Micronutritional deficiencies and their consequences

Vitamin C or ascorbic acid is involved in the formation of tissues (skin, skeleton, tendons, ligaments, etc.), enhances the absorption and storage of iron and stimulates the body’s defence mechanisms.
Until the cause was recognised, a deficiency in vitamin C used to cause scurvy with symptoms of fatigue, bleeding gums, bruising and painful joints and muscles – sometimes with fatal consequences. Although, scurvy no longer exists, low levels of vitamin C are observed in some individuals. Many studies have shown that vitamin C, thanks to its anti-oxidant and anti-infective properties, plays a role in the correct functioning of the immune defence system and in preventing cardiovascular diseases, certain cancers and ENT pathologies.

Vitamin B12 or cobalamin is involved in the synthesis of DNA and of fatty acids, the production of energy and the functioning of the nervous system. Some of the body’s vitamin B12 requirements are provided via dietary sources (particularly: meat, liver, fish, eggs and cheese) with the rest synthesised by the intestinal microbiota. A deficiency is expressed as tiredness followed by mood and memory disorders. 

The individuals with the highest risk of being deficient are vegans, anyone with inflammatory bowel disease and older persons, since their ability to assimilate this vitamin is reduced.

Iron is an important component of haemoglobin (which gives red blood cells their colour) whose role is to transport oxygen to the tissues. The first signs of a deficiency are tiredness, pale skin, breathlessness and greater susceptibility to infection.
The main sources of iron are foods derived from animals (meat, liver, oysters, etc.) and certain plants, particularly legumes. Iron from animal sources is, however, more easily assimilated by the body than iron from plant sources. Vitamin C facilitates the digestive absorption of iron when it is taken at the same time.

According to the WHO, iron deficiency is the most common deficiency worldwide.
The main causes of low levels or a deficiency in iron are chronic blood loss (heavy or prolonged periods, intestinal bleeding, haemorrhoids, etc.) and an insufficient intake, e.g. due to a diet which may be imbalanced, such as a vegetarian or vegan diet.
Chronic inflammatory conditions, obesity and pregnancy can also lead to iron deficiency due to the impaired absorption of the mineral in the intestines or due to the greater requirements.