Inhibitory Effect of Eggs on Vitamin B₁₂ Absorption: Description of a Simple Ovalbumin ⁵⁷Co‐Vitamin B₁₂ Absorption Test

Abstract

Ovalbumin and egg yolks, mixed separately in vitro with radiocyanocobalamin (57 Co-vitamin B12), were served to normal volunteers in a cooked form. Ovalbumin, and to a lesser degree, egg yolks were observed to inhibit vitamin B12 absorption. This observation explains the rather poor assimilation of vitamin B12 from eggs labelled in vivo with 57 Co-vitamin B12.