Thiamine foods
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Thiamine-Rich Foods: Sources and Stability
Thiamine in Cereal-Based Foods
Asian Noodles as a Thiamine Source
Asian noodles, which are a significant part of global wheat consumption, can be a source of thiamine. However, the stability of thiamine during processing varies significantly among different types of noodles. White salted noodles generally have higher thiamine levels compared to yellow alkaline and instant noodles. The pH levels, which are highest in yellow alkaline noodles, play a crucial role in thiamine stability, with higher pH levels leading to greater thiamine loss during cooking.
Thiamine Fortification in Condiments
Thiamine-Fortified Fish Sauce
In regions like Cambodia, where thiamine-poor white rice is a staple, thiamine deficiency is a public health concern. A study demonstrated that thiamine-fortified fish sauce significantly increased thiamine levels in lactating women and their infants. Women consuming fish sauce with higher thiamine concentrations had higher erythrocyte thiamine diphosphate (eTDP) levels and breast milk thiamine concentrations, which in turn elevated the thiamine status of their infants, potentially preventing infantile beriberi.
Foods Containing Antithiamine Factors
Betel Nut and Fermented Fish
Certain foods, such as betel nuts and raw fermented fish, contain antithiamine factors that can lead to thiamine deficiency despite adequate dietary intake. In northeastern Thailand, abstaining from these foods significantly improved thiamine status, while resuming consumption reversed these benefits. Cooking fermented fish can destroy thiaminase, reducing its antithiamine effect.
Thiamine in Animal Products
Dairy Cows and Thiamine Supplementation
In dairy cows, high-grain diets can reduce thiamine levels and cause inflammation. Thiamine supplementation has been shown to increase thiamine transporter expression in the rumen epithelium and reduce inflammation, thereby improving overall health and milk production.
Goats and Thiamine Supplementation
Similarly, in goats, thiamine supplementation can alleviate metabolic disorders induced by high-concentrate diets. It promotes rumen epithelial development and enhances carbohydrate metabolism, which is crucial for maintaining health during long-term high-concentrate feeding.
Thiamine Stability in Processed Foods
NASA Spaceflight Foods
The stability of thiamine in processed foods varies. For instance, in NASA spaceflight foods, thiamine retention was higher in brown rice and split pea soup compared to BBQ beef brisket. This suggests that certain food matrices are more conducive to thiamine stability during long-term storage.
Thiamine as a Bio-Preservative
Minced Beef
Thiamine also exhibits bio-preservative and antimicrobial properties. In minced beef, thiamine inhibited the growth of microbial contaminants and improved the physicochemical and microbiological quality of the meat. Additionally, thiamine demonstrated anti-inflammatory effects in LPS-stimulated macrophages, further highlighting its potential as a natural preservative.
Conclusion
Thiamine is a vital nutrient with diverse sources and stability profiles across different foods. While cereal-based foods like Asian noodles can be good sources, their thiamine content varies significantly. Fortification of condiments like fish sauce can effectively combat thiamine deficiency in vulnerable populations. However, foods containing antithiamine factors can negate these benefits. Thiamine supplementation in animal diets and its use as a bio-preservative in meat products further underscore its importance in both human and animal nutrition.
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