Nicotinic acid
A safe vitamin, but restricted in meat processing.
- Category
- Preservatives
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Also known as Vitamin B3 (Niacin). Historically used to preserve the red color in fresh meat.
How it is used in food
Nicotinic acid (niacin, vitamin B3) is an essential nutrient used to fortify flour, cereals, energy drinks and infant formula. It is a precursor to the coenzymes NAD and NADP, which drive hundreds of oxidation-reduction reactions in energy metabolism, and adequate intake prevents pellagra. In fresh meat it also stabilises the red oxymyoglobin colour, which is why its use there is restricted.
Commonly found in- Dietary supplements
Health and safety
While safe and essential as a vitamin, its use as a color-retention agent in fresh meat is banned in many regions to prevent deceptive practices.
EFSA has set a tolerable upper intake level for nicotinic acid of 10 mg/day for adults, based on the transient skin flushing (vasodilation) it causes at higher doses — a well-documented, harmless but uncomfortable effect that appears well below any toxic dose. Pharmacological doses of 1–3 g/day are used clinically to lower LDL cholesterol and raise HDL, but the AIM-HIGH (2011) and HPS2-THRIVE (2014) trials found no reduction in cardiovascular events when niacin was added to statin therapy, alongside increased rates of adverse effects. Its restriction as a colour retainer in fresh meat is a labelling/consumer-deception issue rather than a toxicological one.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Not approved | Not approved for general food use or historically banned due to safety concerns. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Not approved | Not approved for general food use or historically banned due to safety concerns. |
Identification on labels
- E-number
- E375
Worth knowing
Niacin was isolated as a chemical in 1873, decades before anyone knew it was a vitamin; Conrad Elvehjem only identified it as the anti-pellagra factor in 1937 by curing 'black tongue' in dogs. Because niacin can also be made in the body from the amino acid tryptophan, dietary requirements are expressed in 'niacin equivalents' — 60 mg of tryptophan counts as 1 mg of niacin.
Conclusion
A safe vitamin, but restricted in meat processing.
References
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Open the appEntry last reviewed 2026-07-28.
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