A comparative study of vitamin B12 levels and nutritional status in vegetarian and non-vegetarian adults

Vitamin B12 is a water-soluble-nutrient that occurs mainly from food source of animal origin. Vegetarians are at a higher risk of having vitamin B12 deficiency that is linked to hematologic as well as neurologic abnormalities. The present study will comparing the circulating level of B12 in vegetarians and non-vegetarians individuals with the assessment of relevant demographic as well as clinical variables. This cross-sectional-comparison of a total of 420 adults comprising 270 vegetarians and 150 non-vegetarians was made. Demographic information in the form of age and sex as well as body mass index (BMI) and serum-vitamin B12 levels was available in all the subjects. Comparative statistical inference between the two diet groups was accomplished through the use of independent t-tests for variables that are measured on a continuous scale for which statistical significance required a p-value of less than or equal to 0.05. The mean serum vitamin B12 level in vegetarians was significantly lower than in non-vegetarians (239.2 ± 94.6 pg/mL vs. 368.5 ± 105.3 pg/mL; p < 0.001). Vegetarians also exhibited a lower mean BMI compared to non-vegetarians (22.6 ± 4.9 kg/m² vs. 24.1 ± 5.3 kg/m²; p = 0.004). No significant differences were observed in age or sex distribution between the groups. In conclusion, Vegetarians people had much lower serum vitamin B12 concentrations compared to non-vegetarians that reflect the increased risk of deficiency associated with Vegetarian-based diets. These results necessitate frequent screening, dietary counseling and potential supplementation among plant-based diets consumers. Public health policies must aim to create awareness regarding vitamin B12 sources as well as how to have sufficient levels for long-term health.