Vitamin B12 deficiency and depletion are common world-wide, particularly in populations that consume low amounts of animal source foods. WHO and the Food Fortification Initiative recommend that wheat flour be fortified with vitamin B12 in regions where intake of B12 is low.
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Vitamin B12 (B12; cobalamin) deficiency is very common in the US and world-wide. The risk of deficiency increases with aging, with an estimated 25% of persons over age 65 deficient or depleted in the U.S.A. [1–4]. In one study, 40% of the elderly with low serum B12 had a problem absorbing the vitamin from food [1]. Loss of gastric function (gastric atrophy) and low acid secretion by the stomach, typical of aging, are thought to be involved. However, most elderly can absorb crystalline forms of the vitamin, such as those used in supplements and in fortification [5].
Also, vitamin B-12 deficiency and depletion are highly prevalent in the many populations world-wide who consume low amounts of animal source foods, the only natural source of the vitamin. For this reason, WHO and the Flour Fortification Initiative, for example, are currently recommending that wheat flour be fortified with vitamin B-12 in regions where intake of the vitamin is low. However, because there have been no studies that quantified the bioavailability of B-12 administered in this way there is inadequate data on which to recommend an appropriate level of fortification.
Vitamin B12 Added as a Fortificant to Flour Retains High Bioavailability when Baked in Bread – PMC
Important Note – adding vitamins to “fortified” foods (whose vitamins have been removed by processing) only helps people who consume those foods.
If you do not eat wheat products, or eat very few wheat products, you will not benefit from vitamins added to flour.
Would it be better to fix how we eat rather than fortify overly processed foods which have been stripped of nutrients?
