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However, studies assessing bioavailability of B12 from specific food sources in healthy participants have shown that absorption varies depending on both the specific food product and the magnitude of the dose, ranging from 36%‑24% for egg products (dose 0.3‑0.94mg, respectively), 83%‑52% for lean meat (dose 0.54‑5.11mg, respectively), 42%‑30% for fish (dose 2.1‑13.1mg, respectively) and 49%‑4.5% for liver products (dose 0.5‑38mg, respectively) (Doets et al., 2013)