The most exposed profiles
- Seniors, because gastric acid production decreases with age, reducing the absorption of B12
- Vegans and strict vegetarians, since plants do not contain this vitamin
- People who have undergone bariatric or gastric surgery
- Those suffering from intestinal pathologies such as Crohn’s disease
- Regular users of antacids
The best food sources of B12
Animal products constitute the richest natural reservoirs:
- Offal (especially liver)
- Oily fish (mackerel, sardine, herring)
- Meats (prefer lean cuts)
- Dairy products (cheeses, yogurts, milk)
- Eggs (especially the yolk)
