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Vitamin B12 is obtained through food sources such as beef, liver, chicken, fish (trout, salmon, tuna, clams), fortified breakfast cereals, lowfat dairy products, and eggs
NHS guidance is clear that it should be prescribed and given by, or under the supervision of, a suitably qualified professional
It is important to distinguish between excessive supplementation and pathologically elevated B12 levels, which may indicate underlying haematological disorders, liver disease, or renal impairment rather than true overdose
The body needs time to respond to Vitamin B12 according to age-related factors and health status, and potential absorption difficulties that may slow down its effects
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