Editing Vitamin B6 (section)

==Sources==
Bacteria residing in the [[large intestine]] are known to synthesize B-vitamins, including B<sub>6</sub>, but the amounts are not sufficient to meet host requirements, in part because the vitamins are competitively taken up by non-synthesizing bacteria.<ref>{{cite journal |vauthors=Mayengbam S, Chleilat F, Reimer RA |title=Dietary Vitamin B6 Deficiency Impairs Gut Microbiota and Host and Microbial Metabolites in Rats |journal=Biomedicines |volume=8 |issue=11 |date=November 2020 |page=469 |pmid=33147768 |pmc=7693528 |doi=10.3390/biomedicines8110469 |url=|doi-access=free }}</ref>

Vitamin B<sub>6</sub> is found in a wide variety of foods. In general, meat, fish and fowl are good sources, but dairy foods and eggs are not (table).<ref name="FoodsHigh">{{cite news |url=https://www.nutritionadvance.com/foods-high-in-vitamin-b6/ |title=30 Foods High In Vitamin B6 |last=Joseph |first=Michael |date=January 10, 2021 |website=Nutrition Advance |access-date=August 17, 2021 |quote=All nutritional values within this article have been sourced from the USDA's FoodData Central Database. |archive-date=July 19, 2022 |archive-url=https://web.archive.org/web/20220719165534/https://www.nutritionadvance.com/foods-high-in-vitamin-b6/ |url-status=live }}</ref><ref name="FoodsDataCentral">{{cite web |url=https://fdc.nal.usda.gov/index.html |title=USDA Food Data Central. Standard Reference, Legacy Foods |date=April 2018 |website=USDA Food Data Central |access-date=August 18, 2021 |archive-date=December 3, 2019 |archive-url=https://web.archive.org/web/20191203185131/https://fdc.nal.usda.gov/index.html |url-status=live }}</ref> Crustaceans and mollusks contain about 0.1&nbsp;mg/100 grams. Fruit (apples, oranges, pears) contain less than 0.1&nbsp;mg/100g.<ref name="FoodsDataCentral"/>

[[Bioavailability]] from a mixed diet (containing animal- and plant-sourced foods) is estimated at being 75% – higher for PLP from meat, fish and fowl, lower from plants, as those are mostly in the form of pyridoxine [[glucoside]], which has approximately half the bioavailability of animal-sourced B<sub>6</sub> because removal of the glucoside by intestinal cells is not 100% efficient.<ref name="DRItext" /> Given lower amounts and lower bioavailability of the vitamin from plants there was a concern that a vegetarian or vegan diet could cause a vitamin deficiency state. However, the results from a population-based survey conducted in the U.S. demonstrated that despite a lower vitamin intake, serum PLP was not significantly different between meat-eaters and vegetarians, suggesting that a vegetarian diet does not pose a risk for vitamin B<sub>6</sub> deficiency.<ref name="Schorgg2021">{{cite journal |vauthors=Schorgg P, Bärnighausen T, Rohrmann S, Cassidy A, Karavasiloglou N, Kühn T |title=Vitamin B6 Status among Vegetarians: Findings from a Population-Based Survey |journal=Nutrients |volume=13 |issue=5 |date=May 2021 |page=1627 |pmid=34066199 |pmc=8150266 |doi=10.3390/nu13051627 |url=|doi-access=free }}</ref>

Cooking, storage, and processing losses vary, and in some foods may be more than 50% depending on the form of vitamin present in the food.<ref name=PKIN2020B6>{{cite book |vauthors=Da Silva VR, Gregory III JF |title = Present Knowledge in Nutrition, Eleventh Edition |chapter = Vitamin B6 |editor=BP Marriott |editor2=DF Birt |editor3=VA Stallings|editor4=AA Yates |publisher = Academic Press (Elsevier) |year=2020 |location = London, United Kingdom |pages = 225–38 |isbn=978-0-323-66162-1}}</ref> Plant foods lose less during processing, as they contain pyridoxine, which is more stable than the pyridoxal or pyridoxamine forms found in animal-sourced foods. For example, milk can lose 30–70% of its vitamin B<sub>6</sub> content when [[dried milk|dried]].<ref name="Combs"/> The vitamin is found in the [[Cereal germ|germ]] and [[aleurone]] layer of grains, so there is more in grains from which these layers have not been removed, for example more in [[whole wheat bread]] than in [[White bread|white wheat bread]], and more in [[brown rice]] than in [[white rice]].<ref name="FoodsDataCentral"/>

