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Vitamin B1 (Thiamin, Thiamine)

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Vitamin B1 (Thiamin, Thiamine)

Info
Dosage (RDI)
50-200mg
Absorption location
Jejunum, Ileum.
*Absorption is inhibited by alcohol, raw fish
Forms
Supplemental
  • Thiamine hydrochloride (most common)
  • Thiamine nitrate
  • Benfothiamine (preferred for the treatment of diabetic and alcoholic neuropathies)
Cofactors
  • Magnesium
  • Vitamin C and Citric acid enhances thiamin preservation
Storage Sites
Not Stored, but high amounts found in: Skeletal muscles, heart, kidneys, liver, and brain.
Body only stores small amount and signs of deficiency take 15-18 days to manifest.
Uses
Deficiency symptoms
Severe Deficiency: Beri Beri (Beri means weakness)
  • Fatigue
  • Weakness
  • Rigidity (due to increased lactic acid production)
  • Poor memory
  • Sleep disturbances
  • Chest pain
  • Anorexia
  • Abdominal discomfort
  • Constipation
  • Retarded growth
  • Oedema
  • Cardiomyopathy
  • Bradycardia
  • Peripheral neuropathy
  • Muscle weakness and wasting (especially lower limbs
  • Nerve conduction problems (symmetrical foot drop with calf tenderness)
  • Ocular and cognitive dysfunction
  • Constant involuntary eyeball movement
  • Ataxia (loss of control of bodily movements)
Subclinical Deficiency:
  • Anxiety
  • Irritability
  • Fatigue
  • Headaches 
  • Anorexia
  • Easy exhaustion
  • GI tract disturbances (constipation, discomfort)
  • Muscle fatigue and pain
  • Confusion
Causes of deficiency
  • Low intake
  • Alcoholism
  • Excessive antithiamin factors (raw fish, polyhydroxyphenols found in coffee, tea, blueberries, red cabbage, and brussels sprout). Magnesium and Calcium exacerbate effect of polyhydroxyphenols.
  • Increased Requirements:
    • Folate or Protein deficiency 
    • Small regular doses of vitamin C
  • High intakes of tea/coffee
  • Sulfite preservatives
Therapeutic uses
  • Some digestive disturbances
  • Nerve disorders
  • Depression
  • Fatigue
  • Low morale
  • Irritability
  • Alcoholism
  • Insect-bite protection 
Sources
Food/Other sources
  • Brewers yeast
  • Lean meat (beef, pork, chicken, fish)
  • Milk
  • Legumes
  • Liver
  • Whole grains (refining leads to loss of thiamin)
  • Asparagus
  • Spirulina
  • Nuts
  • Eggs
  • Bacterial (synthesised by normal microflora)
*Up to 85% in meat is lost through cooking
*Up to 60% is lost in vegetables through cooking
*Cooking foods in water will lead to further loss
Roles
Roles
  • Required by all cells
  • Energy pathways
  • Neurotransmitter synthesis (acetylcholine, GABA)
More
Diagnosing Deficiency
  • RBC transketolase activity
  • RBC thiamine pyrophosphate (TPP)
  • a-Keto acids in urine
Interactions
  • Antibiotics (due to microflora destruction)
Products
  • B-vitamin complex (rarely just B1 by itself)
Notes
  • The ‘e’ was dropped  from the name ‘Thiamine’ to form ‘Thiamin’ once there was discovered there was no amine group on the vitamin.
  • Thiamin cannot survive in an alkaline environment (a pH of 8 or above destroys its activity).
  • Wernicke-Korsakoff syndrome has been observed in post-gastric bypass psychosis, lap band surgery and hyperthyroidism
Braun, L., & Cohen, M. (2015). Herbs and Natural Supplements, Volume 2. Elsevier Health Sciences.
Hechtman, L. (2018). Clinical Naturopathic Medicine. Elsevier Health Sciences. 
Osiecki, H. (2010). The Nutrient Bible (8th ed.). Bio Concepts Publishing.
Categories: Nutrition