Iron Deficiency Anemia

Iron Deficiency Anemia is one of the biggest nutritional problem in Indonesia. Iron Deficiency Anemia is a shortage of red blood cells due to inadequate intake of food sources of iron or due to excessive blood loss.

If someone is suffering from Iron Deficiency Anemia for a long time can result in a person suffering from anemia will look pale, weak, tired, dizzy, dizzy, decreased appetite, and impaired wound healing.

Iron Deficiency Anemia can be prevented by consuming foods that can increase red blood cell production, such as:

1) Iron.
Sources of iron consisting of iron heme and non-heme iron. Haem iron is more easily absorbed by the body than non-heme iron. Heme iron found in meat, poultry, fish, liver and eggs. Whereas non-haem iron is derived from legumes such as green beans, soybeans, and tempeh; green vegetables such as spinach and collards, also in some types of fruit.

2) Vitamin C.
The task of vitamin C in the prevention of Iron Deficiency Anemia that helps the absorption of iron, heme iron and also both non-haem iron. Therefore, it is highly recommended to consume food sources of vitamin C each meal. Vitamin C found in guava, papaya, mango, oranges, tomatoes, and spinach.

In addition to consuming mekanan materials which can increase the production of red blood cells, also avoid foods that can inhibit the absorption of the above substances like polyphenols tannins in tea and coffee.

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