Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline

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Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline (1998)
Institute of Medicine (IOM)

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. "4 Thiamin." Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, DC: The National Academies Press, 1998.

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DRI Dietary Reference Intakes: For Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline

TABLE 4-3 Food Groups Providing Thiamin in the Diets of U.S. Men and Women Aged 19 Years and Older, CSFII, 1995^a

	Contribution to Total Thiamin Intake^b (%)		Foods Within the Group that Provide at Least 0.3 mg of Thiamin^c per Serving
Food Group	Men	Women	0.3–0.6 mg	> 0.6 mg
Food groups providing at least 5% of total thiamin intake
Bread and bread products	17.1	17.7	—	—
Mixed foods, main ingredient is grain	9.6	8.1	NA^d	NA
Ready-to-eat cereals	9.3	11.8	Moderately fortified	Highly fortified
Mixed foods^e	9.1	6.5	NA	NA
Pasta, rice, and cooked cereals	6.7	7.2	Egg noodles, spinach noodles	Fortified oatmeal
Processed meats^f	5.8	4.1	Pork sausage	—
Pork	5.6	4.9	—	Pork and ham
Thiamin from other food groups
Finfish	0.9	1.5	Pompano, fresh tuna, catfish, and trout	—
Soy-based supplements and meal replacements	0.7	0.2	Soy milk	Soy-based meat substitutes
Seeds	0.1	0.3	Sunflower seeds	—
NOTE: Most of the grain products are enriched, whole grain, or fortified. ^a CSFII = Continuing Survey of Food Intakes by Individuals. ^b Contribution to total intake reflects both the concentration of the nutrient in the food and the amount of the food consumed. It refers to the percentage contribution to the American diet for both men and women, based on 1995 CSFII data. ^c 0.3 mg = 20% of the Recommended Daily Intake (1.5 mg) of thiamin—a value set by the Food and Drug Administration. ^d NA = not applicable. Mixed foods were not considered for this table. ^e Includes sandwiches and other foods with meat, poultry, or fish as the main ingredient. ^f Includes frankfurters, sausages, lunch meats, and meat spreads. SOURCE: Unpublished data from the Food Surveys Research Group, Agricultural Research Service, U.S. Department of Agriculture, 1997.