Peer-review is a critical part of the functioning of the scientific community, of quality control, and the self corrective nature of science. But it is no panacea.
Niacin is a form of vitamin B3. It is found in foods such as yeast, meat, fish, milk, eggs, green vegetables, and cereal grains. Niacin is also produced in the body from tryptophan, which is found in protein-containing food. When taken as a supplement, niacin is often found in combination with other B vitamins. Do not confuse niacin with niacinamide, inositol niacinamide, nicotinate (inositol hexaniacinate), or tryptophan.
Niacin also is known as vitamin B3, a vitamin necessary to build fatty acids and red blood cells and convert carbohydrates, fats and proteins into energy. While niacin has important functions, it is possible to be allergic to foods that contain it. When you experience an allergic reaction to niacin, your body treats it like a foreign invader, resulting in inflammatory symptoms like a rash, breathing difficulty or itching skin.