Nutrition for anemia in the elderly. Nutrition for iron deficiency anemia. Folk remedies and nutrition

Therefore, with iron deficiency in the body, anemia or iron deficiency anemia occurs.

Basic rules of therapeutic nutrition for low hemoglobin

The goal pursued by therapeutic nutrition for anemia is to provide the body with all the nutrients, vitamins and trace elements, in particular iron, which is necessary to increase the level of hemoglobin. This diet increases the body's defenses, restores its functions and improves the patient's quality of life.

The diet for iron deficiency anemia is physiologically complete, its calorie content is high, and the content of proteins, trace elements and vitamins is increased. Carbohydrates remain at the standard level, and the fat content is slightly reduced.

According to Pevsner's classification, the diet for iron deficiency anemia is treatment table No. 11. According to order No. 330 of the Ministry of Health of the Russian Federation in medical institutions, nutrition for this disease corresponds to a high protein diet (HPA).

• proteins - 120g, of which at least 60% are proteins of animal origin;
• fats - 80-90g, of which 30% are vegetable fats;
• carbohydrates -g;
• vitamin A - 1 mg;
• carotene - 8.5 mg;
• vitamin B1 - 2 mg;
• vitamin B6 - 4 mg;
• nicotinic acid - 30 mg;
• vitamin C - 200 mg;
• sodium - 4g;
• calcium - 1.4 g;
• magnesium - 0.6 g;
• phosphorus - 2.2 g;
• iron - 0.055 g.

The energy value of the diet is kilocalories per day.

Meals should be fractional: from 4 to 6 times a day. Frequent food intake in small quantities excites the patient's appetite (and with anemia it is usually weakened), allows maximum absorption of nutrients, vitamins and trace elements, and also normalizes the digestive tract, which is important if the patient has concomitant diseases. Fractional nutrition allows the body to better perceive dishes and foods that are high in calories.

• treatment of the underlying disease;

The main principle of treatment is the identification of disorders in the body that led to anemia, and their correction. As you know, iron deficiency anemia is not an independent disease, but only one of the symptoms of any pathology. Therefore, dieting will be ineffective without treating the underlying disease.

Food temperature should be standard, as in other diets (15-60 degrees Celsius). Too cold or hot food irritates the organs of the gastrointestinal tract, which negatively affects digestion and, in particular, the absorption of iron.

Any culinary processing of products (stewing, steaming, boiling or baking) is allowed, except for frying. When frying, a large amount of fats is used, which is contraindicated in case of anemia, their oxidation products are formed, which negatively affect the human body as a whole, and especially the digestive tract.

• food preparation and serving;

To stimulate appetite in a patient with iron deficiency anemia, it is important to beautifully set the table and prepare delicious and appetizing-looking dishes.

Alcohol intake in medical nutrition for iron deficiency anemia is excluded. Ethyl alcohol disrupts the absorption of iron and other trace elements and negatively affects liver function, where hemoglobin is destroyed and bilirubin is synthesized. And since during anemia the body also experiences a lack of hemoglobin, in the presence of an underlying disease, this can lead to jaundice.

The use of free fluid in anemia is within the physiological norm (2-2.5 liters). A decrease in the drinking rate leads to thickening of the blood, which exacerbates the hypoxic processes that occur with anemia. Salt is consumed in normal quantities, and with reduced gastric secretion for the synthesis of hydrochloric acid, the consumption of sodium chloride increases to 15 g.

Approved Products

First of all, the diet for iron deficiency anemia should contain an increased amount of proteins that increase the absorption of iron by the body and are necessary substances for building hemoglobin.

Up to 2/3 of the amount of protein consumed should be of animal origin.

It is important to introduce more often into the patient's menu products rich in trace elements involved in hematopoiesis (iron, cobalt, zinc, manganese). These trace elements are found in many cereals, meat products, vegetables and greens.

Consumption of vitamins (group B, folic and nicotinic acid, vitamin C) should increase by 1.5-2 times. Ascorbic acid helps to absorb iron, and the other vitamins listed are involved in hematopoiesis. Vitamins are found in large quantities in vegetables, fruits and berries.

