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Thiamin-Carbohydrate Consumption and Cardiovascular Complaints
Published in International Journal for Vitamin Research, Vol. 37, No. 4, 1967.
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Summary
- This is a study of the correlation of cardiovascular complaints (elicited from the Cornell Medical Index Health Questionnaire) and daily processed and nonprocessed carbohydrate consumption and thiamin intake in 74 dental practitioners and their wives.
- The results suggest that the greatest frequency of cardiovascular responses occurred in subjects consuming smaller quantities of thiamin and generally higher amounts of processed carbohydrate foodstuffs.
Introduction
A recent report3 indicated a positive correlation between carbohydrate consumption and early characteristic, if not pathognomonic, findings suggestive of cardiovascular pathosis in relatively healthy individuals. Specifically, the greater the carbohydrate intake and the older the individual, the greater the frequency of complaints. Another report4 also indicated a negative correlation between thiamin consumption with these very same cardiovascular symptoms and signs. In this latter report, it was noted that the older the individual and the less the thiamin intake, the greater the frequency of cardiovascular symptoms and signs.
Because of the known significance of thiamin to carbohydrate intermediary metabolism,5 this report is designed to relate both vitamin B1 and carbohydrate consumption to cardiovascular symptoms and signs.
Method of Investigation
Seventy-four dental practitioners and their wives (members of the Southern Academy of Clinical Nutrition) participated in this experiment. The relative raw data are included (Table 1). It will be noted that the majority of subjects were in the fourth decade (Table 2).
Each participant completed the Cornell Medical Index Health Questionnaire.2 Thirteen of the questions (Table 3) deal with cardiovascular symptoms and signs. Shown in Table 4 is the frequency distribution of affirmative responses. It is clear that the majority (41 out of 74 persons) report no positive findings. Affirmative answers, however, ranged to a high of 7 in one individual. Each participant also submitted a 7-day dietary survey. The daily thiamin intake (expressed in mg) calculated from food tables,6 is summarized (Table 5). The largest group (21.6 per cent) consumed between 0.90 and 0.99 mg per day. Also included is the daily carbohydrate intake (expressed in g) and shown in terms of total and refined (sugars and processed starches) foodstuffs (Table 6). It appears that the greatest percentage of subjects consume between 50 and 99 g of both processed and nonprocessed carbohydrate foodstuffs.
Results
In order to compare the cardiovascular complaints to dietary consumption, the subjects have been divided into equal subgroups (Table 7). For example, of the 74 individuals, 37 consumed 0.13 to 0.91 mg of thiamin daily (Group I); the remaining 37 persons ingested 0.92 to 2.95 mg of vitamin B1 per day (Group II). Likewise, the entire sample was subdivided into two categories based upon the intake of nonprocessed carbohydrates. Finally, in a similar fashion, two subgroups were developed in terms of processed carbohydrate intake (Table 7). By this technique, it was possible to evaluate the mean cardiovascular scores in terms of the greater or lesser carbohydrate and thiamin intake. Table 8 summarizes the results in terms of decreasing mean cardiovascular scores. It will be noted that the mean cardiovascular score is 1.5 for the 13 subjects consuming the lower amount of thiamin, the lower quantity of nonprocessed carbohydrates, and the higher intake of processed sugar foodstuffs. Conversely, the lowest mean cardiovascular score of 0.4 was found in the 5 subjects ingesting the lower thiamin, higher nonprocessed, and lower processed carbohydrate foods. Hence, there is almost a fourfold difference. It is noteworthy that the two groups with the highest mean cardiovascular scores of 1.5 have in common higher processed carbohydrate consumption and lower thiamin intake. Additionally, it should be underlined that the three groups with the highest mean cardiovascular scores have as a common denominator the smaller thiamin consumption.
It should be underlined that the relationships observed here do not, in themselves, prove cause-and-effect. However, it is noteworthy that these findings are consistent with other reports indicating the relationship of carbohydrate consumption to cardiovascular disease.1,7,8 It is hoped that this report may catalyze interest in this area. The hypothesis set forth here may be tested by observing changes in cardiovascular symptoms and signs with the addition and elimination of the combinations of carbohydrate foodstuffs and vitamin B1.
References Cited:
- Albrink, M. J.: Amer. Dietet. Assn. 46, 26 (1965).
- Brodman, K., Erdman, A. J., Jr. and Wolff, H. G.: Cornell Medical Index Health Questionnaire: Manual. Cornell University Medical College, New York, 1949.
- Cheraskin, E., Ringsdorf, W. M., Jr., Setyaadmadja, A. T. S. H. and Barrett, R. A.: Angiology 18, 224 (1967).
- Cheraskin, E., Ringsdorf, W. M., Jr., Setyaamadja, A. T. S. H. and Barrett, R. A.: “Thiamin consumption and cardiovascular complaints.” Amer. Geriat. Soc. (in press).
- Soskin, S. and Levine, R.: Carbohydrate metabolism. Revised edition. pp. 19-21, 33-34. The University of Chicago Press, Chicago, 1952.
- Watt, B. K. and Merrill, A. L.: “Composition of foods.” Agriculture Handbook 8. United States Government Printing Office, Washington, 1963.
- Yudkin, J.: Nutr. Soc. 23, 149 (1964).
- Yudkin, J.: Angiology 17, 127 (1966).