A patient who consumes raw egg whites daily develops hair loss, dermatitis, and lethargy. Which vitamin deficiency is most likely, and what is the biochemical mechanism linking egg white consumption to this deficiency?

• A. Pyridoxine (B6) deficiency, because raw egg whites contain enzymes that irreversibly hydrolyze B6 into inactive metabolites.
• B. Biotin (B7) deficiency, because avidin in raw egg whites binds biotin and prevents its absorption leading to functional deficiency.
• C. Folate (B9) deficiency, because egg whites are the principal food source of folate and their removal causes folate depletion.
• D. Riboflavin (B2) deficiency, because avidin specifically destroys riboflavin in the intestine leading to skin and hair changes.

Answer: (B)