<unk>  is a nutritional disorder which can become serious, even fatal, if allowed to progress untreated. It can occur in people of any age, ancestry, or of either gender.<unk>  is part of the B vitamin family.<unk>  rarely occurs among healthy people because the daily requirement of<unk>  is low, many foods provide adequate amounts of it, intestinal bacteria synthesize small amounts of it, and the body effectively scavenges and recycles it in the kidneys during production of urine. However, deficiencies can be caused by consuming raw egg whites over a period of weeks to months. Egg whites contain high levels of avidin, a protein that binds<unk>  strongly. When cooked, avidin is partially denatured and binding to<unk>  is reduced. However one study showed that 30-40% of the avidin activity was still present in the white after frying or boiling. Genetic disorders such as<unk> idase deficiency, multiple carboxylase deficiency, and holocarboxylase synthetase deficiency can also lead to inborn or late-onset forms of<unk> . In all cases – dietary, genetic, or otherwise – supplementation with<unk>  is the primary method of treatment.
Biotin deficiency
Chromium deficiency
Copper deficiency
Fluorine deficiency
Boron deficiency 
Selenium deficiency
Manganese deficiency 
Thiamine deficiency