Thiamine (vitamin B1) helps the body cells convert carbohydrates into energy. It is also essential for the functioning of the heart, muscles, and nervous system.
Food Sources:
Thiamine is found in fortified breads, cereals, pasta, whole grains (especially wheat germ), lean meats (especially pork), fish, dried beans, peas, and soybeans.
Dairy products, fruits, and vegetables are not very high in thiamine, but when consumed in large amounts, they become a significant source.
Side Effects:
A deficiency of thiamine can cause weakness, fatigue, psychosis, and nerve damage. Thiamine deficiency in the United States is most often seen in those who abuse alcohol (alcoholism). A lot of alcohol makes it hard for the body to absorb thiamine from foods. Unless those with alcoholism receive higher-than-normal amounts of thiamine to make up for the difference, the body will not get enough of the substance. This can lead to a disease called beriberi.
In severe thiamine deficiency, brain damage can occur. One type is called Korsakoff syndrome. The other is Wernicke's disease. Either or both of these conditions can occur in the same person.
There is no known poisoning linked to thiamine.
Review Date: 1/2/2007
Reviewed By: William McGee, M.D., M.H.A., Assistant Professor of Medicine and Surgery, Tufts University School of Medicine, Boston, MA, and Chairman, Nutrition Committee, Baystate Medical Center, Springfield, MA. Review provided by VeriMed Healthcare Network.
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Nutrition
