THE FORTIFICATION OF ALCOHOLIC BEVERAGES WITH THIAMIN — AN UPDATE

Abstract

AbstractPrice and Theodoros1 supported Centrewall and Criqui's assertion2 that there might be merit in fortifying alcoholic beverages with thiamin. This measure was designed to prevent the development of Wernicke's encephalopathy, a condition strongly associated with acute thiamin deficiency in alcoholics. It was found that in the critical period prior to the development of Wernicke's encephalopathy, alcoholics virtually stop eating. Price and Theodoros were hampered by the incompleteness of data, a problem which bedevils research into the Wernicke‐Korsakoff syndrome because of the short‐term memory impairment which is a cardinal feature of this condition. In one‐half of the cases reliable information could be obtained and it was established that in half of them beer was part or all that was consumed during the critical period. On this basis, and after an examination of the problems of such a proposal, a trial of the fortification of beer as a preventive measure was recommended.Whether this might work in practice in reducing the substantial problem of the Wernicke‐Korsakoff syndrome in Australia, will require a baseline study of incidence, followed by a pilot study. No such studies have yet been carried out. The present update presents additional data relating to several aspects of the fortification proposal which have accrued over the last three years.