Nutrient

Vitamin B12

Established research area

A vitamin involved in red blood cell formation and nerve function, found almost only in animal foods such as meat, fish, eggs, and dairy.

Commonly noted

Commonly noted: Vitamin B12 is used by the body to form red blood cells and DNA and to keep nerve cells working normally; it is found almost entirely in animal foods and fortified products.
Low intake: Low B12 status is commonly discussed in relation to tiredness, weakness, and tingling in the hands and feet, and is a more common topic for people eating plant-based diets and for older adults.
Higher intake: Vitamin B12 has no established upper intake level, as the body does not store excess amounts from food, and it is generally considered to have low risk of harm.

Source: NIH ODS

Reference intakes

General reference figures for a typical adult — not a personal target or a claim of need.