9 Mouth and Lip Changes That Can Signal Vitamin B12 Deficiency



Medically reviewed by William Truswell, MD

Cracked or dry lips is one potential sign of a vitamin B12 deficiency.Credit: Vitalina Nakonechna / Getty Images
Cracked or dry lips is one potential sign of a vitamin B12 deficiency.
Credit: Vitalina Nakonechna / Getty Images
  • Low vitamin B12 makes it hard for your body to renew cells in your mouth, leading to inflammation. 
  • If you have low levels of vitamin B12, you may notice a sore mouth or a red, smooth tongue without much texture.
  • Chronic mouth sores are an additional sign of a potential B12 deficiency.

Vitamin B12 (cobalamin) helps your body build and renew healthy cells and tissue. Since the cells in your mouth grow and replace themselves faster than most other parts of your body, it is often the first place you see signs of vitamin B12 deficiency.

1. Mouth Inflammation

The cells in your body need B12 to copy their DNA correctly. Your mouth is one of the most demanding areas to keep up with because it constantly sheds old cells and replaces them with new ones. When B12 levels drop, your body can't produce the DNA it needs to replace those cells, and the tissue starts to thin and weaken.

As the tissue breaks down, your mouth loses its protective barrier against germs, acidic foods, and irritation. This breakdown can cause stomatitis, which is inflammation of the mouth. The inflammation will show as irritation, redness, and swelling. It can affect your cheeks, gums, tongue, lips, and the roof of your mouth.

2. Burning Sensation on Your Tongue or in Your Mouth

B12 helps maintain the surface of your tongue and the protective coating around the nerves in your mouth. When this coating wears thin, the nerves misfire and send discomfort signals even when there's no irritant. 

These misfires cause glossodynia, a burning or stinging sensation on your tongue or in your mouth. You may also notice discomfort when you eat or swallow. 

Glossodynia is one of the most common symptoms of low vitamin B12 and typically occurs before you notice any redness or swelling in the mouth.

3. A Red, Swollen, and Bald Tongue

In addition to the protective coating, your tongue also has papillae, the tiny bumps that give it texture. When you don’t have enough B12, the protective coating thins, and you can’t regrow the papillae fast enough to replace the old ones.

This causes glossitis, which is inflammation of the tongue. You may notice that your tongue is:

  • Red, purple, or beefy (like raw meat)
  • Sore or tender (especially after eating spicy foods)
  • Swollen

If the papillae continue to shrink and eventually disappear, you may notice that your tongue loses its texture, leaving it thinner and bald with a smooth, shiny surface. This is also known as atrophic glossitis.

4. Red Patches in Your Mouth or on Your Tongue

You may have bright red patches on the:

  • Roof of your mouth
  • Inside of your cheeks
  • Bottom of your tongue

These patches might look like bands, lines, or uneven shapes. They are sometimes smoother or shinier than the surrounding tissue. 

5. Mouth Ulcers

Recurrent aphthous stomatitis is the clinical term for painful mouth ulcers that keep coming back. These are usually small, shallow, painful sores with a white or yellow center and a bright red ring around them. You might notice them on the inside of your cheeks or lips or on your tongue.

There are many reasons you might get one or two sores in your mouth. But if you have them often and they stick around for a long time, a B12 deficiency may be the underlying issue.

6. Altered Taste

A B12 deficiency might affect your taste buds—especially the large ones at the back of your tongue—and the nerves that carry taste signals to your brain. 

This can cause dysgeusia, which is a persistent, distorted flavor that some people describe as metallic, bitter, foul, or salty. Taste bud changes can also cause hypogeusia, making your food taste bland, dull, or flat.

If you do experience a loss of taste, it would typically happen shortly after you feel the burning sensation in your mouth. In addition to taste changes, you may also notice deep cracks (fissuring) on your tongue surface. 

7. Cracking or Dry Lips

A vitamin B12 deficiency may cause inflamed, sore lips that look red, dry, or cracked, which is medically known as chelitis . You might notice this all over your lips or just in the corners. Angular cheilitis is the term for it when it’s in the corners, and it usually occurs on both sides. 

8. Dry Mouth

If a vitamin B12 deficiency affects your nerves or saliva glands, you may experience dry mouth, or xerostomia. This can make your mouth feel dry, sticky, or uncomfortable, which can make it harder to speak or swallow.

9. A Tingling Tongue or Itchy Mouth

Similar to what happens with the burning sensation, your nerve insulation starts to wear down, causing the nerves to misfire or become more sensitive. This disruption can cause a numb or tingling sensation in the tongue known as lingual paresthesia. It might feel prickly, like pins and needles, or like your tongue is asleep.  

While it’s less common, some people also notice an itchy tongue or mouth. 

