Vitamin B1

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Vitamin B1 - structure
Dry beri beri
Beri beri wet

Thiamine ( vitamin B1 ) is a coenzyme decarboxylase important for the metabolism of glucose and energy supply to nerve and muscle cells.

Source[edit | edit source]

Meat, fish, cereals, yeast, legumes.

Daily recommended intake for adults: 1-1.4 mg [1]

Deficiency[edit | edit source]

The disease beri-beri[2]

from a lack of dietary vitamin B1 is found today in very poor population groups (e.g. refugees) in countries where people live mostly on polished/white rice. It may also develop in people who live mostly on refined wheat flour products and among alcoholics and food faddists.

A typical image consists of nervous disorders, especially peripheral nerves (dry beri beri), edema and heart disease (beri beri wet). Impaired absorption of vitamin B1 occurs in alcoholics and is manifested by Wernicke encephalopathy.

Suboptimal thiamine status based on biochemical criteria in Europe was detected only in 4-6% of the population. Risk group are alcoholics.

Laboratory evaluation: thiamine excretion in the urine. In the absence of erythrocytes is reduced transketolase concentration in the blood and the sea is high concentrations of glycoxalate.

Excess[edit | edit source]

Signs of excess are not encountered.

Links[edit | edit source]

Related articles[edit | edit source]

Reference[edit | edit source]

  1. Deutsche Gesellschaft für Ernährung, Österreichische Gesellschaft für Ernährung, Sweizerische Gesellschaft für Ernährungforschung, Sweizerische Vereinigung für Ernährung. . Referenzwerte für die Nährstoffzufuhr (DACH). 1. edition. Frankfurt am Main : Umschau/Braus, 2000. 216 pp. ISBN 3-8295-7114-3.
  2. WHO, UNHCR. . Thiamine deficiency and its prevention and control in major emergencies [online] 1. edition. Geneva : World Health Organization, United Nations High Commisioner for Refugees, 1999. 52 pp. Available from <>. 

Bibliography[edit | edit source]

  • BENCKO, Vladimir, et al. Hygiene and epidemiology : selected chapters. 2. edition. Prague. 2008. ISBN 80-246-0793-X.