799 



RIBOFLAVIN 



Riboflavin is necessary for growth. It is found in foods widely con- 

 sumed in both developed and underdeveloped areas, principally lefj- 

 umes, milk, eggs, meat, fish, and vegetables. Cereal products which 

 are consumed in such large amounts in the LDCs do not have a high 

 riboflavin content ; so once again fortification is used. Like thiamine, 

 riboflavin is added to U.S. flour under the foreign donation program. 



NIACIN 



, Niacin is necessary to prevent pellagra, but the measurement of 

 man's requirements for niacin is complicated by the fact that the amino 

 .a(^id tryptophan can be converted into niacin. The term "niacin equiva- 

 'lent? has thus been accepted by the FAO-WHO Expert Committee 

 which made recommendations, several years ago, on vitamin require- 

 .ments. There is a further complication in that good information on 

 the tryptophan content of many foods is not available. However, ac- 

 cording to the Report of the President's Science Advisory Commit- 

 tee, "it can be assumed that if protein needs are met or exceeded, there 

 will be an adequate supply of niacin from conversion of tryptophan." *' 

 •Forms of niacin are found in the basic grains of com, wheat, and rice, 

 aixd fortun^,tely little of this vitamin is lost in cooking or storage. 

 IST^vertheless, niacin is also added to flour distributed under the TT.S. 

 foreign donation program, 



VITAMIN A DEFICIENCY 



"Vitamin A deficiency is a frequent cause of blindness in childrerr 

 less than 5 years old. Symptoms of Vitamin A deficiency are fre- 

 quently associated with protein-calorie malnutrition. Vitamin A in- 

 tlEikes in some parts of the Near East and Africa are anywhere from 2 

 to 18 timesless than in the United States and Western Europe, Vitamin 

 A is found in the LDCs in fruits and vegetables, but fortification is 

 probably required. The need is for foods fortified with Vitamin A 

 which call be produced on a commercial or semi-commercial basis in 

 the lesi^ developed countries and which can attain wide acceptance. 



CALCIUM INTAKE 



Calcium intake (in association with phosphorus) tends to differ 

 ^^''idely in the developed and underdeveloped countries. Low calcium 

 intake, together with repeated pregnancies, is reputed to cause osteo- 

 malacia (softening of the bones) "although evidence to support this 

 conclusion is meager." *^ In addition, estimates of calcium requirements 

 have proven difficult, as wide differences in intake have been found in 

 populations apparently enjoying good health. 



Studies based on metabolic balance have indicated that where there 

 hks been a greater calcium intake in the past, a greater intake is re- 

 quired. People in the developed countries thus apparently need more 

 cal(?ium, but on the other hand they have little difficulty obtaining it 



" "The Worl'l Food Problem," Vol. II. op. clt. page 61. 

 « Ibid, page 64. 



