生物化学与生理学：开放获取

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Comparative Study of Vitamin B12 and Folic Acid Levels among Vegetarian and Non Vegetarian Medical Students

S Srivani1 , Sridevi nutakki2 *, N Chowdeswari3 , Vajja Swathi4 and Sreya5

Introduction: Vitamin B12 and Folic acid (FA) deficiency is considered as a public health problem. The reasons for this condition are the varying dietary habits. The main reasons for vitamin B12 and FA deficiency are nutritional deficiencies. Vitamin B12 is also called as Cyanocobalamine. It is essential in enzymatic reactions like conversion of Homocysteine to Methionine and Methylmalonyl Co-A to SuccinylCo-A. Cobalamine deficiency results in accumulation of branched chain fatty acids in cell membranes. When accumulated in neurons, causes nerological manifestations. Folic Acid is also called as Vitamin B9, has a role in one carbon metabolism. Vegetarians and vegans must take special care to consume enough fortified food with Vitamin B12 and folic acid as it is mainly found in meat, egg and dairy products. Normal values of the Vitamin B12 are 180-900 pg/ml. Normal values of Folic acid are 5 - 20ng/ml. In this study we want to estimate and compare Vitamin B12 and folic acid levels among vegetarian and non-vegetarian medical students.

Materials and Method: The present Study was conducted after taking Ethical Committee approval. A written Consent form was obtained after explaining the procedure and the study protocol to each student. In this we have taken 48 vegetarian and 52 nonvegetarian’s medical students. The blood samples of the students were collected and vitamin B12 and FA levels were estimated in Beckman Coulter Auto analyzer AU480 and compared.

Inclusion Criteria: Students of age group 18-24.

Results: All the values obtained in the investigations done were entered in Microsoft Excel. Statistical analysis was done using SPSS (Statistical package for social science). 89.6% of vegetarians students vitamin B12 values are abnormal and 10.4% of vegetarian’s student’s vitamin B12 values are normal. 96.2% of non-vegetarians students vitamin B12 values are abnormal and 3.8% of nonvegetarian’s student’s vitamin B12 values are normal. 56.3% of vegetarian’s students FA values are abnormal and 43.8% of vegetarian’s students FA values are normal. 65.4% of non-vegetarians students FA values are abnormal and 34.6% of nonvegetarians students FA values are normal.

Conclusion: This study concludes that vegetarians and non-vegetarians are at risk of inadequacy of vitamin B12 and FA. This study does not support the idea that non vegetarians, because they consume animal products, are not at risk of developing a vitamin B12 deficiency.