Foods high in thiamine
Pro Research Analysisby 
Searched over 200M research papers
Foods High in Thiamine: A Comprehensive Overview
Dairy Products and Thiamine Content
Dairy products are a notable source of thiamine, though the levels can vary significantly among different types. Unprocessed cow milk contains an average thiamine concentration of 0.47 µg/mL, while ultra-high temperature (UHT) milk has slightly lower levels at 0.46 µg/mL. Pasteurized milk and chocolate milk have even lower thiamine contents, averaging 0.39 µg/mL and 0.38 µg/mL, respectively. Fermented dairy products also contain thiamine, with sour cream having a higher concentration (0.54 µg/mL) compared to yogurt (0.45 µg/mL) and sour milk (0.47 µg/mL)1.
Rice Milk: A High-Thiamine Alternative
Among plant-based milk alternatives, rice milk stands out for its exceptionally high thiamine content. The average thiamine concentration in rice milk is 11.95 µg/mL, making it a superior source of this essential vitamin compared to traditional dairy products1.
Thiamine in Fish Sauce: A Fortified Option
In regions where thiamine deficiency is prevalent, such as Cambodia, thiamine-fortified fish sauce has been shown to significantly improve thiamine status. A study involving pregnant women in Cambodia demonstrated that consuming thiamine-fortified fish sauce increased erythrocyte thiamine diphosphate concentrations and breast milk thiamine levels, thereby reducing the risk of infantile beriberi3.
Thiamine Supplementation in Animal Diets
Thiamine supplementation is also beneficial in animal diets, particularly for dairy cows and goats. In dairy cows, thiamine supplementation has been shown to increase thiamine content in the rumen and blood, and to upregulate thiamine transporter expression. This supplementation also helps to mitigate inflammation induced by high-grain diets4. Similarly, in Saanen goats, thiamine supplementation improved intestinal tissue structure and microbiota, reducing the adverse effects of subacute ruminal acidosis caused by high-concentrate diets5.
Conclusion
Thiamine is an essential nutrient found in various foods, with rice milk and fortified fish sauce being particularly high in this vitamin. Dairy products also contribute to thiamine intake, though their levels are generally lower. Thiamine supplementation in animal diets can enhance thiamine status and reduce inflammation, highlighting its importance in both human and animal nutrition.
Sources and full results
Most relevant research papers on this topic
Assessment of thiamine content in some dairy products and rice milk
The studied products had adequate thiamine content and satisfactory vitamin B1 nutritional value, with rice milk having the highest thiamine content.
Thiamine deficiency disorders: diagnosis, prevalence, and a roadmap for global control programs
Thiamine deficiency disorders are prevalent worldwide, contributing to infant mortality and neurodevelopmental consequences, and require urgent public health responses.
Rigorous Journal
Highly CitedPerinatal Consumption of Thiamine-Fortified Fish Sauce in Rural Cambodia: A Randomized Clinical Trial.
Thiamine-fortified fish sauce consumption during pregnancy in rural Cambodia increases maternal thiamine levels and increases breast milk thiamine concentrations, potentially reducing infantile beriberi risk.
RCT
Very Rigorous JournalThiamine supplementation facilitates thiamine transporter expression in the rumen epithelium and attenuates high-grain-induced inflammation in low-yielding dairy cows.
Thiamine supplementation in dairy cows can reverse depressions in ruminal pH, milk fat, and protein, and reduce high-grain-induced inflammation.
RCT
Animal StudyRigorous JournalThiamine modulates intestinal morphological structure and microbiota under subacute ruminal acidosis induced by a high-concentrate diet in Saanen goats.
Thiamine supplementation can alleviate damage to intestinal tissue structure and microbial environment caused by subacute ruminal acidosis in dairy goats fed a high-concentrate diet.
RCTRigorous JournalKinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage.
Brown rice and split pea soup show resistance to thiamine degradation, while beef brisket shows less stability, with water activity, moisture content, and pH differences not fully explaining the variation in degradation kinetics.
Illumina Sequencing Approach to Characterize Thiamine Metabolism Related Bacteria and the Impacts of Thiamine Supplementation on Ruminal Microbiota in Dairy Cows Fed High-Grain Diets
Thiamine supplementation in dairy cows fed high-grain diets can potentially improve rumen function by increasing the abundance of cellulolytic bacteria.
RCTAnimal StudyHighly CitedThiamine deficiency unrelated to alcohol consumption in high‐income countries: a literature review
Thiamine deficiency is a serious but treatable condition in adults in developed countries, not just in low- and middle-income countries, and is not exclusive to alcoholic patients.
Systematic ReviewRigorous JournalThiamine ameliorates inflammation of the ruminal epithelium of Saanen goats suffering from subacute ruminal acidosis.
Thiamine supplementation in Saanen goats mitigates high-concentrate diet-induced local inflammation and improves ruminal pH, suggesting its potential as a dietary supplement for ruminal health.
RCTRigorous JournalThiamine ameliorates metabolic disorders induced by a long-term high-concentrate diet and promotes rumen epithelial development in goats.
Dietary thiamine supplementation can alleviate metabolic disorders and promote rumen epithelial growth in goats fed a long-term high-concentrate diet.
RCTRigorous Journal