Fischer A J, Yellowlees P M
Department of Economics, University of Adelaide, SA.
Med J Aust. 1989 Mar 20;150(6):311-3, 317. doi: 10.5694/j.1326-5377.1989.tb136491.x.
The National Health and Medical Research Council (NHMRC) recently has recommended that thiamin be added to cask and flagon wines, fortified wines, beer and flour. This paper presents a cost-benefit analysis of the fortification of alcoholic beverages with thiamin. A total cost-saving in present-value terms of between $60 million and $600 million in 1985 Australian dollars has been calculated. Considerable methodological problems are associated with this type of analysis, and these are discussed. However, the cost-benefit ratio under a range of plausible assumptions remains extremely high--in the region of six to one to 30 to one, or even higher. The methods that are used are compared with those of a 1978 US study, which is appraised critically. The fortification programme that was recommended by the NHMRC is supported strongly on economic grounds.
澳大利亚国家健康与医学研究委员会（NHMRC）最近建议在桶装葡萄酒、强化葡萄酒、啤酒和面粉中添加硫胺素。本文对含硫胺素的酒精饮料强化措施进行了成本效益分析。按1985年澳元计算，已算出目前价值节省总成本在6000万至6亿澳元之间。这类分析存在相当多的方法问题，本文对此进行了讨论。然而，在一系列看似合理的假设下，成本效益比仍然极高，在6比1至30比1之间，甚至更高。文中将所使用的方法与1978年美国的一项研究方法进行了比较，并对该研究进行了批判性评估。从经济角度看，NHMRC建议的强化计划得到了有力支持。
