Thorium is a naturally occurring element found at very low levels in the air, food and drinking water. It is not easily taken up by your body. It is unlikely that health effects will occur in the general population.

Sources:

Rocks, soil, water, plants, ceramics, gas lantern mantles, metals in the aerospace industry and nuclear reactors reactions, fuel for nuclear energy and mining. 

Nutrient interactions:

unknown

Physiological effects:

Th can damage chromosomes.

Clinical significance:

Exposure may lead to increased risk of certain cancers including gallbladder, liver, and leukemia, as well as cirrhosis. Inhaled Th (mainly among workers exposed to Th dus) can cause lung damage many years after being exposed

Urinary thorium (Th) provides an indication of recent or ongoing exposure to the radioactive metal, and endogenous detoxification to a lesser extent. This test measures Th232 which is the most abundant, naturally occurring radioactive isotope of Th.

Th is found almost everywhere in the earth’s crust, so exposure to small amounts of Th from air, food and water is unavoidable. Th is a naturally occurring radioactive metal that is found at low levels in soil, rocks, water, plants, and animals. Th is almost as abundant in the earth’s crust as lead, and three times more abundant than uranium (U238).

Threonine is a large neutral amino acid and a precursor for the amino acid glycine. Foods that contain relatively high amounts of threonine include cheeses (especially Swiss), meat, fish, poultry, seeds, walnuts, cashews, almonds and peanuts. Threonine gets converted to glycine using a two-step biochemical pathway involving the enzymes threonine dehydrogenase and the vitamin B6-dependent glycine C-acetyltransferase.

Threonine is a large neutral amino acid and a precursor for the amino acid glycine. Foods that contain relatively high amounts of threonine include cheeses (especially Swiss), meat, fish, poultry, seeds, walnuts, cashews, almonds and peanuts. Threonine gets converted to glycine using a two-step biochemical pathway involving the enzymes threonine dehydrogenase and the vitamin B6-dependent glycine C-acetyltransferase.

Threonine is a large neutral amino acid and a precursor for the amino acid glycine. Foods that contain relatively high amounts of threonine include cheeses (especially Swiss), meat, fish, poultry, seeds, walnuts, cashews, almonds and peanuts. Threonine gets converted to glycine using a two-step biochemical pathway involving the enzymes threonine dehydrogenase and the vitamin B6-dependent glycine C-acetyltransferase.

Threonine is a large neutral amino acid and a precursor for the amino acid glycine. Foods that contain relatively high amounts of threonine include cheeses (especially Swiss), meat, fish, poultry, seeds, walnuts, cashews, almonds and peanuts. Threonine gets converted to glycine using a two-step biochemical pathway involving the enzymes threonine dehydrogenase and the vitamin B6-dependent glycine C-acetyltransferase.

Threonine is an essential amino acid, i.e., it is vital for your health, but it cannot be synthesized by your body and therefore has to be obtained from a diet.

Threonine is a large neutral amino acid and a precursor for the amino acid glycine.

Foods that contain relatively high amounts of threonine include cheeses (especially Swiss), meat, fish, poultry, seeds, walnuts, cashews, almonds and peanuts. Threonine gets converted to glycine using a two-step biochemical pathway involving the enzymes threonine dehydrogenase and the vitamin B6-dependent glycine C-acetyltransferase.

Threonine has been studied clinically as a supplement to increase cerebrospinal fluid levels of glycine in patients with spasticity related to neurological conditions such as multiple sclerosis (MS) and amyotrophic lateral sclerosis (ALS). Threonine may also play a role in tissue healing and liver health.

Threonine is an essential amino acid, i.e., it is vital for your health, but it cannot be synthesized by your body and therefore has to be obtained from a diet.

Threonine is a large neutral amino acid and a precursor for the amino acid glycine. Foods that contain relatively high amounts of threonine include cheeses (especially Swiss), meat, fish, poultry, seeds, walnuts, cashews, almonds and peanuts. Threonine gets converted to glycine using a two-step biochemical pathway involving the enzymes threonine dehydrogenase and the vitamin B6-dependent glycine C-acetyltransferase.

Threonine is an essential amino acid, i.e., it is vital for your health, but it cannot be synthesized by your body and therefore has to be obtained from a diet.