Thiamine is the name of a family of vitamins known as vitamin B1. There are two different forms of thiamine, namely thiamine pyrophosphate (TPP) and thiamine diphosphate (TDP). These two forms exist for distinctive roles and are produced in different areas of our body after we consume foods which contain thiamine. For example, TDP is the main circulating form of vitamin B1 and is often found in red blood cells. On the other hand, TPP is only found in the large intestines where it is synthesized.
Because thiamine is used in the breakdown of energy molecules such as glucose, it is critical for neural function and metabolism. Each and every cell in the body needs fuel to operate. Without thiamine, the body cannot absorb energy from food, causing extreme fatigue. In essence, thiamine is required to process all that is consumed. Unlike other vitamins, thiamine is one of four essential nutrients associated with a pandemic human deficiency. A deficiency in thiamine results in Beriberi, a nervous system ailment that includes severe lethargy and complications in the cardiovascular, nervous, muscular and gastrointestinal systems.
A variety of foods contain thiamine at low concentrations. To ensure a sufficient amount of thiamine is consumed, one’s diet should include cereals, pasta, whole grains, fortified breads, lean meats (such as pork), fish, dried beans, peas and soybeans. Other rich sources of thiamine are eggs, nuts, vegetables and dairy products.
The daily recommended intake for thiamine is 1.1mg for adult males and 0.8mg for adult females. Pregnant women require an additional 0.2mg per day and those who are lactating require an additional 0.4mg per day. It is important to keep in mind that a high carbohydrate diet will need more thiamine and those who use antibiotics, sulfa drugs and oral contraceptives may decrease the level of thiamine in the body. Supplementation can be done with Thiamine HCL or Thiamine Mononitrate.
