A century after liver was found to treat pernicious anaemia, scientists are still uncovering how vitamin B12 helps blood, nerves and cells.
Articles on Vitamin B12
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B12 is vital for red blood cells, nerves and DNA, but unexplained high levels may point to an underlying health problem.
Research shows B12 deficiency in pregnancy, especially alongside ultra-processed diets, can raise long-term risks for both mother and child.
Understanding how key dietary nutrients move around the world within traded food gives us a better picture of global population health – and how the wealth gap between countries affects it.
The symptoms of B12 deficiency resemble a lot of other health problems, putting millions of Americans at risk of a misdiagnosis.
Plant-based diets may lack a number of important nutrients, such as vitamin B12 and iodine.
Look out for products fortified with important vitamins and minerals.
The food we eat influences our bodies’ immune responses to infection. So focusing on nutrition is one thing we can do to help protect ourselves in the face of the coronavirus threat.
Pernicious anaemia is a lifelong condition that affects nearly 5 in 100,000 people in the UK.
With fear of a diagnosis of Alzheimer’s a constant concern for many seniors, they turn to supplements. A recent study suggests they’d be better off keeping their money.
Are you getting enough vitamin B12, calcium, iodine and iron? Here’s what can happen if you don’t get enough – and how to ensure you do.
A new study has found a link between high doses of vitamin B6 and B12 and lung cancer – but only in men.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Chief Scientific Officer and Group Leader, Synthetic Biology and Biosynthetic Pathways, Quadram Institute
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Senior Lecturer in Psychology, Cardiff Metropolitan University
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Research Leader, Personalised Nutrition and Gut Microbiome, Quadram Institute
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Professor of Neurology and Neuroscience, University of Florida
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Professor of Nutritional Sciences, Te Kunenga ki Pūrehuroa – Massey University
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Associate Professor of Nutrition and Food Science, Wayne State University
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Associate Investigator in Nutritional Science, Te Kunenga ki Pūrehuroa – Massey University
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Lecturer in Human Nutrition and Dietetics, Glasgow Caledonian University
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Honorary Fellow, Sustainable Nutrition Initiative, Riddet Institute
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Research scientist, Food Composition and Dietary Assessment, Quadram Institute
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Senior Lecturer in Biochemistry, School of Science and Technology, Nottingham Trent University
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Senior Lecturer in Cancer Biology & Clinical Biochemistry, Kingston University
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Senior Lecturer in Genetics and Molecular Biology, Kingston University
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Reader in Precision Nutrition, University of Surrey