Treating anemia with food
Treating anemia with food
Treating anemia with food
introduction
Anemia is defined as a condition in which normal red blood cells, or hemoglobin, do not have sufficient amounts in the blood.
Hemoglobin is the main component of red blood cells, which is the molecule that binds to oxygen.
Thus, in cases of an insufficient number of red blood cells, or hemoglobin, or an imbalance in their nature, the body’s cells will not reach sufficient quantities of oxygen.
There are several different types of anemia:
- Vitamin B12 deficiency anemia
- Folic acid deficiency anemia
- Poverty resulting from chronic diseases
- Anemia associated with bone marrow disease
- Hemolytic anemia
- Iron deficiency anemia
- others
It should be noted that there are two main types of iron, namely:
1- Heme iron. Which is found in animal sources.
2- nonheme iron Which is found in vegetarian sources of food.
Treating anemia with food
Treatment for iron deficiency anemia needs to first determine the cause of this condition, through a doctor’s diagnosis.
It may be due to malnutrition, or other health problems that may be more serious, and treatment varies according to the severity of the condition.
Severe cases require a blood transfusion, while mild and moderate cases can be treated with iron supplements, changes to the diet, and increased intake of iron-rich foods.
In addition to increasing the intake of foods containing vitamin C; Which helps boost the body’s ability to absorb iron.
The treatment regimen for anemia varies from person to person.
in this paragraph, we will talk about the most important foods rich in iron, and the important nutrients for the production of red blood cells, and hemoglobin
Meat and poultry:
All types of meat and poultry contain heme iron, and red meat and lamb contain higher amounts of this element compared to poultry, and on the other hand, these foods contain vitamin B12.
Liver:
where organ meat is one of the sources rich in iron, and the liver is the most used part of it, and it is characterized by containing folic acid, iron, and beef can also eat the heart, tongue, and kidneys.
foods rich in IRON
Green leafy vegetables:
however many vegetables consider as rish-iron, but especially the darker ones, are considered sources rich in non-heme iron, and examples of them are: Wild chicory, spinach, cabbage, and chard.
Whole grains, citrus fruits, and beans are also good sources of folic acid, and it is recommended to eat these vegetables with sources rich in vitamin C. Examples: paprika, and oranges to increase iron absorption.
Seafood:
Some types of seafood contain heme iron. Examples: oysters, shrimp, canned sardines in oil, tuna and salmon.
Legumes:
Legumes of all kinds are a good source of iron for vegetarians,
There are many options that can be taken; Such as soybeans, chickpeas, red and black beans, peas, and other types.
Nuts and seeds:
Many types of nuts contain good amounts of iron, including pumpkin seeds, pistachios, sunflower seeds, and pine nuts.
Iron-fortified foods:
There are many foods that are fortified with the element of iron, and it is possible for vegetarians to eat these foods to replace their need for iron, examples of which are: Fortified Juices, White Bread, And Fortified White Rice.
Other nutrients:
there are many nutrients that play an important role in the production of red blood cells,
These include protein, zinc, selenium, vitamin B6, vitamin B3, vitamin B2.
Therefore, it is important to follow a balanced diet to treat anemia,
and the doctor can prescribe other nutritional supplements for these elements.
Food that is recommended to be avoided to treat anemia
There are many foods that can impede the body’s absorption of iron.
Therefore, it is advised to avoid them when consuming iron sources.
Among these foods are the following:
- milk products.
- Tea and coffee.
- Whole grains.
- The Foods that contain phytic acids, such as brown rice and whole wheat.
- Foods that contain tannins, such as grapes, corn, and sorghum.
- Foods containing gluten, such as wheat and wheat products, barley, oats, and rye.
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