Thiamin is essential for proper energy production in every cell of the body but especially in the heart and brain. This vitamin is involved in all bodily oxidations that lead to the formation of carbon dioxide. It is necessary for nerve function, appetite, and normal digestion. It is also required for growth, fertility, and lactation.
The need for thiamin was first realized in the late 1800s, by Dutchman, C. Eijkman, when it was discovered that fowl fed diet of cooked, polished rice developed neurologic problems.
The symptoms of vitamin deficiency are retardation of growth, palpitation and enlargement of the heart, and hypertension. Severe efficiency was discovered as the cause of a syndrome known as beri-beri.
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| Thiamin |
The various effects of a disturbance of the nerve centers such as forgetfulness or difficulty in thinking are other manifestations of vitamin B1 deficiency.
The vitamin is often lacking in the diet because much of the naturally occurring amounts of it in food are destroyed during the processing of the food.
Thiamin is widely distributed in foods, including meat (especially pork), legumes and whole, fortified or enriched grain products, cereals and breads.
Yeasts, wheat germ and soy milk also contain significant amounts of the vitamin.
The RDA for adult men aged 19 years and older is 1.2 mgs; for adult women of the same age, the RDA is 1.1 mgs per day.
Thiamin intake recommendations are 1.4 mgs per day during pregnancy and 1.5 mgs per day during lactation.
Vitamin B of Thiamin