Most values shown in the table are rounded to nearest tenth of a milligram:

<div style="float:left; padding: 1em;">
{|class="wikitable"
|-
!Source<ref name="FoodsHigh"/><ref name="FoodsDataCentral"/>

!Amount<br /> (mg per 100 grams)
|-
|[[Whey]] protein concentrate || 1.2
|-
|[[Beef]] liver, pan-fried || 1.0
|-
|[[Tuna]], skipjack, cooked || 1.0
|-
|[[Beef]] steak, grilled || 0.9
|-
|[[Salmon]], Atlantic, cooked || 0.9
|-
|[[Chicken]] breast, grilled || 0.7
|-
|[[Pork]] chop, cooked || 0.6
|-
|[[Turkey (bird)|Turkey]], ground, cooked || 0.6
|}
</div>
<div style="float:left; padding: 1em;">
{|class="wikitable"
|-
!Source<ref name="FoodsHigh"/><ref name="FoodsDataCentral"/>
!Amount<br /> (mg per 100 grams)
|-
|[[Pistachio]]
|1.7
|-
|[[Mushroom]], [[Shiitake]], raw || 0.3
|-
|[[Potato]], baked, with skin || 0.3
|-
|[[Sweet potato]] baked || 0.3
|-
|[[Bell pepper]], red || 0.3
|-
|[[Peanut]]s || 0.3
|-
|[[Avocado]] || 0.25
|-
|[[Spinach]] || 0.2
|-
|[[Tofu]], firm || 0.1
|}
</div>
<div style="float:left; padding: 1em;">
{|class="wikitable"
|-
!Source<ref name="FoodsDataCentral"/>
!Amount<br /> (mg per 100 grams)
|-
|[[Grits|Corn grits]] || 0.1
|-
|[[Milk]], whole || 0.1 (one cup)
|-
|[[Yogurt]] || 0.1 (one cup)
|-
|[[Almonds]] || 0.1
|-
|[[Bread]], whole wheat/white || 0.2/0.1
|-
|[[Rice]], cooked, brown/white || 0.15/0.02
|-
|[[Bean]]s, baked || 0.1
|-
|[[Bean]]s, green || 0.1
|-
|[[Egg as food|Chicken egg]] || 0.1
|}
</div>{{Clear}}

===Fortification===
As of 2024, eighteen countries require food fortification of wheat flour, [[maize]] flour or rice with vitamin B<sub>6</sub> as pyridoxine hydrochloride. Most of these are in southeast Africa or Central America. The amounts stipulated range from 3.0 to 6.5&nbsp;mg/kg. An additional six countries, including India, have a voluntary fortification program. India stipulates 2.0&nbsp;mg/kg.<ref name="Map">{{cite web |url=https://fortificationdata.org/map-number-of-nutrients/ |title=Map: Count of Nutrients In Fortification Standards |website=Global Fortification Data Exchange |date=November 29, 2024 |access-date=November 29, 2024 }}</ref>

===Dietary supplements===
In the US, multi-vitamin/mineral products typically contain 2 to 4&nbsp;mg of vitamin B<sub>6</sub> per daily serving as pyridoxine hydrochloride. However, many US dietary supplement companies also market a B<sub>6</sub>-only dietary supplement with 100&nbsp;mg per daily serving.<ref name=ODS/> While the [[US National Academy of Medicine]] set an adult safety UL at 100&nbsp;mg/day in 1998,<ref name=ODS/><ref name="DRItext"/> in 2023 the European Food Safety Authority set its UL at 12&nbsp;mg/day.<ref name="EFSA2023"/>

