The Hospital for Sick Children,
Division of Gastroenterology and Nutrition,
555 University Avenue,
Toronto, ON
Canada
M5G 1X8
FAX# 416-813-4972
STUDIES
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Vitamin B1 (Thiamin):
Function
Thiamin, or vitamin B1 is involved in metabolism. It is part of a coenzyme (a compound that aids enzymes in activating reactions) involved in energy metabolism reactions. It is also involved in nerve transmission.
Physiology
Thiamin is water-soluble and is absorbed in the small intestine. Approximately half of the thiamin in the body is stored in muscle. However, thiamin does not remain in the body for long and must be continually replenished.
Food Sources
The richest sources of thiamin include yeast, wheat germ, pork, organ meats, liver, eggs, cereals, berries, green leafy vegetables, nuts and legumes.
Deficiency
Milling grains removes portions rich in thiamin. Therefore, in populations where white rice is a staple, it is important to get thiamin from other sources. Thiamin deficiency is known as “beriberi”. “Dry beriberi” includes paralysis and muscle atrophy. “Wet beriberi” is characterized by congestive heart failure, cardiac dilation and serious edema (swelling due to water retention). In infants, beriberi results in cardiac failure.
What are Supplefer Sprinkles?
Micronutrient deficiencies
Iron deficiency
Strategies to treat and prevent iron deficiency
Methods of Supplementation
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