Riboflavin deficiency
ICD-10 E53.0 is a billable code used to indicate a diagnosis of riboflavin deficiency.
Riboflavin deficiency, also known as vitamin B2 deficiency, is a condition that arises from inadequate intake of riboflavin, an essential water-soluble vitamin. This vitamin plays a crucial role in energy production, cellular function, growth, and development. Riboflavin is involved in the metabolism of fats, drugs, and steroids, and is necessary for the conversion of carbohydrates into glucose, which is used for energy. Symptoms of riboflavin deficiency may include sore throat, redness and swelling of the lining of the mouth and throat, cracks or sores on the outsides of the lips (cheilosis) and at the corners of the mouth (angular stomatitis), inflammation and redness of the tongue (magenta tongue), and a scaly, greasy skin rash. The deficiency is often seen in populations with limited access to diverse diets, particularly those who consume a high proportion of processed foods. Treatment typically involves dietary adjustments to include riboflavin-rich foods such as dairy products, eggs, green leafy vegetables, nuts, and enriched cereals, along with possible supplementation.
Detailed dietary assessments and patient history are essential.
Patients presenting with fatigue, oral lesions, or skin rashes.
Ensure to document dietary intake and any supplementation provided.
Comprehensive clinical evaluations and lab results to confirm deficiency.
Patients with chronic illnesses or malabsorption syndromes.
Document any comorbid conditions that may affect nutrient absorption.
Used when a patient is assessed for dietary deficiencies.
Document the patient's dietary history and the assessment process.
Nutrition specialists should ensure comprehensive dietary evaluations.
Common symptoms include sore throat, angular stomatitis, cheilosis, magenta tongue, and skin rashes.
Diagnosis is based on clinical symptoms, dietary history, and laboratory tests showing low riboflavin levels.
Riboflavin is found in dairy products, eggs, green leafy vegetables, nuts, and enriched cereals.
