Riboflavin (or vitamin B2) is important for activating (or converting) other nutrients into forms that can be used by the body (bioactive forms).1 Milk and milk products are the primary source of riboflavin in the Australian diet, followed by cereal and cereal products,2 some of which are fortified.
6% of males and 8% of females aged two years and over had inadequate intakes of riboflavin. Persons aged 71 years and over have a higher requirement for riboflavin,1 and both males and females aged 71 and over were much less likely to meet the requirements (20% with inadequate intakes) than younger age groups (up to 9% with inadequate intakes). Almost all males and females up to 13 years of age met their riboflavin requirements.
Proportion of population with inadequate riboflavin (B2) intakes (estimated as % below the EAR), by age
Prevalence of inadequacy (%)(b)
71 and over
(a) National Health and Medical Research Council and New Zealand Ministry of Health, 2006, Nutrient Reference Values for Australia and New Zealand, <http://www.nrv.gov.au/nutrients/riboflavin>, last accessed 4/2/2015
(b) Australian Health Survey: Usual Nutrient Intake, 2011-12
- nil or rounded to zero (including null cells)
National Health and Medical Research Council and New Zealand Ministry of Health, 2006, Nutrient Reference Values for Australia and New Zealand, <http://www.nrv.gov.au/nutrients/riboflavin
>, last accessed 4/2/2015
Australian Bureau of Statistics, 2014, Australian Health Survey: Nutrition First Results - Foods and Nutrients, 2011-12
, 'Table 10: Proportion of Nutrients from food groups
', data cube: Excel spreadsheet, cat. no. 4364.0.55.007