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Thiamin ((B1))DESCRIPTIONThiamin is also known as vitamin B1 and was first isolated from rice polishings in 1926. STABILITYThiamin is one of the vitamins most easily attacked by environmental conditions. It is water-soluble and is lost by leaching into cooking water or dripping from thawed frozen foods. It is also destroyed rapidly by alkalis (e.g. bicarbonate of soda) and ultra violet light. Additionally, the preservative Sulphur dioxide destroys thiamin. FUNCTIONSThiamin functions in the body as part of the coenzyme thiamin pyrophosphate. This coenzyme is vital for the release of energy from carbohydrates, fats and alcohol. DEFICIENCYA severe deficiency of thiamin is now rarely seen in the West, but extremely low intakes lead to a condition known as beri-beri, which is fatal if not quickly treated with thiamin. Symptoms of beri-beri are muscle weakness, nausea, a loss of appetite and Water Retention leading to heart and lung damage. Minor thiamin deficiencies are known to cause mental conditions such as Depression, irritability, lack of concentration and memory loss. Loss of weight and gastrointestinal upsets are also noted. REQUIREMENTSUpper safe level for daily supplementation = 100mg Recommended Daily Allowance = 1.4mg SUPPLEMENTAL USESThiamin may be taken in supplement form to guard against any possibility of a deficiency. Factors that increase the need for thiamin are:
Insect Repellant: Mood Enhancer: SAFETYLong term oral intakes of up to 3000 mg/day have not caused undesirable side effects in adults. INTERACTIONS AND CONTRA-INDICATIONSThere are no contra-indications recorded for thiamin. FOOD SOURCESFood (mg/100g) The main sources of thiamin in the diet are bread and cereal products, potatoes, milk and meat. REFERENCES1. "Handbook of Dietary Supplements", Pamela Mason, Blackwell Science, 1995. |
