This document discusses vitamin B1 (thiamine). It provides details on: - Vitamin B1 is part of the B vitamin complex and was the first B vitamin discovered. - It acts as a coenzyme in carbohydrate and fat metabolism and helps convert food to energy. Deficiencies can cause beriberi disease. - Good dietary sources include mushrooms, spinach, seeds, peas and eggs. However, thiamine is unstable and can be reduced through polishing grains, overcooking food, and long term food preservation.

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:: MICRO-NUTRIENTS ::
:: B1 (THIAMINE) ::

2. NUTRIENTS
Macronutrients Micronutrients
1. Carbohydrates
2. Protein
3. Fat
1. Vitamines
2. Minerals
FOOD

3. • Micronutrients : Vitamins and Minerals.
• Needed by the body in very small amounts, so
they are called trace elements.
• However, their impact on a body’s health are
critical, and deficiency in any of them can
cause severe and even life-threatening
conditions
:: MICRONUTRIENTS ::

4. • There are more than 109 well characterized
elements essential for body growth,
development and functions.
:: Micronutrients in Food ::

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• Vitamin B complex is composed of EIGHT : B
vitamins :
1. B-1 (Thiamine)
2. B-2 (Riboflavin)
3. B-3 (Niacin)
4. B-5 (Pantothenic acid)
5. B-6 (Pyridoxine)
6. B-7 (Biotin)
7. B-9 (Folic acid)
8. B-12 (Cyanocobalamin)
:: B – COMPLEX ::

6. :: B1 (THIAMINE) ::
• It is named B1 because it was the first
B vitamin discovered.
• It is water soluble

7. FUNCTIONS : (THIAMINE) :
• Acts as a coenzyme (e.g. Flavin adenine
dinucleotide FAD) in oxidation of lactic acid.
• B1 helps in synthesis of fats from carbohydrates
and proteins.
• helps in efficient functioning of heart, nerves and
muscles.
• Helps in growth and carbohydrate absorption.
• Strengthens the immune system and improves
the body's ability to withstand stressful
conditions.
• helps to form adenosine triphosphate (ATP),
which every cell needs for energy.

8. • Very good sources of vitamin B1 include
mushrooms, spinach, sunflower seeds,
green peas, tomatoes, sprouts.
• Also found in husk of cereals, pulses, nuts,
yeast, beet, beans, carrots, cauliflower, eggs.
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SOURCES (THIAMINE) :

9. • Vitamin B1 is highly unstable and easily
damaged by heat.
• Thiamine in food may be lost due to :
1. Polishing of rice
2. Over cooked food
3. long perservation
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:: THIAMINE AND HEAT ::

10. RDA OF B1 :
• 0.5 – 1.5 mg/day (1 mg/1000 calory)
ARIA report 2008, 2016
• RDA (Recommanded daily allowance ) OF B1 :
Overdosage of Vitamin B1 :
• No toxicity is known with a high dose of
vitamin B1.

11. :: Deficiency of thiamine ::
• Thiamine deficiency is rare; common causes
of thiamine deficiency are :
1. Malnutrition
2. People, whom staple diet is highly
processed (polished) rice

12. • Deficiency can lead to a condition called Beri-
Beri, it occurs in three forms.
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CONSEQUENCES : DEFICIENCY ::
In infants : wet beri-beri
Older Children : Dry beri-beri
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Meningitis form
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13. :: CLINICAL FEATURES ::
• [1] Wet Beri-Beri : (Cardiac form) :
• Restlessness, excessive cry, vomiting, abdominal
distension, flatulence, constipation, insomnia.
• Infants develop CHF manifestations, tachycardia
dyspnoea, oedema, hepatomegaly and
cardimegaly

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• [2] Dry Beri-Beri (Chronic neurology form) :
• Anorexia, weight loss, weakness, diarrhoea,
constipation, oedema,
• drowsiness, apathy, ataxia, peripheral neurosis,
cranial nerve palsies, nystagmus.
• [3] Meningitis form :
• Bulging anterior fontanel, dilated pupil, head
retraction, coma and convulsions.

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• B1 : 10 mg IV / Stat
• 10 mg IM for 3 days
• 10 mg orally for three weeks
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:: Treatment ::

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