vitamin b1

 

Vitamin B-1

Vitamin B1 is also called Thiamine. Vitamin B1 is found in many foods including yeast, cereal grains, beans, nuts, and meat. It is often used in combination with other B vitamins, and found in many vitamin B complex products. Vitamin B complexes generally include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin/niacinamide), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B12 (cyanocobalamin), and folic acid. However, some products do not contain all of these ingredients and some may include others, such as biotin, para-aminobenzoic acid (PABA), choline bitartrate, and inositol.

Thiamine is also used for digestive problems including poor appetite, ulcerative colitis, and ongoing diarrhea.

Thiamine is also used for AIDS and boosting the immune system, diabetic pain, heart disease, alcoholism, aging, a type of brain damage called cerebellar syndrome, canker sores, vision problems such as cataracts and glaucoma, and motion sickness. Other uses include preventing cervical cancer and progression of kidney disease in patients with type 2 diabetes.

Some people use thiamine for maintaining a positive mental attitude; enhancing learning abilities; increasing energy; fighting stress; and preventing memory loss, including Alzheimer's disease.

Vitamin B-1 (Thiamin) processes carbohydrates into energy and is necessary for nerve cell function. Breads and cereals are often fortified with thiamin, though it is also found in whole grains, fish, lean meats, and dried beans.

Thiamine (vitamin B1) Sources:

  Egg

  Peas

  Dried milk

  Lean meats

  Organ meats

  Whole grains

  Nuts and seeds

  Legumes (dried beans)

  Enriched bread and flour

Recommended Dietary Allowances (RDAs) for Thiamin

Age	Male	Female		Pregnancy
Birth to 6 months*	0.2 mg	0.2 mg
7–12 months*	0.3 mg	0.3 mg
1–3 years	0.5 mg	0.5 mg
4–8 years	0.6 mg	0.6 mg
9–13 years	0.9 mg	0.9 mg
14–18 years	1.2 mg	1.0 mg	1.4 mg
19-50 years	1.2 mg	1.1 mg	1.4 mg
51+ years	1.2 mg	1.1 mg

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