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Vitamin B2 (Riboflavin)

The water-soluble vitamin B2 (riboflavin) is found in high concentrations in animal products, especially in offal such as pork liver, in fish (e.g., sardines, mackerel, herring) and in milk and dairy products. Cereals and vegetables such as spinach, broccoli and peas or fruits such as avocado are also rich in riboflavin.

The vitamin plays a central role in the body's metabolism. It is used to produce various coenzymes that are involved in energy or protein metabolism as components of certain enzymes.

Data from the National Food Consumption Study II suggest that the population in Germany currently achieves the intake levels recommended for vitamin B2 by the German Nutrition Society (DGE) through their diet.

In clinical studies, no adverse health effects were observed even when vitamin B2 was consumed in amounts far above the intake recommendations.

Proposed maximum level for the addition of vitamin B2 to food supplements (per daily dose of an individual product)

 
Based on the current state of knowledge and in view of the low toxicity of this vitamin, the German Federal Institute for Risk Assessment (BfR) refrains from setting a maximum amount of vitamin B2 for food supplements and for the fortification of foods for general consumption.

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