Eating for Two Part 7 -Niacin, Riboflavin, Thiamin, Pantothenic Acid, and Omega-3 Fatty Acids

Dr. Greene's New Book, Feeding Baby Green

The Latest on H1N1

Manage Your Child's Asthma

Manage Your Child's Ear Infections

Chemicals in Your Environment

DrGreene Content

Eating for Two: A Guide to Mother’s Nutrition during Pregnancy Part 7

Niacin, Riboflavin, Thiamin, Pantothenic Acid, and Omega-3 Fatty Acids

These are the only remaining nutrients of which we know women need to increase their proportional intake during pregnancy. Pregnant women are designed to eat diets richer in these nutrients. Like all of the nutrients we have covered so far in this chapter, niacin, riboflavin, thiamine, pantothenic acid and omega-3 fatty acids all need to become bigger parts of the bigger pregnancy diet. Total amounts of other nutrients, such as fiber, selenium, vitamin A, and vitamin C, also need to increase slightly during pregnancy - but not as much as overall calories do.

The words “niacin, riboflavin, thiamin, and pantothenic acid” may make the eyes glaze, or they may sound familiar from the side panel of a cereal box or a package of bread. Because they are so widely supplemented, deficiency is unlikely. They are all coenzymes active in a variety of metabolic processes in both moms and babies.

Niacin occurs naturally in whole grains, legumes, and nuts, as well as in meat, fish, and poultry. Riboflavin shows up in whole grains, as well as in milk, meats, and (again) liver. Thiamin is found predominately in whole grains, but also richly in pork. Pantothenic acid is widely dispersed in whole grains, yeast, potatoes, tomatoes, eggs, broccoli, chicken, beef, and (care to guess?) liver.

These vitamins are all contained in prenatal supplements - unlike the final two nutrients on this list.

Read More from: Eating for Two: A Guide to Mother's Nutrition during Pregnancy

Alan Greene MD FAAP

Originally published: November 22, 2006