Vimokesant S L, Hilker D M, Nakornchai S, Rungruangsak K, Dhanamitta S
Department of Biochemistry, Faculty of Science, Ramathibodi Hospital, Mahidol University, Bangkok, Thailand.
Am J Clin Nutr. 1975 Dec;28(12):1458-63. doi: 10.1093/ajcn/28.12.1458.
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 studies 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 resume 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.
硫胺素缺乏可能是由于硫胺素摄入不足或食用含有抗硫胺素因子的食物所致。在泰国东北部进行的膳食调查表明，研究对象的硫胺素和热量摄入均充足。在泰国，食用含有抗硫胺素因子的食物与硫胺素缺乏的患病率之间存在关联。槟榔和生发酵鱼具有抗硫胺素活性。戒除嚼槟榔和食用生发酵鱼的习惯会导致硫胺素焦磷酸效应显著降低。当研究对象恢复嚼槟榔的习惯时，硫胺素焦磷酸效应再次显著增加。烹饪发酵鱼会破坏硫胺素酶，导致研究对象的硫胺素焦磷酸效应显著降低。补充硫胺素（10毫克/天）可进一步降低他们的硫胺素焦磷酸效应。这个量的硫胺素可以抵消食用生发酵鱼的影响，但不足以中和嚼槟榔的影响。
