research studies. Some of the unsubstantiated uses for
which the dietary supplement pantothenic acid is
advertised include:
stimulating wound healing
improving athletic performance
lowering cholesterol
preventing osteoarthritis and rheumatoid arthritis
As of 2007, very few clinical trials were underway
involving pantothenic acid. Individuals interested in
participating in a clinical trial at no cost can check for
new trials at<http://www.clinicaltrialsgov>.Normal pantothenic acid requirements
The United States Institute of Medicine (IOM) of
the National Academy of Sciences has developed val-
ues calledDietary Reference Intakes(DRIs) for vita-
mins andminerals. The DRIs consist of three sets of
numbers. The Recommended Dietary Allowance
(RDA) defines the average daily amount of the
nutrient needed to meet the health needs of 97–98%
of the population. The Adequate Intake (AI) is an
estimate set when there is not enough information to
determine an RDA. The Tolerable Upper Intake Level(UL) is the average maximum amount that can be
taken daily without risking negative side effects. The
DRIs are calculated for children, adult men, adult
women, pregnant women, andbreastfeedingwomen.
The IOM has not set RDA values for pantothenic
acid because of incomplete scientific information.
Instead, it has set AI levels for all age groups. AI levels
for pantothenic acid are measured by weight (milli-
grams or mg). No UL levels have been set for this
vitamin because large doses of pantothenic acid do
not appear to cause any side effects.
The following are the daily AIs of pantothenic
acid for healthy individuals:
children birth–6 months: 1.7 mg
children 7–12 months: 1.8 mg
children 1–3 years: 2 mg
children 4–8 years: 3 mg
children 9–13 years: 4 mg
children 14–18 years: 5 mg
adults age 19 and older: 5 mg
pregnant women: 6 mg
breastfeeding women: 7 mgSources of pantothenic acid
Pantothenic acid is found small quantities in a
wide variety of foods. Good sources include liver,
kidney, fish, shellfish, egg yolk, broccoli, lentils, and
mushrooms. Pantothenic acid is unstable. Much of it
is lost during cooking, canning, freezing, and process-
ing. Frozen meats and processed grains, for example,
can lose up to half their pantothenic acid content.
The following list gives the approximate panto-
thenic acid content of some common foods.
liver, beef, cooked, 3.5 ounces: 5.3 mg
chicken, dark meat, cooked 3.5 ounces: 1.3 mg
chicken, light meat, cooked 3.5 ounces: 1.0 mg
salmon, baked, 3.5 ounces: 1.4 mg
tuna, canned, 3 ounces: .18 mg
egg, 1 large, cooked: .61 mg
milk, nonfat, 1 cup: .80 mg
yogurt, 8 ounces: 1.35 mg
broccoli, steamed, 1/2 cup: .40 mg
sweet potato, cooked 1/2 cup: .68 mg
lentils, cooked, 1/2 cup: .64 mg
corn, cooked 1/2 cup: .72
bread, whole wheat, 1 slice: .16 mgPantothenic AcidRecommended
dietary allowance
Age (mg/day)
Children 0–6 mos. 1.7
Children 7–12 mos. 1.8
Children 1–3 yrs. 2
Children 4–8 yrs. 3
Children 9–13 yrs. 4
Children 14–18 yrs. 5
Adults 19 yrs. 5
Pregnant women 6
Breastfeeding women 7
Pantothenic Acid
Food (mg)
Liver, beef, cooked, 3.5 oz. 5.3
Salmon, baked, 3.5 oz. 1.4
Yogurt, 8 oz. 1.35
Chicken, dark meat, cooked, 3.5 oz. 1.3
Chicken, light meat, cooked, 3.5 oz. 1.0
Milk, nonfat, 1 cup 0.80
Corn, cooked, ½ cup 0.72
Sweet potato, cooked, ½ cup 0.68
Lentils, cooked, ½ cup 0.64
Egg, 1 large, cooked 0.61
Broccoli, steamed, ½ cup 0.40
Tuna, canned, 3 oz. 0.18
Bread, whole wheat, 1 slice 0.16
mg milligram(Illustration by GGS Information Services/Thomson Gale.)Pantothenic acid