Anemia refers to a reduction in the total volume of red blood cells in the circulating blood to below normal levels. However, due to the technical complexity of measuring the total volume of red blood cells in the circulating blood, clinical practice generally refers to a concentration of hemoglobin in the peripheral blood that is lower than the normal standard for the patient's age group, gender, and region. The normal standard in China is slightly lower than that in foreign countries.
Dietary Principles
There are various causes of anemia: iron deficiency, bleeding, hemolysis, hematopoietic dysfunction, etc. Generally, a diet rich in nutrition, high in calories and protein, rich in vitamins, and containing abundant inorganic salts should be provided to help restore hematopoietic function.
Suitable Foods
1. Oral iron supplements, the most common being ferrous sulfate, taken with or after meals.
2. Supplement with iron-rich foods. Various meats, poultry and eggs; animal liver, kidney, etc.; seaweed, laver, black sesame, sesame paste, black fungus, mushrooms, beans and their products. The absorption rate of iron from animal foods (20%) is significantly higher than that from plant foods (1%-7%).
3. Supplement with 100 mg of vitamin C, taken with meals. Because vitamin C can promote the absorption and utilization of iron. Eat more fresh vegetables and fruits rich in vitamin C.
4. Choose iron-fortified foods, such as iron-fortified soy sauce and milk.
Dietary Restrictions
1. Avoid drinking tea after meals: Tea and persimmons contain tannic acid, which can precipitate iron when it comes into contact with iron-containing foods, affecting iron absorption.
2. Avoid overeating cold and rough foods, as they can affect the function of the spleen and stomach, thereby affecting iron absorption.