====Health claims====
The Japanese Ministry of Health, Labor, and Welfare (MHLW) set up the 'Foods for Specified Health Uses' ({{Nihongo2|特定保健用食品}}; FOSHU) regulatory system in 1991 to individually approve the statements made on food labels concerning the effects of foods on the human body. The regulatory range of FOSHU was later broadened to allow for the certification of capsules and tablets. In 2001, MHLW enacted a new regulatory system, 'Foods with Health Claims' ({{Nihongo2|保健機能食品}}; FHC), which consists of the existing FOSHU system and the newly established 'Foods with Nutrient Function Claims' ({{Nihongo2|栄養機能表示食品}}; FNFC), under which claims were approved for any product containing a specified amount per [[Serving size|serving]] of 12 vitamins, including vitamin B<sub>6</sub>, and two minerals.<ref>{{cite journal |vauthors=Shimizu T |title=Health claims on functional foods: the Japanese regulations and an international comparison |journal=Nutr Res Rev |volume=16 |issue=2 |pages=241–52 |date=December 2003 |pmid=19087392 |doi=10.1079/NRR200363 |url=|doi-access=free }}</ref><ref>{{cite journal|vauthors=Harada K|date=2016|title=食品中の機能性成分解析|trans-title=Analysis of Functional Ingredients in Foods|url=https://www.jstage.jst.go.jp/article/bunsekikagaku/65/6/65_309/_article/-char/ja/|journal=Bunseki Kagaku|language=ja|publisher=The Japan Society for Analytical Chemistry|volume=65|issue=6|pages=309–319|doi=10.2116/bunsekikagaku.65.309|issn=0525-1931|doi-access=free|access-date=September 23, 2021|archive-date=February 10, 2023|archive-url=https://web.archive.org/web/20230210210435/https://www.jstage.jst.go.jp/article/bunsekikagaku/65/6/65_309/_article/-char/ja/|url-status=live}}</ref> To make a health claim based on a food's vitamin B<sub>6</sub> content, the amount per serving must be in the range of 0.3–25&nbsp;mg. The allowed claim is: "Vitamin B<sub>6</sub> is a nutrient that helps produce energy from protein and helps maintain healthy skin and [[mucous membranes]]."<ref>{{cite journal|vauthors=Shimizu T|date=2001|title=新しい保健機能性食晶制度の概要|trans-title=Newly Established Regulation: Foods with Health Claims|url=http://www.ilsijapan.org/ILSIJapan/BOOK/Ilsi/PDF/ILSI066.pdf|journal=Journal of the [[International Life Sciences Institute]] of Japan|language=ja|volume=66|pages=9–15|quote=|access-date=September 23, 2021|archive-date=February 24, 2023|archive-url=https://web.archive.org/web/20230224004852/http://www.ilsijapan.org/ILSIJapan/BOOK/Ilsi/PDF/ILSI066.pdf|url-status=live}}</ref><ref>{{cite web|title=(問14) 栄養機能食品の規格基準及び表示の基準とは、どのようなものか|trans-title=Question 14—What are the standards and labeling criteria for Foods with Nutrient Function Claims?|url=https://www.mhlw.go.jp/topics/2002/03/tp0313-2c.html|access-date=September 23, 2021|website=[[Ministry of Health, Labor, and Welfare]]|language=ja|quote=ビタミンB<sub>6</sub>は、たんぱく質からのエネルギー産生と皮膚や粘膜の健康維持を助ける栄養素です.|archive-date=September 23, 2021|archive-url=https://web.archive.org/web/20210923220429/https://www.mhlw.go.jp/topics/2002/03/tp0313-2c.html|url-status=dead}}</ref>

In 2010, the European Food Safety Authority (EFSA) published a review of proposed health claims for vitamin B<sub>6</sub>, disallowing claims for bone, teeth, hair skin and nails, and allowing claims that the vitamin provided for normal [[homocysteine]] metabolism, normal energy-yielding metabolism, normal psychological function, reduced tiredness and fatigue, and provided for normal cysteine synthesis.<ref>{{cite journal |vauthors= |title=Scientific Opinion on the substantiation of health claims related to vitamin B6 |journal=EFSA Journal |volume=8 |issue=10 |pages=1759 |date=2010 |pmid= |doi=10.2903/j.efsa.2010.1759 |doi-access= }}</ref>

The US [[Food and Drug Administration]] (FDA) has several processes for permitting health claims on food and dietary supplement labels.<ref name="HealthClaims">{{cite web |url=https://www.fda.gov/food/food-labeling-nutrition/label-claims-conventional-foods-and-dietary-supplements |title=Label Claims for Conventional Foods and Dietary Supplements |date=June 19, 2018 |website=U.S. Food and Drug Administration |access-date=August 17, 2021 |archive-date=August 17, 2021 |archive-url=https://web.archive.org/web/20210817214246/https://www.fda.gov/food/food-labeling-nutrition/label-claims-conventional-foods-and-dietary-supplements |url-status=live }}</ref> There are no FDA-approved Health Claims or Qualified Health Claims for vitamin B<sub>6</sub>. Structure/Function Claims can be made without FDA review or approval as long as there is some credible supporting science.<ref name="HealthClaims"/> Examples for this vitamin are "Helps support nervous system function" and "Supports healthy homocysteine metabolism."