Anemia primary prevention: Difference between revisions
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Latest revision as of 20:24, 29 July 2020
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Anemia main page |
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
Consumption of food rich in iron is essential to prevention of iron deficiency anemia. Some foods rich in iron include: Canned clams; Fortified dry cereals; Cooked oysters; Organ meats (liver, giblets); Fortified instant cooked cereals; Soybeans, mature, cooked; Pumpkin and squash seed kernels, roasted; White beans; Blackstrap molasses, 1 Tbsp; Lentils, cooked; Spinach, cooked from fresh; Beef (chuck); Kidney beans; Sardines; Beef(rib); Chickpeas; Duck, meat only; Lamb shoulder; Prune juice. Certain foods have been found to interfere with iron absorption in the gastrointestinal tract, and these foods should be avoided in persons with established iron deficiency. They include tea, coffee, wheat bran, rhubarb, chocolate, chewing gum, red wine, and dairy products.[1]