Vitamin B1 (thiamine) has a property that sets it apart: the body stores only a particularly small amount of it — on the order of 25-30 mg in total, enough for just 2-3 weeks.
By comparison, the liver’s stores of vitamin B12 last for years. This means thiamine deficiency can develop quickly, which is why it shows up in acute situations — after prolonged vomiting, after bariatric surgery, in intensive care and during alcohol withdrawal.
Thiamine also has a unique place in emergency medicine: in Wernicke’s syndrome, giving glucose before thiamine can make the condition worse — so the rule is thiamine first.
Dosage and sources
| Item | Value |
|---|---|
| Recommended Dietary Allowance (RDA) — men | 1.2 mg |
| Recommended Dietary Allowance (RDA) — women | 1.1 mg |
| Pregnancy / breastfeeding | 1.4 mg |
| Tolerable Upper Intake Level (UL) | Not established — no toxicity from food has been found |
| Source | B1 per 100 grams |
|---|---|
| Sunflower seeds | 1.48 mg |
| Pork | 0.87 mg |
| Black beans (cooked) | 0.24 mg |
| Teff (dry) | 0.39 mg |
| Oats | 0.46 mg |
| Peas | 0.27 mg |
| Enriched white rice (cooked) | 0.16 mg |
| Unenriched white rice (cooked) | 0.02 mg |
The last two rows are a history lesson: refining removes the bran and germ, where the thiamine is found. That is how beriberi broke out in 19th-century Asia, when rice-polishing machines became widespread.
Benefits (Pros)
1. Producing energy from carbohydrates
The active form, thiamine pyrophosphate (TPP), is a cofactor for key metabolic enzymes: pyruvate dehydrogenase (which feeds glucose into the Krebs cycle) and alpha-ketoglutarate dehydrogenase. Without thiamine, the cell cannot efficiently produce energy from glucose.
2. Nerve function
The nerves and brain depend almost entirely on glucose for energy, so they are the first to suffer in thiamine deficiency. The vitamin is also needed for myelin production and synaptic function.
3. Heart function
“Wet” beriberi is a cardiomyopathy caused by thiamine deficiency, with heart failure and edema. It is reversible with impressive speed once thiamine is given — one of the most dramatic pictures in medicine.
4. The pentose phosphate pathway
Thiamine is needed for transketolase, an enzyme that produces NADPH and ribose — raw materials for synthesizing fatty acids and nucleotides.
Downsides and side effects (Cons)
1. Alcohol — the main cause in the Western world
This is the biggest clinical risk. Alcohol damages thiamine status in three ways at once: it reduces absorption in the gut, reduces conversion to the active form in the liver, and increases excretion in the urine — and on top of that, heavy drinking usually comes with a poor diet.
The result:
- Wernicke’s encephalopathy — confusion, paralysis of the eye muscles (ophthalmoplegia) and ataxia. A medical emergency.
- Korsakoff syndrome — severe, irreversible memory damage, if Wernicke’s is not treated in time.
2. Glucose before thiamine — a clinical trap
Giving intravenous glucose to a patient with thiamine deficiency increases the metabolic use of the meager thiamine that remains, and can hasten the onset of Wernicke’s. The clinical rule: thiamine first, glucose after.
3. Refeeding syndrome
When feeding of a malnourished patient begins, the sudden switch to carbohydrate metabolism rapidly depletes thiamine stores and can cause Wernicke’s — alongside a sharp drop in phosphorus, potassium and magnesium.
4. Drugs and conditions that deplete it
- Furosemide and loop diuretics — increase thiamine excretion in the urine. Heart failure patients are at risk, and somewhat ironically, the deficiency worsens the heart condition.
- Bariatric surgery — a known complication, especially in the first months and when there is vomiting.
- Dialysis, pregnancy with hyperemesis, and prolonged stays in intensive care units.
5. What destroys thiamine in food
- Heat — thiamine is sensitive to cooking, especially prolonged cooking in water.
- Sulfites — preservatives in processed food and wine break down thiamine.
- Thiaminases — enzymes in raw fish and raw seafood break down thiamine. Cooking inactivates them.
6. No toxicity
No Tolerable Upper Intake Level has been set. Excess thiamine is excreted in the urine, and supplements are considered safe.
Summary
Thiamine is the vitamin that lets the cell produce energy from glucose — and its stores last only 2-3 weeks, a far shorter period than any other vitamin. On a varied Western diet it is very easy to get enough, so primary dietary deficiency is rare. The real risk is in specific situations: heavy alcohol use, prolonged vomiting, bariatric surgery, treatment with loop diuretics, and refeeding. In each of these, thiamine deficiency can turn into irreversible brain damage within days — which is why the rule in emergency medicine is thiamine before glucose.
Frequently asked questions
Question: How much vitamin B1 do you need per day? Answer: 1.2 mg for men, 1.1 mg for women and 1.4 mg during pregnancy and breastfeeding. No Tolerable Upper Intake Level has been set, because no toxicity has been found — the excess is excreted in the urine. A serving of sunflower seeds, oats or legumes covers a good part of the amount.
Question: Why are the body’s B1 stores so small? Answer: The body stores only about 25-30 mg of thiamine in total, an amount that lasts 2-3 weeks. By comparison, B12 stores in the liver last for years. The practical meaning is that thiamine deficiency can develop quickly — after prolonged vomiting, bariatric surgery, intensive care or alcohol withdrawal.
Question: What is the link between alcohol and vitamin B1? Answer: Alcohol is the main cause of thiamine deficiency in the Western world. It does damage in three ways at once: it reduces absorption in the gut, reduces conversion to the active form in the liver, and increases excretion in the urine — and it usually comes with a poor diet as well. The result can be Wernicke’s encephalopathy, a medical emergency, and if untreated — Korsakoff syndrome with irreversible memory damage.
Question: What is beriberi? Answer: A thiamine deficiency disease that takes two forms. “Dry” beriberi damages the peripheral nervous system — neuropathy, muscle weakness and ataxia. “Wet” beriberi is a cardiomyopathy with heart failure and edema, and it is reversible with impressive speed once thiamine is given. The disease broke out in 19th-century Asia when rice-polishing machines removed the bran, where the thiamine is found.
Question: Why is thiamine given before glucose? Answer: Because giving glucose increases the metabolic use of thiamine. In a patient with depleted stores, a glucose infusion uses up what is left and can hasten the onset of Wernicke’s encephalopathy. This is an established clinical rule in emergency medicine: thiamine first, glucose after.
Question: Which foods are rich in B1? Answer: Sunflower seeds (1.48 mg per 100 grams), pork (0.87), oats (0.46), teff (0.39), peas (0.27) and black beans (0.24). Whole grains, legumes, seeds and meat are the strongest categories. Enriched white rice provides 0.16 mg compared with only 0.02 in unenriched rice.
Question: Who is at risk of B1 deficiency? Answer: People who drink large amounts of alcohol, bariatric surgery patients (especially in the first months and when there is vomiting), people treated with loop diuretics such as furosemide — particularly relevant for heart failure patients, women with hyperemesis in pregnancy, dialysis patients, and patients with refeeding syndrome.
Question: What destroys vitamin B1 in food? Answer: Three factors. Heat — thiamine is sensitive to cooking, especially prolonged cooking in water. Sulfites — preservatives in processed food and wine. And thiaminase enzymes, found in raw fish and raw seafood, which break down thiamine; cooking inactivates them, so this is a problem only with high intake of raw fish.