Riboflavin is heat stable when dried. This indicates it does not require refrigeration. But, when moistened and heated, it degrades more quickly. Riboflavin is light sensitive. Riboflavin-containing foods should be stored in light-resistant containers. When exposed to sunlight, for example, up to 85% of the riboflavin in milk may be destroyed. Since riboflavin dissolves in water, a significant amount of it is lost when foods are boiled. Steaming or microwaving causes less waste. Cooking can cause vegetables to lose up to 40% of their riboflavin content. Some people require additional riboflavin from supplements. Those who do not consume enough milk or other animal products fall into this category.
Riboflavin is essential for athletes. Athletes who are vegetarian and do not consume milk or eggs are at risk of deficiency in riboflavin. If you have irritable bowel syndrome, liver problems, or drink a lot of alcohol, you may require more. Pregnant or lactating women may require vitamin supplements. Nonetheless, you should consult with your healthcare physician first.
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