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Vitamin B12

Vitamin B12 is a water-soluble vitamin, also known as cobalamin, and is found in appreciable quantities only in foods of animal origin. The most important suppliers of vitamin B12 include liver, red muscle meat, fish, eggs and dairy products.

In brief:

The vitamin, in the form of the coenzymes 5-deoxyadenosylcobalamin and methylcobalamin, is involved in various metabolic reactions, such as the breakdown of certain fatty acids and amino acids, as well as the synthesis of nucleic acids and proteins. It also supports the formation of red blood cells, cell division and the regeneration of nerve fibres.

The available data indicate that in Germany the reference values for vitamin B12 intake are reached in all age groups and in some cases even far exceeded. The supply of vitamin B12 is therefore assured in the healthy general population. A purely diet-related undersupply of vitamin B12 is rare. Only people who follow a vegan diet and as such do not eat animal foods have an increased risk of insufficient vitamin B12 intake if they do not take the vitamin via food supplements.

Good sources of vitamin B12 when following a vegetarian diet:

A deficiency can manifest itself in a disorder of blood formation, mental abnormalities such as memory disorders and depressive moods as well as gastrointestinal disorders.

Proposed maximum level for the addition of vitamin B12 to food supplements (per daily dose of an individual product):

In order to provide consumers with a significant additional nutrient intake via food supplements when needed and at the same time protect well-supplied people from excessive intake, the German Federal Institute for Risk Assessment (BfR) recommends not adding more than 25 micrograms (µg) of vitamin B12 per daily dose to a food supplement.

7/11/2023

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