The highest percentage of vitamin B12 that is required for enzymatic reactions is taken into the body through food, primarily of animal origin (offal, various types of meat, eggs, milk). Vitamin B12 is responsible for numerous functions in your body, including red blood cell formation, energy production, DNA formation, and nerve maintenance
Elevated vitamin B12 (also known as hypervitaminosis B12 or hypercobalaminemia) is most important as a diagnostic and prognostic marker for malignant disease.
Increased concentrations of vitamin B12 are the result of excessive intake of this vitamin, increased release of vitamins from hepatic depots, or elevated concentrations of transcobalamin resulting from the increased production or reduced decomposition of this molecule.
Hematologic disorders like chronic myelogeneous leukemia, promyelocytic leukemia, polycythemia vera and also the hypereosinophilic syndrome can result in elevated levels of vitamin B12.
The increase in circulating vitamin B12 levels is predominantly caused by enhanced production of haptocorrin. The essential function of haptocorrin is protection of the acid-sensitive vitamin B12 while it moves through the stomach. High vitamin B12values are commonly associated with malignancies and solid tumours. Liver diseases (acute hepatitis, cirrhosis, cancer) lead to an increase in vitamin B12 levels in serum, because the liver is no longer able to store this vitamin.
Hypervitaminosis B12
