A Taste of Wellness for Savoury and Snacks
Givaudan
The Scottish government may soon request that brewers add vitamin B-1 (thiamin) to their beverages in the interest of preventing some types of alcohol-related brain damage in heavy drinkers, reports.
The government is keen to prevent the disorder Wernicke-Korsakoff encephalopathy that involves a loss of specific brain functions due to thiamine deficiency, and which in turn commonly accompanies habitual alcohol use or alcoholism.
According to the story, officials are also supporting the changing of labels to reflect the thiamin content.
With £1m (E1.63m) in public funding, the Scottish Executive has prepared a document called 'Plan for Action' to outline the proposed strategy. Officials cite a study performed in Australia that examined the cost-effectiveness of thiamin fortification of certain foods to prevent Wernicke-Korsakoff syndrome.
Cost per case averted between 1992 and 2031 ranged from A$662 (fortifying just beer) to A$19,553 fortifying all bread making flours (discounted at 0 per cent).
Alternative assumptions regarding the physiological benefit and absorption rates for thiamine showed costs to range from A$1,104 (beers) to A$39,106 (bread).
The Australian study revealed that thiamine supplementation of beer was the most cost-effective way to prevent Wernicke-Korsakoff encephalopathy.