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ANEMIA
CONSUME PLENTY OF
• Organ meats, beef and other meats, poultry, fish, and egg yolks for iron and vitamin B12.
• Dried beans and peas, dates, raisins, dried apricots, nuts, seeds, and blackstrap molasses-all good nonheme sources or iron.
• Iron-enriched breads and cereals.
• Citrus fruits and other good sources of vitamin C-including orange juice-which increase the body’s iron absorption.
• Green leafy vegetables, lentils and beans, asparagus, corn and enriched grains for folate

LIMIT
Bran, spinach, rhubarb, Swiss chard, chocolate, and tea, which hinder iron absorption

AVOID
Iron supplements, unless prescribed by a physician.


Anemia is the umbrella term for a variety of disorders characterized by the inability of red blood cells to carry sufficient oxygen. This may be due to an abnormality of a low level of hemoglobin, the iron-and protein-based red pigment in blood that carries oxygen from the lungs to all body cells. Symptoms of anemia, therefore, reflect oxygen starvation. In mild anemia, this may include general weakness, pallor, fatigue, and brittle nails. More severe cases are marked by shortness of breath, fainting, and cardiac arrhythmias.

IRON-DEFICIENCY ANEMIA
Which is usually caused by blood loss of some type. Surgery patients, accident victims, people with a bleeding ulcer or certain cancers, or those with chronic or repeated bleeding such as nose-bleeds often have iron-deficiency anemia. In fact, a blood test that shows iron deficiency often prompts a physician to investigate the possibility of colon cancer. Women with heavy menstrual periods, especially adolescents, are at risk as are young children, chronic dieters, female, athletes, distance runners, or people on very restricted vegetarian diets. Pregnant women are predisposed to anemia because of the demand of the growing baby and placenta.

OTHER TYPES O ANEMIA
Hemolytic anemia occurs when red blood cells are destroyed more rapidly than normal. The cause may be hereditary or one of a variety of diseases, including leukemia and other cancers, abnormal spleen function, autoimmune disorders, and severe hypertension.
Pernicious, or megaloblastic, anemia is caused by a deficiency of vitamin B12, which is necessary to make red blood cells. Stomach acid releases B12 need by consuming food fortified with B12 or by taking a supplement containing B12 . Vitamin B12 is found only in animal products and strict vegetarians are at risk and should consume fortified foods and / or take a supplement.
Deficiency of folate, another B vitamin, can also cause anemia in pregnant women, in alcoholics, and in elderly people.

Relatively rare types of anemia include thalassemia, an inherited disorder, and aplastic anemia, which may be caused by infection, exposure to toxic chemicals or radiation, or a genetic disorder.

HOW MUCH IRON DO YOU NEED?
Those who have nutrition-related anemias can benefit from a session with a registered dietitian or a qualified nutritionist to help structure a more healthful diet. The body absorbs much more of the heme iron found in these foods than the nonheme iron from plant sources, such as green leafy vegetables.Strict vegetarians or people who rely heavily on plant food to get iron must increase their intake of these foods since they are poorly absorbed by the body.