Not that it’s safe for everyone but I took 4G (2G Bid) of Niacin per day for 20+ years. No elevation of LFT’s. I purposefully avoided extended release forms because of their danger for liver toxicity.
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This is a referenced article about Niacin and 2PY and 4PY:
https://www.orthomolecular.org/resources/omns/v20n03.shtml
This group is convinced Niacin is good. Meanwhile Eades has been saying it causes weight gain. I’m not too worried about that, but it’s something I hadn’t heard before. I’ve started taking it again.
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China study:
Association of dietary niacin intake with all-cause and cardiovascular mortality: National Health and Nutrition Examination Survey (NHANES) 2003–2018
Participants with the highest dietary niacin intake had a lower risk of all-cause mortality (HR 0.74, 95%CI 0.63–0.86) compared to those in the lowest intake quartile. For cardiovascular mortality, the HR was 0.73 (95%CI 0.57–0.95) in the highest niacin intake quartile. A dose-response relationship was revealed between dietary niacin intake and mortality by restricted cubic spline. Subgroup analysis showed a significant interaction between dietary niacin intake and diabetes concerning all-cause mortality (P = 0.046). In this population-based cohort study, higher dietary niacin intake correlates with lower risk of all-cause and cardiovascular mortality among US adults. The influence of niacin intake on all-cause mortality appears to be more significant in non-diabetic individuals compared to those with diabetes.
Another China study:
Increased Dietary Niacin Intake Improves Muscle Strength, Quality, and Glucose Homeostasis in Adults over 40 Years of Age
Higher dietary niacin intake was significantly correlated with higher grip strength (β 0.275, 95% confidence intervals [CI] 0.192–0.357), higher total lean mass (β 0.060, 95% CI 0.045–0.074), higher appendicular lean mass (β 0.025, 95% CI 0.018–0.033), and higher total bone mineral content (β 0.005, 95% CI 0.004–0.007). By contrast, higher dietary niacin intake was significantly associated with lower total fat (β −0.061, 95% CI −0.076 to −0.046), lower trunk fat (β −0.041, 95% CI −0.050 to −0.032) and lower sarcopenia risk (OR 0.460, 95% CI 0.233 to 0.907). In addition, dietary niacin significantly reduced HOMA-IR, fasting blood glucose (in participants without diabetes), and fasting insulin (p <0.05).
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