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Availability of Vitamin B12 in the Food System and Correlation With Obesity Although we began synthesising B12 in 1970 and now use it to fortify foods, the availability of Vitamin B12 in the food system has decreased substantially since the 1977 US Dietary Guidelines, as shown in the chart below (produced using data from the USDA Economic Research Service)

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Understanding this research history helps researchers design effective protocols and interpret their findings in the context of the existing literature

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This is especially important during times of healing, development, or stress