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Vitamin B12 assimilation from chicken meat.

A Doscherholmen, J McMahon, D Ripley

    The American Journal of Clinical Nutrition
    |May 1, 1978
    PubMed
    Summary

    Chicken meat is a good source of vitamin B12 (cobalamin), comparable to other meats but better than eggs. Its absorption is not affected by high doses of non-labeled vitamin B12.

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    Area of Science:

    • Nutritional Science
    • Gastroenterology
    • Biochemistry

    Background:

    • Vitamin B12 (cobalamin) is essential for human health.
    • Dietary sources and absorption mechanisms of vitamin B12 are crucial for preventing deficiencies.

    Purpose of the Study:

    • To investigate the absorption of vitamin B12 from chicken meat in humans.
    • To compare vitamin B12 absorption from chicken meat with other sources.
    • To evaluate the impact of gastric conditions on vitamin B12 assimilation from food.

    Main Methods:

    • Chicken meat was labeled in vivo with radio-B12.
    • Absorption was measured in normal volunteers using fecal excretion.
    • Urinary radioactivities were analyzed after oral administration.
    • Pernicious anemia patients and subjects with gastric achlorhydria/partial gastrectomy were studied.

    Main Results:

    • Vitamin B12 absorption from chicken meat was similar to crystalline cobalamin and mutton, exceeding that from eggs.
    • High-dose non-labeled vitamin B12 did not impede absorption from chicken meat.
    • Radio-B12 in meat appeared to be in coenzyme form or converted to hydroxocobalamin during digestion.
    • Pernicious anemia patients showed minimal absorption; gastric achlorhydria/partial gastrectomy patients had subnormal absorption from meat despite normal crystalline cobalamin absorption.

    Conclusions:

    • Chicken meat provides bioavailable vitamin B12.
    • Impaired assimilation of food-bound vitamin B12 may contribute to low serum B12 levels in individuals with gastric issues.
    • Further research into food-form vitamin B12 absorption is warranted.

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