Food for Anemia
Among the nutritional problems that affect more people around the world, occupies a very important chapter of anemia. This condition, characterized by low blood levels of a key component of red blood cells, called hemoglobin, has very close ties with our way of eating.
The body must produce the hemoglobin it needs to convey to each of your cells get oxygen from the air we breathe, for which uses, as the main raw material, the iron content in the foods we consume daily. Therefore, a lack of iron can hinder production of hemoglobin and, therefore, facilitate the emergence of anemia.
To enable the production of hemoglobin is not affected by iron deficiency, three conditions must be very important
* That the contribution of iron in food is sufficient.
* That this iron can be absorbed in the intestine and transported in the blood.
* No loss of iron in any form.
Loss of iron
The iron losses can arise due to processes associated with diseases such as tumors or lesions that cause bleeding and intestinal parasites, or perfectly normal processes such as menstruation in women. It’s common fact bleed each month can lead to dismiss the importance of volume of blood lost in each period, which may contribute to anemia in many women or predispose an important frame of anemia in a woman getting pregnant with a history of heavy menses.
Another important nutrient, whose absence or deficiency may promote the development of anemia, is folic acid. Its presence is indispensable in the process of maturation of red blood cells. Not consuming enough folic acid from their main sources (fruits, green leafy vegetables, beans, peanuts, broccoli, asparagus, lentils and whole grain products), there may be a type of anemia characterized by red blood cells abnormal.
I agree with your conclusions and will eagerly look forward to your future updates.