期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1987
卷号：33
期号：6
页码：431-438
DOI：10.3177/jnsv.33.431
出版社：Center for Academic Publications Japan
摘要：Forty-six diabetic outpatients consumed 1, 533±308 kcal (mean±SD) per day, 205±42g of carbohydrates, 73±18g of protein, 49±18g of fat, and 0.95±0.34 mg of thiamine. No significant correlation was found in 46 diabetics between blood thiamine level and the intake of dietary energy, carbohydrate or thiamine. In 13 healthy subjects given prepared diets, a significant correlation was found between blood thiamine level and dietary thiamine content, thiamine content per 1, 000 kcal, and 24-h urinary thiamine amount divided by urinary creatinine. When 9 healthy subjects (6 males, 3 females) consumed 1, 600 kcal with 0.6mg of thiamine for two days, their blood thiamine level was 47±29.1 ng/ml before and 29.7±7.1 ng/ml after eating the diet, showing low blood thiamine levels due to the low content of dietary thiamine. When 5 or 6 healthy female subjects consumed 1, 400 kcal with 1.6 mg of thiamine or 2, 000 kcal with 1.9 mg of thiamine for two days, their blood thiamine level was 45.3±4.8 ng/ml or 57.7±8.4 ng/ml before and 51.5±11.7 ng/ml or 56.4±11.7 ng/ml after eating the diets, respectively. In both diabetic outpatients and healthy subjects, a significant positive correlation was found between blood thiamine levels and dietary thiamine concentrations per 1, 000 kcal, and a significant positive correlation was also found between erythrocyte transketolase activity and dietary thiamine content. Thiamine content of food materials was 8.1 to 13.2% lower than the values given in the Japan Foodstuff Table. Moreover, 27.3 to 30% of the calculated thiamine content was lost during cooking procedures.
关键词：blood thiamine levels;erythrocyte transketolase activities;thiamine pyrophosphate (TPP) effects;diabetic outpatients;cooking loss of thiamine
