Thiamine (vitamin B1) is a water-soluble B vitamin that plays a role in energy production and generation of genetic information. Your body needs thiamine to break down and digest the foods you eat, to keep your metabolism going, and help your muscles and nervous system do their jobs effectively. It can provide a softness and elasticity to muscles. It plays an unidentified role in propagating nerve impulses and taking part in nerve insulation (myelin sheath) maintenance. The conversion of thiamine to its bioactive state requires magnesium.
Thiamine is used to prevent or treat many neurological and painful conditions. Thiamine may be useful for preventing or treating epilepsy, neuritis, peripheral neuropathy, sciatica, trigeminal neuralgia, back pain, diabetes, dementia, fibromyalgia, Parkinson’s disease, essential tremor, multiple sclerosis and cluster headaches.
Thiamine deficiency presents many challenges to clinicians, in part due to the diversity of presenting symptoms that overlap with other conditions affecting the metabolic, neurologic, cardiovascular, respiratory, gastrointestinal, and musculoskeletal systems. Deficiency symptoms can be mild, appetite and weight loss, vomiting, fatigue, nervous system (muscle function) issues. It is absorbed in a healthy small intestine; damage to the small intestine can be a factor in deficiency. Thiamine is consumed by the body rapidly during alcohol consumption. Beriberi is a thiamine deficient condition that presents itself as cardiovascular or nervous system disorders such as muscle weakness, decreased reflexes, edema, enlarged heart.
Food sources of thiamine include whole grains, legumes, nuts, meat, enriched flour. Significant loses in high temperature cooking, and discarded cooking water. Tea, coffee, raw fish, and shellfish contain thiaminases – enzymes that destroy thiamine. At risk populations include populations where polished (white) rice and milled cereals are the primary food source. In resource‐rich countries with fortified foods and diverse diets, a thiamine deficiency is more often seen in individuals suffering alcoholism, diets restricted to heavily processed foods, renal disease, eating disorders, bariatric surgery, and dependence on parental nutrition.
Reliable laboratory testing is not readily established. Typical approach is to be mindful of at-risk populations, supplement at appropriate dose and timing under medical supervision, and observe changes. Thiamine may be taken orally, sublingual or by injection. Sensitivity reactions are rare but possible: hives, redness, shortness of breath (anaphylaxis possible). It is generally non-toxic. B vitamins are used together to produce energy in the body. Higher dosing of one may deplete another. That’s why it is important to consider a B-complex along-side higher dose of any other B vitamin. Talk to your medical practitioner about what’s right for you.
This article is for information purposes only and is not intended as medical advice.
