Prevention of the Wernicke‐Korsakoff syndrome in Australia: a cost‐benefit analysis

Abstract

The National Health and Medical Research Council (NHMRC) recently has recommended that thiamin be added to cask and flagon wines, fortified wines, beer and flour. This paper presents a cost-benefit analysis of the fortification of alcoholic beverages with thiamin. A total cost-saving in present-value terms of between $60 million and $600 million in 1985 Australian dollars has been calculated. Considerable methodological problems are associated with this type of analysis, and these are discussed. However, the cost-benefit ratio under a range of plausible assumptions remains extremely high--in the region of six to one to 30 to one, or even higher. The methods that are used are compared with those of a 1978 US study, which is appraised critically. The fortification programme that was recommended by the NHMRC is supported strongly on economic grounds.