Cobalt

What is it

Trace element linked to vitamin B12, of which it is one of the main components, cobalt is present in minimal traces in the body, especially in the liver, kidneys and pancreas.

Food sources

Main sources are those of animal origin: dairy products, meat, molluscs. In the vegetable field there are significant quantities in mushrooms, cereals, in some fruits and vegetables.

Effects

As a constituent of vitamin B12, which allows the synthesis by the intestinal bacterial flora, the functions of cobalt are closely related to those of this vitamin.

In addition to intervening in the production processes of red blood cells and in the activation of various enzymes, it contributes to the formation of the myelin sheath that covers and protects nerve fibers.

Deficiencies

Being present mainly in animal products, deficiency phenomena can occur in case of very strict vegetarian regimes.

Insufficient doses of cobalt can also cause vitamin B12 deficiency and therefore induce the onset of pernicious anemia and nervous system disorders.

Recommended doses

There are no recommended dietary doses for cobalt as the requirement for this trace element is only a few micrograms per day.

Precautions

Intakes of high doses of cobalt can cause reversible enlargement of the thyroid gland, an increase in the level of red blood cells, pallor, fatigue, diarrhea, palpitations and numbness of the fingers and toes.