Calcium is necessary for the skeletal system, in addition, it regulates the functioning of the cardiovascular system and takes part in blood clotting. You can get calcium from dairy products, while it makes sense to take into account that the intake of dairy and protein products is incompatible, since calcium makes it difficult to absorb iron.

The list of products for iron deficiency anemia is quite extensive, almost everything is recommended to the patient, if there are no specific restrictions for taking individual dishes:

• any bread, but preferably bran (a source of B vitamins);
• rich broths and soups from them (contain extractive substances that stimulate appetite);
• lean meat, beef tongue, veal, beef, pork liver (mainly) and beef, kidneys - a source of iron;
• fresh vegetable salads seasoned with vegetable oil - sources of vitamins;
• jellied fish or tongue;
• canned fish, any fish;
• low-fat poultry;
• cereals, especially buckwheat, barley, oatmeal - a source of iron;
• red and black caviar, any seafood;
• any milk and lactic acid products, including cottage cheese and cheese;
• smoked meats (in the absence of contraindications);
• any greens in large quantities - a source of folic acid;
• sauces: milk, egg, sour cream, tomato;
• spices in an acceptable amount (they contain many trace elements, moreover, they excite the appetite);
• eggs in any form;
• honey - a source of trace elements, jam, sugar, any sweets;
• currants, gooseberries, raspberries, strawberries, wild strawberries (a lot of vitamin C);
• any fruit, especially apricots and peaches;
• butter and vegetable oils in meals moderately (easily digestible fats);
• juices, preferably with pulp, rosehip decoction, weak tea, decoction of wheat and oatmeal;
• any side dishes;
• legumes.

Prohibited Products

The list of prohibited foods in the diet for iron deficiency anemia is not so long.

Fats are limited, especially refractory ones that depress blood formation, so you should refrain from eating fatty meat, poultry, fish oil, lard, and you should not include mutton and beef fats in the menu.

Marinades should be excluded: they destroy red blood cells, stimulate the gallbladder and pancreas.

The need for a diet

A diet for anemia must be observed, as this eliminates lethargy, weakness, dyspepsia, changes in taste and loss of appetite. In addition, a diet enriched with iron and other trace elements, vitamins and proteins can improve the appearance, eliminate brittle nails, dry hair, and pale skin.

Consequences of not following the diet

The consequences of iron deficiency anemia include the progression of the disease. Very low hemoglobin can cause:

• myodystrophy;
• atrophy of the mucous membranes of the digestive tract, genitals and respiratory system.

In addition, low hemoglobin content affects the cardiovascular system and leads to the development of pathological conditions. We should not forget about the weakening of the immune system, which is fraught with the occurrence of various infectious diseases.

Diagnosis by symptoms

Find out your probable illnesses and which doctor to go to.

Nutrition for iron deficiency anemia

Basic diet rules

Diet plays an important role in the treatment of iron deficiency anemia. At the same time, the balance of nutrients shifts in favor of an increase in the proportion of protein components, vitamins and minerals, while reducing the amount of fat consumed.

• Strict adherence to the regimen, fractional meals (up to 6 times a day), small portions contribute to the appearance of appetite, which is often absent in anemia. Thanks to this, products are absorbed more efficiently and faster.

What foods should be avoided?

When diagnosing iron deficiency anemia, it is first recommended to limit the intake of fatty foods. The ban applies to margarine, lard, fatty fish or meat. In addition to them, this group includes confectionery, fatty sauces (mayonnaise) and cheeses.

Allowed and required products

The daily diet for iron deficiency anemia is usually quite high in calories, up to 3500 kcal per day, depending on the level of hemoglobin in the blood. This is achieved in various ways. Primary requirements:

• the amount of proteins in the menu is up to 135 g, while at least 60% is allocated to proteins of animal origin;

The diet is based on the use of foods that provide the required amount of iron in an easily digestible form, as well as promoting its absorption from the gastrointestinal tract. Standard recommendations:

• beef and veal (in addition to meat, the diet includes liver, tongue and offal);

The diet should be as varied as possible. Even limiting the amount of fat, it is important to use oil: butter, olive, sunflower. In addition to foods rich in proteins and iron, one should not refuse cereals, fresh vegetables and berries, sources of carbohydrates and vitamins.