What To Do If You Notice These Symptoms

If you notice these symptoms, especially multiple symptoms that keep returning, contact your healthcare provider. They may order the following blood tests:

  • B12 and folate (B9) levels: Measures the amount of each specific B vitamin in your blood
  • Hemoglobin and hematocrit: Measures how well your blood carries oxygen; low levels may indicate B12-related anemia
  • Mean corpuscular volume (MCV): Measures red blood cell (RBC) size; larger-than-normal red blood cells can signal a deficiency.
  • Methylmalonic acid (MMA) and homocysteine: More sensitive markers that can catch deficiency even when standard B12 levels look normal

A normal B12 level alone does not always rule out deficiency, so your provider will consider not only your lab results but also your symptoms and medications before making a diagnosis.

Treatment depends on the underlying cause. If diet is the issue, your provider may recommend B12-rich foods or an oral supplement. But most B12 deficiency stems from absorption problems rather than diet. If that is the case, your provider may adjust your medications, prescribe high-dose oral B12, or recommend injections.



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TSA allows bringing any homemade food on planes, as long as it isn’t in liquid, jam, paste, or cream form.

Most airlines also allow you to consume your own food during the flight. The only exception is very short flights below 1 hour. That’s because you won’t be able to consume it while the airplane hasn’t reached cruising altitude (while the seatbelt sign is on). On shorter flights, sometimes, airplanes don’t even reach cruising altitude, or they do it only for a very short time period.

Which Homemade Foods are Allowed on Planes

All homemade foods that are in solid or powder form are allowed. Airport security can easily scan it with regular scanners, so it isn’t considered a security threat.

Here are some homemade foods that are allowed on planes without any restrictions:

  • Pizza
  • Sandwiches
  • Hamburgers
  • Tortillas and tacos
  • Salads without (or very little) sauce
  • Nuts
  • Dried fruit
  • Granola bars
  • Sweets
  • Chocolate
  • Cookies
  • Fruit (fresh, cut, or frozen)
  • Vegetables (fresh, cut, or frozen)
  • Beef jerky
  • Potato chips
  • Pasta without a lot of sauce
  • Risotto
  • Cooked vegetables

Which Homemade Foods are Restricted on Planes

All homemade foods in liquid form are limited to small quantities in hand luggage due to security risks. If it’s considered a liquid, then it will have to be stored in 3.4 oz (100 ml) containers or smaller and be packed in a 1-quart bag together with other liquids. If you can smear it, it’s considered a liquid.

Here are some examples of foods that are considered liquids:

  • Applesauce
  • Peanut butter
  • Jams
  • All other sauces
  • Butter
  • Smoothies
  • Smearable cheese
  • Nutella
  • Soup

Powdered foods and spices also have additional limitations. On flights in the US, powders above 350 g (12 oz) are allowed in hand luggage but must be individually screened. On international flights, powders over 350 g (12 oz) are usually banned from hand luggage.

Here are some foods that are considered powders:

  • Salt
  • Spices
  • Protein powder
  • Cocoa powder

Powders over 12 oz (350 g) and liquids over 3.4 oz (100 ml) are only allowed in checked baggage.

It’s also worth noting that on domestic flights in New Zealand and Australia, and on a few flights in the US and the UK, these restrictions don’t apply. That’s because some airports are fitted with new CT 3D scanners, which can safely scan liquids in large quantities in hand luggage as well as powders.

Fresh Fruit, Vegetables, Eggs, Meat, and Milk are Banned on International Flights

After passengers land on international flights, they have to go through Customs and Immigration. And they impose additional rules on products that may cause ecological problems within that specific country.

Fresh fruit, vegetables, eggs, meat, milk, mushrooms, and plants are usually banned from entering other countries. That’s because they can contain invasive pests and diseases.

So if you’re bringing any of these products, you’ll have to consume them during the flight (before landing). If you don’t do that, the border agents will ask you to dispose of them. You’re also required to declare them.

How to Pack Homemade Food for Air Travel

  • The best option for storing sandwiches, burgers, tortillas, and cooked foods, is to wrap them in aluminum foil and then put them inside a plastic bag. This will keep the food fresh and avoid making a mess. Aluminum won’t cause any disturbances with the airport scanners.
  • Salads, cut fruit, vegetables, pasta, risotto, and other messy foods are best stored in Tupperware containers. Another option is to put them in a disposable ice cream box, and then throw it in the trash bin when you’re finished.
  • Make good use of Ziploc bags. They’re great for storing messy and smelly foods.
  • You can bring forks and spoons through security, but not knives.
  • You’ll most likely be asked to remove your homemade food from your bag when going through security. You’ll have to place it in a separate screening bin. That’s because food is hard to scan with the airport scanners. So pack it somewhere easily accessible.
  • Your food counts towards the hand luggage size and weight allowance. So you should pack it inside your personal item or carry-on.
  • Pack small snacks in the pockets of your jacket and wear them while going through security if you’re low on space.

Summing Up – Traveling With Homemade Food

Although it isn’t really a rule, you should avoid bringing homemade food that contains a lot of garlic (or in general, has a strong aroma) on the flight. Other passengers might not like the smell and you might even be asked to stow it away by the flight attendants if the smell is too strong.

But other than that, you’re free to pack almost any homemade food. The only thing to watch out for is that it shouldn’t contain a large amount of liquids. A bit of sauce on pasta is usually fine.



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