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Rocz Panstw Zakl Hig. 2012;63(1):67-71.

[Evaluation of the needs and possibilities of increasing the vitamin B12 content in diet].

[Article in Polish]

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Wydział Nauk o Zywieniu Człowieka i Konsumpcji Szkoła Główna Gospodarstwa Wiejskiego w Warszawie.



Vitamin B12 belongs to the biologically active compounds related to cyanocobalamin group. The bioavailability of B12 from different food products varies considerably, for example from the chicken meat it ranges from 61 to 66%, from fish meat is 42%, and from eggs below 9% only. The deficiency of vitamin B12 could easily be overcame by the appropriate diet or food supplements.


The aim of this study was to characterize the fortified with vitamin B12 food products available on the market and to assess the possibilities of increasing the intake of this vitamin by including such products into the daily diet.


The study was carried out in winter 2011, at eleven Warsaw supermarkets. Information about food products was based on label declarations. There were 220 products fortified with vitamin B12 from various food categories, like breakfast cereals, fruit juice, non-alcoholic beverages, cereals bars, candies, instant cocoa and tea, margarine, as well as soya products. Breakfast cereals (40%) and juice, non-alcoholic beverages (30%) were the largest groups. RESULTS. The highest amount of vitamin B12 was found in some candies (max. 4,5 microg/100 g) and instant tea (max. 3,75 microg/100g). The lowest amount was found in some fruit beverages (min. 0,12 microg/100 g). There is possibility of increasing the vitamin B12 intake by consuming various fortified products: for instance a glass of soya drink (20,8% RDA), a cup of soya pudding (15%), a glass of instant tea (14%), apple juice (12,5%), a cereal bar (10%), a bowl of corn flakes (9,8%) or a slice of bread with margarine (7,5%). The intake of one average portion of chosen food products fortified with vitamin B12 provides about 0,18-0,5 microg (7,5-20,8% Polish RDA for adults).


The wide public education is essential for increasing the role of these products in nutrition, it is especially recommendable to vegetarian and elderly people.

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