Interactions of thiamine (vitamin B1) with other agents (micronutrients, foods):
Anti-Thiamine Factor (ATF)
The presence of anti-thiamine factor (ATF) in foods can lead to thiamine deficiency. This reacts with thiamine and leads to the inactivation of thiamine.Consumption of large amounts of tea and coffee – including decaffeinated coffee – as well as chewing tea leaves and the betel nut can cause thiamine deficiency due to the presence of ATF.
Vitamin C and other antioxidants
Vitamin C and other antioxidants, on the other hand, can protect dietary thiamine by preventing its oxidation to an inactive form.
Thiaminase
People who often eat certain raw freshwater fish, raw shellfish, or asparagus are at risk of thiamine deficiency because these foods contain an enzyme called thiaminase. Thiaminases are enzymes that lower the thiamine content of food; they are inactivated only by heat during cooking.
