Vitamin B9 is not stored by the body, so deficiency can develop relatively quickly if dietary intake is low. Factors often linked to lower Vitamin B9 levels include a poor overall diet, higher alcohol intake, pregnancy, and certain inherited genetic conditions or conditions such as Crohn's disease.
- poor overall diet
- higher alcohol intake
- pregnancy
- certain inherited genetic conditions, or conditions such as Crohn's disease
Vitamin B9 levels are often raised through dietary sources rich in Vitamin B9, including animal livers, dried nuts (such as hazelnuts, walnuts, almonds, chestnut), green leafy vegetables (such as spinach, salads, broccoli), eggs, and seafood.
- animal livers
- dried nuts such as hazelnuts, walnuts, almonds, chestnut
- green leafy vegetables such as spinach, salads, broccoli
- eggs
- seafood
Many breakfast cereals are fortified with B vitamins, and Vitamin B9 supplements are also available; supplementation for 3–4 months is often enough for levels to return to normal. Understanding the cause is important and is commonly explored further. When low Vitamin B9 is due to dietary insufficiency, oral supplementation is sometimes sufficient, but when linked to gastrointestinal problems such as inflammatory bowel disease or coeliac disease, supplementation may be less effective.