Consumption of large quantities of egg whites can lead to a deficiency in which B vitamin?

The correct answer highlights that consuming large quantities of egg whites can lead to a deficiency in biotin, which is also known as vitamin B7. Egg whites contain a protein called avidin, which binds to biotin and inhibits its absorption in the gut. When egg whites are consumed in excess without the yolk, which contains biotin, there is a risk of biotin deficiency due to the binding action of avidin. This is particularly important for individuals whose diets may heavily rely on egg whites while being insufficient in biotin.

In contrast, the other B vitamins mentioned — folate, vitamin B12, and pyridoxine — do not have the same interaction with egg whites. Folate is generally abundant in leafy greens, legumes, and fortified foods, and vitamin B12 is primarily found in animal products such as meat and dairy. Pyridoxine, or vitamin B6, is also found in a variety of foods, including fish, poultry, potatoes, and non-citrus fruits. Consequently, the specific binding action of avidin with biotin distinguishes the risk associated with egg white consumption and its possible impact on biotin levels in the body.