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Who should pay more attention on Anemia and how to avoid it?

Source:Autobio DiagnosticsTime:2021.12.14

Anemia is caused by insufficient number of red blood cells and their subsequent oxygen-carrying capacity to meet the body's functional needs. Nutritional anemia refers to a kind of disease with low hematopoietic function caused by insufficient hemoglobin formation or red blood cell production due to relative or absolute reduction of nutrients, such as metal elements and vitamins necessary for the body to produce blood.

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Anyone may suffer from nutritional anemia, but the following four types of people should be more careful:

1. Infants. Infants and children grow rapidly and need more nutrition, but their diet is relatively simple and their food range is narrow. If they do not take food rich in iron, folate, vitamin B12 and other nutrients, they are prone to suffer from anemia.

2. Pregnant women. Some physiologicaI phenomena during pregnancy, such as increased blood volume, early pregnancy vomiting, etc., can cause relative decrease in blood hemoglobin.

3. The elderly. Many factors such as atrophic gastritis, long-term use of antacids, bad teeth, poor digestion, and chronic diseases will make the elderly’s diet monotonous, leading to nutritional anemia.

4. Vegetarians. Plant foods such as cereals, beans, vegetables and fruits contain little vitamin B12 and the iron in them can not be absorbed easily. Therefore, vegetarians are prone to anemia due to iron and vitamin B12 deficiency.

Stay away from nutritional anemia and start with your daily diet

1. There is an "iron triangle" in iron supplementation. Iron supplementation mainly depends on heme iron in animal food, mainly on "iron triangle", that is, red meat, animal blood and liver. When eaten with plant foods such as fruits, vegetables, beans and cereals, they can also boost the absorption of iron from these foods concurrently.

2. Leafy greens and nuts for folate supplementation. Foods rich in folate include animal liver, beans, dark green vegetables and nuts.

3. Fermented soybeans supplement vitamin B12. Red meat and animal liver are the main sources of vitamin B12. Vitamin B12 is also found in eggs, milk and fermented soy products such as tempeh and fermented bean curd.

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4. Supplement vitamin C. Vitamin C can help iron in the state where it is most easily absorbed, doubling the effect of iron supplementation. It is advisable to eat some fruits and vegetables rich in vitamin C at the same time, such as green pepper, turnip, mustard, wild dates, fresh dates, kiwi, citrus and so on.

5. Drink less strong tea. The combination of tannic acid and iron in strong tea will hinder the absorption of iron. This is also the reason why the elderly who love drinking strong tea and avoid eating it are prone to Iron-deficiency anemia.

6. Avoid cooking at high temperatures. Folate and vitamin C are easily destroyed if cooked at high temperatures. Wash vegetables before cutting, avoid high temperature and long time cooking, can reduce Loss&nbs