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Journal of Nutrition Vol. 58 No. 3 March 1956, pp. 367-383
Copyright © 1956 by American Society for Nutrition
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Dietary Deprivation of Riboflavin and Blood Riboflavin Levels in Man1

One Figure

Otto A. Bessey, M. K. Horwitt and Ruth H. Love

Department of Biochemistry and Nutrition, The University of Texas-Medical Branch, Galveston, and Biochemical Research Laboratory, Elgin State Hospital, Elgin, Illinois

The total riboflavin in red blood cells, white blood cells and plasma, and the free plus FMN riboflavin and FAD riboflavin in plasma were determined on one group of 10 men who had been maintained for 16 months on a well controlled dietary intake of 0.55 mg of riboflavin/day. Similar measurements were made on a control group of 6 men who had received 2.55 to 3.55 mg of riboflavin/day. The riboflavin content of the red blood cells was 10.0 to 13.1 µg/100 ml in the restricted group and 20.2 to 27.6 in the control group. Although the free and FMN riboflavin of plasma was in general decreased in the restricted group, there were some striking exceptions. The plasma FAD riboflavin and the total white blood cell riboflavin were not significantly changed.

Analyses of riboflavin in red blood cells were done on a group of 8 men before and periodically during a 9-month maintenance on a riboflavin intake of 0.5 mg/day. Similar analyses were done on 4 control groups receiving 1.6 to 2.4 mg of riboflavin daily. The riboflavin content of the red blood cells became significantly lower in the restricted group within 45 days of the restriction and slowly decreased further during the ensuing months.

It is concluded that the red blood cell content of riboflavin is a reasonably sensitive and practical index for evaluating nutritive status with respect to this dietary essential and that available microchemical methods are well adapted for this measurement.

1 This study was supported in part by a grant from The National Vitamin Foundation.

Manuscript received 12 September 1955.




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