Child Nutrition: Vitamin B1 (Thiamin)

Thiamin functions as the coenzyme thiamin pyrophosphate (TPP) in the metabolism of carbohydrate and in conduction of nerve impulses. Thiamin deficiency causes beri-beri, which is frequently seen in parts of the world where polished (white) rice or unenriched white flour are predominantly eaten.

There are three basic expressions of beriberi: childhood, wet, and dry.

Childhood beriberi stunts growth in infants and children.

Wet beriberi is the classic form, with swelling due to fluid retention (edema) in the lower limbs that spreads to the upper body, affecting the heart and leading to heart failure.

Dry beriberi affects peripheral nerves, initially causing tingling or burning sensations in the
lower limbs and progressing to nerve degeneration, muscle wasting, and weight loss.

Thiamine-deficiency disease in North America commonly occurs in people with heavy alcohol consumption and is called Wernicke-Korsakoff syndrome. It is caused by poor food intake and by decreased absorption and increased excretion caused by alcohol consumption.

Common food sources	Pork/pork products, beef, liver, red meat, egg yolk, yeast/baked products, enriched and whole grain cereals, legumes, peas, nuts, and seeds.
Major functions	Helps release energy from foods; promotes normal appetite; important in function of nervous system.
Recommended daily intake	Infants: 0.2 - 0.3 mg Children: 0.5 - 0.6 mg Adolescents: 0.9 - 1.2 mg Men: 1.2 mg Women: 1.1 mg Pregnant/Lactating Women: 1.4 mg
Deficiency symptoms	Beri Beri: anorexia, weight loss, weakness, loss of appetite, peripheral neuropathy Wernicke-Korsakoff syndrome: staggered gait, cross eyes, dementia, disorientation, memory loss
Overconsumption symptoms	None
Stability in foods	Losses depend on cooking method, length, alkalinity of cooking medium; destroyed by sulfite used to treat dried fruits such as apricots; dissolves in cooking water.

Vitamin B1 Food Chart

Cereals, Cakes, Biscuits, Desserts	Content(milligram per 100 grams)
Yeast, dried	2.3
Wheat, biscuit	0.9
Bran, wheat	0.9
Corn Flakes	0.9
Bread, brown	0.2
Crispbread, rye	0.3
Gingernut	0.1
Bread, white	0.2
Cake, fruit/plain	0.08
Chapati	0.3
Cheesecake	0.05
Pancake	0.1
Pasta, macaroni,spaghetti	0.01
Rice, boiled	0.1
Rice, puffed	0.9
Pastry	0.1
Biscuit, chocolate	0.03
Custard	0.05
Custard tart	0.1
Fruit pie	0.05
Jam tart	0.08
Milk pudding	0.04
Porridge	0.05
Triffle	0.05