A new method for calculating thiamin content and determining appropriate thiamin levels in foods

Abstract The thiamin content of some foods is inappropriately calculated per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC). So, making some food choices based on them to achieve adequate thiamin intake may increase the risks of some chronic diseases. Calculating the thiamin content and determining appropriate thiamin levels based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed in 7990 food items. Making some food choices based on the FDA and CAC per serving (the serving is derived from the RACC) or CAC per 100 g or 100 mL to achieve adequate thiamin intake exceeded energy needs, which could lead to overweight or obesity. Making some food choices based on the CAC per 100 kcal or CAC per 100 g or 100 mL to achieve adequate thiamin intake did not meet thiamin requirements, which could lead to thiamin deficiency. Some foods that met thiamin requirements were not appropriate food choices based on the CAC per 100 g or 100 mL or CAC per serving to achieve adequate thiamin intake. Making food choices based on the proposed method met thiamin requirements and did not exceed energy needs.