MANY people at risk for anemia caused by poor nutritional intake, gastrointestinal disorders, chronic diseases, infections, and various other conditions. Women who are pregnant and menstruating are also at risk of anemia. Anemia not only can reduce work productivity of 5-10%, but also endurance, so susceptible to disease.
Anemia caused by heredity or certain genetic disorders are difficult to prevent. Although many types of anemia can not be prevented, eating nutritious foods can help prevent anemia due to iron deficiency and other vitamins.
Supplements containing iron, folic acid and other B vitamins can also help prevent anemia. However, the use of supplements should be in accordance with the doctor's instructions, especially for the elderly.
Here are some types of food ingredients that can prevent and overcome anemia:
Iron
Iron is plentiful in red meats such as beef, beans, egg yolk, chicken liver, dark green vegetables (spinach, kale, cassava), and dried fruits such as prunes and raisins.
Folic Acid
Folic acid is essential for consumption, in addition to work to form healthy red blood cells, folic acid can also help regenerate nerve cells are damaged and it is important for pregnant women because it reduces the risk of infant central nervous system defects. Folic acid can be found in green vegetables such as spinach, broccoli, cabbage, potatoes, beans, grains, cereals, fruits (bananas, oranges, papaya, avocado), and chicken or beef liver.
Vitamin B12
Vitamin B12 is found in meat and dairy products. Besides vitamin B12 are also often added to cereals and soy products such as soy milk.
Vitamin C
Vitamin C is also important taken to help the absorption of iron. Foods rich in vitamin C include citrus fruits such as oranges and lemons, strawberries, papaya, grapes, melon, avocado, kiwi and tomato. Vegetables such as spinach, broccoli, cabbage, and carrots also contain vitamin C.
It should be noted to avoid the consumption of iron or other substances blood booster in conjunction with caffeine, such as tea or coffee, because it can reduce absorption.
If someone has a family history of anemia associated genetic such as thalassemia or sickle cell anemia, you may consult with a physician to determine the genetic risks that can be lowered to your child later.
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