainly due to the fact that nicotinic acid has been described as a harmful vasodilator (Press and Yaeger, 1962), because it is known that ligand concentration affects haeme-complex formation (Ahn and Maurer, 1990a) and because of the high price of the product. Ahn and Maurer (1990c) showed that pH conditions affected haeme-complex forming reactions, so the influence of pH on colour stability was also investigated using starch gels as a model matrix.…”
Section: Introductionmentioning
confidence: 99%
“…Excessive consumption of the B vitamin, niacin, can cause an acute onset of flushing, pruritis, rash, and burning or warmth in the skin, especially on the face and upper trunk (DiPalma and Ritchie, 1977), although gastrointestinal discomfort is noted in some patients (Press and Yeager, 1962). Outbreaks have occurred from the excessive enrichment of flour used to make pumpernickel bagels (Campana et al, 1983) or corn meal (Press and Yeager, 1962).…”
Section: Niacinmentioning
confidence: 99%
“…Outbreaks have occurred from the excessive enrichment of flour used to make pumpernickel bagels (Campana et al, 1983) or corn meal (Press and Yeager, 1962). The amount of niacin required to elicit such adverse reactions is at least 50 times the recommended dietary allowance (RDA) (Campana et al, 1983;Press and Yeager, 1962). The amount of niacin required to elicit such adverse reactions is at least 50 times the recommended dietary allowance (RDA) (Campana et al, 1983;Press and Yeager, 1962).…”
Section: Niacinmentioning
confidence: 99%
“…The use of these chelating agents is not without problems. Nicotinamide, for example, has been found to be a harmful vasodilator [41]. Conversion of hemoglobin into the more stable and organoleptically acceptable carboxyhemoglobin by saturation with carbon monoxide (CO) has been proposed as an alternative method to stabilize hemoglobin.…”
Section: Natural Color Enhancermentioning
confidence: 99%