Thiamine content in foods
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Thiamine Content in Foods: Key Food Sources and Measurement Methods
Thiamine-Rich Foods and Dietary Recommendations
Thiamine (vitamin B1) is found in moderate amounts in most foods, but the richest sources include whole grains, brown rice, pork, poultry, soybeans, nuts, dried beans, peas, and fortified or enriched grain products such as cereals 24. Meat, especially beef and pork, as well as legumes and nuts, are also notable sources . However, milled rice and grains contain very little thiamine because the processing removes much of the vitamin . The recommended daily intake for adults is 1.2 mg/day for men and 1.1 mg/day for women, with higher needs during pregnancy .
Impact of Food Processing and Storage on Thiamine Content
Food processing and preparation can significantly affect thiamine content. Milling grains and washing milled rice can strip away thiamine, making populations that rely on these foods more susceptible to deficiency 45. Additionally, certain foods like tea, coffee, raw fish, and shellfish contain thiaminases—enzymes that destroy thiamine . Storage conditions also matter: for example, thiamine in brown rice and split pea soup is more stable over time than in beef brisket, where significant degradation can occur during long-term storage .
Methods for Calculating Thiamine Content in Foods
There are several ways to calculate thiamine content in foods, such as per 100 kcal, per 100 g or mL, or per serving size. However, some of these methods can be misleading. For example, calculating thiamine per serving or per 100 g/mL may lead to excessive energy intake if used to meet thiamine requirements, potentially increasing the risk of overweight or obesity. On the other hand, using per 100 kcal or per 100 g/mL may not provide enough thiamine, risking deficiency. A newly proposed method aims to balance thiamine intake with energy needs, ensuring adequate intake without excess calories .
Thiamine Deficiency and Public Health
Thiamine deficiency remains a concern in populations that rely heavily on polished rice or milled cereals, especially where food fortification is not practiced 45. Deficiency can lead to serious health problems, including beriberi and Wernicke-Korsakoff syndrome . Food fortification and targeted supplementation have proven effective in raising thiamine status and reducing deficiency-related diseases in high-risk regions .
Conclusion
Thiamine is present in a variety of foods, with the highest levels in whole grains, meats, legumes, and fortified products. Food processing, preparation, and storage can greatly impact thiamine content. Accurate methods for calculating thiamine in foods are essential to ensure adequate intake without promoting excessive calorie consumption. Public health strategies, including food fortification and supplementation, are important for preventing thiamine deficiency, especially in vulnerable populations 12345.
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