Publication: Effects of betel nut and fermented fish on the thiamin status of northeastern Thais
4
Issued Date
1975-12-01
Resource Type
ISSN
00029165
Other identifier(s)
2-s2.0-0016701724
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
American Journal of Clinical Nutrition. Vol.28, No.12 (1975), 1458-1463
Suggested Citation
S. L. Vimokesant, D. M. Hilker, S. Nakornchai, K. Rungruangsak, S. Dhanamitta Effects of betel nut and fermented fish on the thiamin status of northeastern Thais. American Journal of Clinical Nutrition. Vol.28, No.12 (1975), 1458-1463. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/10733
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Title
Effects of betel nut and fermented fish on the thiamin status of northeastern Thais
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Abstract
Thiamin deficiency could result either from inadequate intake of thiamin or consumption of food containing antithiamin factors. Dietary surveys conducted in northeastern Thailand indicated that both thiamin and caloric intake of subjects under study were sufficient. In Thailand, correlation exists between the consumption of food containing antithiamin factors and the prevalence of thiamin deficiency. Betel nuts and raw fermented fish possess antithiamin activity. Abstention from both betel nut chewing and raw fermented fish consumption resulted in a significant reduction of thiamin pyrophosphate effect. The thiamin pyrophosphate effect again increased significantly when the subjects resumed their chewing habits. Cooking of fermented fish destroyed thiaminase, resulted in a significant decrease of thiamin pyrophosphate effect of the subjects. Thiamin supplementation (10 mg/day) could further reduce their thiamin pyrophosphate effect. This amount of thiamin could counteract the effect of raw fermented fish consumption but was not sufficient to neutralize the effect of betel nut chewing.