Vitamin B3 Added to All UK Bread by Law May Increase Heart Disease Risk, Says Study

A study has shown that high levels of vitamin B3, which is commonly added to breads and cereals and is required by the UK government to be added to white and brown bread, is associated with a greater risk of strokes and heart attacks. Also known as niacin, the vitamin is used to “fortify” many breakfast cereal products and has previously been recommended to lower cholesterol—although some scientists and health experts dispute whether lowering cholesterol is beneficial to health. Researchers in the United States looked at blood samples and medical records from 503,325 individuals in the United States and European countries, including the UK. They found those with a chemical called 4PY in their blood, created when the body breaks down excess niacin, were at significantly higher risk of strokes, heart attacks and other cardiac conditions....