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Vitamin B12 assimilation from chicken meat
The American Journal of Clinical Nutrition
|May 1, 1978
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.
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.