Thiamine requires sufficient amounts of the other B-complex vitamins for proper absorption and distribution throughout the body, including vitamin B-12, folate, and vitamin B-6, according to the George Mateljan Foundation. Although thiamine is available from a wide variety of foods, vitamin B-12 is mainly available through animal products and fortified foods. Some groups of people are particularly susceptible to deficiencies of one or both of these vitamins.
Function
Thiamine is important in the production of energy supplies for your body through its roles in the metabolism of fat, glucose, amino acids, carbohydrates and glucose, for the coordination of nerve and muscle activity, and for proper heart function.
Vitamin B-12 is used by the body when creating DNA and forming red blood cells and is essential for proper brain function, according to the U.S. Office of Dietary Supplements.
Recommended Dietary Allowances
Those up to 6 months in age should consume 200 mcg of thiamine and .4 mcg of vitamin B-12; those between 7 months and 1 year should consume 300 mcg of thiamine and .5 mcg of vitamin B12; those between 1 and 3 years old need 500 mcg of thiamine and .9 mcg of vitamin B-12; 4 to 8 year olds need 600 mcg of thiamine and 1.2 mcg of vitamin B-12; 9 to 13 year olds need 900 mcg of thiamine and 1.8 mcg of vitamin B-12; males 14 and older need 1.2 mg of thiamine and 2.4 mcg of vitamin B-12; and females 14 and older need 1.1 mg of thiamine and 2.4 mcg of vitamin B-12. Pregnant women need 1.4 mg of thiamine and 2.6 mcg of vitamin B-12 and lactating women need 1.5 mg of thiamine and 2.8 mcg of vitamin B-12. These amounts are reported by the U.S. Office of Dietary Supplements.
Sources
Dietary sources of thiamine include asparagus, Brussels sprouts, eggplant, tuna, green peas, mushrooms, sunflower seeds, tomatoes, spinach and Romaine lettuce.
Vitamin B-12 is available in the diet through animal products, including eggs, poultry, fish, meat and milk, as well as fortified cereals and some types of nutritional yeast products.
Considerations
Alcoholism, heavy consumption of coffee and tea, chronic stress, smoking and chronic diarrhea all cause increased needs for thiamine, and can lead to deficiencies. Pregnant women, those with hypothyroidism and those with impaired metabolisms are also often deficient in this vitamin, accoding to the Merck Manuals.
Older adults, pregnant women, vegetarians, those with pernicious anemia or intestinal disorders and those who have had intestinal surgery are at higher risk of becoming deficient in vitamin B-12.
Warning
A study by Herman Baker, PhD, FACN, published in 2002 in the "Journal of the American College of Nutrition," found that even with prenatal supplementation, many pregnant women are deficient in both thiamine and vitamin B-12, as well as other vitamins. Pregnant women and others at risk for these vitamin deficiencies should try to get more of these nutrients through a healthy diet, according to the 2005 Dietary Guidelines for Americans. However, if this is not possible they should add supplements to meet their requirements, while continuing to eat a healthy diet.
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