Requirements of Vitamin B1. Part 1
Today we see a very interesting topic, as a story a little broad, I’ll put it in 2 parts, here’s the first:
Whole grains, beans and pork are more concentrated foods thiamine.
Vitamin B1, or thiamine, in a group of water-soluble vitamins. Involved in the metabolism of carbohydrates, a factor that enables the body to get the most energy from these nutrients. Other features include the nutrition of neurons and nerves, as well as working to the proper functioning of the nervous system. In clinical nutrition, the major therapeutic use of thiamine as a supplement due to the treatment of neurological disorders such as polyneuropathy, developed mainly by a dietary deficiency of vitamin A deficiency and secondary to chronic alcoholism. Foods which are most abundant grains and products made from these. The current diet, however, features just the opposite: the abundance of the consumption of refined cereals.
The daily requirement of thiamin is related to the need for energy, in particular, derived from carbohydrates. It takes 0.33 mg per 4400 kJ of energy (about 1051 Kcal) and, therefore, recommends an intake of 0.5 mg/1000 kcal, in general, for adults and children. The “Recommended intakes for the Spanish population”, described by the Department of Nutrition at the Universidad Complutense de Madrid, thiamine requirements set by age, sex and physiological status.
In young children aged 6 to 10 years, the recommended intake is 0.8 milligrams daily. Women require on average 0.9 mg / day to 1 mg daily girls 13 to 16 years, pregnant women and infants, and are reduced to 0.8 mg / day from age 50. In men, the average is 1.1 mg / day and up to 1.2 mg daily between 16 and 40. By participating thiamine in carbohydrate metabolism, who consume more of this nutrient-rich foods (legumes, potatoes, pasta, rice, bread and other cereals and derivatives) will require a greater input of thiamine.
The differences between population groups are sensitive. A balanced diet consists of variety of food is enough to get the recommended amount of vitamin B1, since many foods contain.
Cereals, grain and biological.
Thiamine diphosphate is the active form of the vitamin. This compound is abundant in whole grains. One cause of deficiency is the fact that most food consumed are refined (flour which produces bread, cookies, pasta, dough, pastry and pastry or white rice). During the refining process removes the husk of grain, the part where it is located not only thiamine but also other water-soluble vitamins (B2, B3, B9).
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Tags: carbohydrates, thiamine, Vitamin B1