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Anemia — Food precautions that prevent disease that affects hemoglobin levels.

18 February 2020

This is a disease in which the hemoglobin levels (the pigment that gives colour to red blood cells and transports oxygen from the lungs to the tissues) are lower than normal.

The lack of iron is a major cause of anemia. The body absorbs daily one to two mg of iron through food, the equivalent amount to what the body usually looses throughout the day. If the daily diet lacks iron, it may, in the long run, lead to stages of anemia.

Symptoms may cause:

  • Fatigue;
  • Breathing difficulties;
  • Inability to exercise;
  • Tongue inflammation;
  • Cuts in the corners of the mouth;
  • Deformation of nails;


Iron supplements can be used to combat anemia but it takes between three to six weeks to work. You should perform periodic blood tests.


There are several foods that contain iron, meat being one of its main sources. There are, however, others:

  • Bran;
  • Phosphate;
  • Antacids decrease the absorption of iron;
  • Vitamin C (ascorbic acid) present in several fruits (strawberries and citrus, for example) help to increase iron absorption during digestion;
  • Pregnant women need a larger amount of iron during the gestation period since the fetus consumes large amounts of this mineral.