Being widely distributed in foods and, in addition,
synthesized by friendly bacteria in the intestinal tract, vitamin B5 deficiency is
unlikely. However, since it is easily destroyed through food processing and
preparation (by heat in either acid or alkali), with the possibility of
compromised bacterial contribution, certain degree of deficiency is possible in
some individuals.
Symptoms of vitamin B5
deficiency include gastrointestinal disturbances, suppressed immune-system
function and insomnia, to arthritic symptoms, kidney stones and edema.
There is no acute vitamin B5 toxicity (possible diarrhea);
however, long term excessive intake can cause gastrointestinal symptoms, edema,
calcification, fatigue and depression.
Vitamin
B5 DRI (Dietary
Reference Intakes, the most
recent set of dietary recommendations set by the government) for an average
healthy adult is 5mg.
Best natural food sources of vitamin B5 are
liver, eggs, whole grains, vegetables and fruit.
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