• cereals and legumes;

Diet for iron deficiency anemia: indicative menu for the day with options

Daily nutrition must be built on the principle of fractionation. The number of meals per day should be at least five. The most recent, sixth, takes place before bed, when it is best to drink kefir or, alternatively, low-fat, sugar-free yogurt.

• Millet porridge with the addition of berries or fruits, as well as tea. Best suited from rose hips.

The second breakfast is a guarantee of saturation. Most often it looks like a full snack:

• the vinaigrette;

An excellent option for a second breakfast with iron deficiency anemia will be a vitamin mixture of dried fruits, the recipe of which can be viewed in this video:

The most voluminous meal should occur at lunch. For him, you can choose any of the appropriate options:

• Borscht, maybe with sour cream. For the second, a steak with fresh cabbage salad is good.

For the second snack attributable to the afternoon snack, the following products are suitable:

• juice (preferably freshly squeezed or fresh), biscuits;

Dinner is less dense than lunch, but also solid. It is recommended to complete it with traditional evening tea (herbal, rosehip) with an irreplaceable source of vitamin C - lemon. For him, you can cook:

• boiled potatoes with any kind of meat;

As an addition to any meal, you can take a slice of rye or wheat bread.

Features of the diet for iron deficiency anemia in pregnant women

From the very beginning of pregnancy, women are advised to adjust their diet and be more attentive to food. A balanced, varied diet, taking into account the growing needs and interests of the baby, is the best prevention of iron deficiency anemia.

Suspicion of anemia requires immediate action. As a rule, attending physicians are not limited to nutritional recommendations. Vitamin-mineral complexes, special preparations containing iron are usually prescribed. Neglecting the advice of a doctor is dangerous. The lack of micro and macro elements jeopardizes the full development of the fetus.

Features of the diet for iron deficiency anemia in children

In babies, diet should be associated with positive emotions: children are reluctant to eat healthy foods. Therefore, you will have to show a little imagination and make an effort so that the food causes not only appetite, but also interest. Involve your child in cooking, and maybe he will want to try everything himself. A good way to stimulate the appetite is active games and walks in the fresh air.

What happens if you do not follow a diet for anemia?

Failure to diet in the treatment and prevention of iron deficiency anemia leads to the progression of symptoms. Low hemoglobin level provokes:

• Violation of the internal organs and systems of the body. First of all, cardiovascular.

A critical decrease in hemoglobin levels leads to irreversible pathologies. The immune system is under attack. Weakening of protective functions is fraught with an increased risk of infectious diseases.

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How to eat with anemia

Anemia is a condition in which the amount of hemoglobin and red blood cells in the blood decreases. Anemia occurs at any age, from infants to the elderly. The most common (more than 80% of cases) is iron deficiency anemia. She will be discussed.

The exchange of iron in the body occurs continuously. Most of the iron is found in hemoglobin. It is hemoglobin, which is found in red blood cells, that carries oxygen throughout the body and stains red blood cells red. Erythrocytes live for days, and then they are destroyed, and the released iron is again included in the exchange.

We lose part of the iron every day (with urine, sweat, feces, through the skin, hair and nails, about 1-2 mg per day). With a balanced diet, a healthy person absorbs about the same 1-2 mg of iron per day, and anemia does not develop. But sometimes the balance is disturbed and anemia occurs.

Iron deficiency is caused by: 1) inadequate nutrition (eg, in vegetarians, adolescents with a "chips and soda" diet, and adults on a "tea with something" diet), 2) problems with iron absorption (lack of salt production). acid in the stomach or taking drugs that inhibit acidity), 3) with an increased need for iron (growth spurts in children, pregnancy, active sports), 4) with blood loss (surgery, trauma, heavy menstruation, chronic blood loss - for example, with hemorrhoids , uterine myoma).

With anemia, the body does not have enough oxygen, and therefore often the main symptom of anemia is chronic fatigue, weakness. There may also be changes in taste (the desire to eat chalk, earth, even coins), shortness of breath, palpitations, dizziness, pale skin and mucous membranes, headache, drowsiness, fainting. Mild anemia may be asymptomatic.

A person gets iron from food. All iron can be divided into 2 types: heme (part of hemoglobin) and non-heme. Heme iron is found in meat, while non-heme iron is found in vegetables, fruits, nuts, and cereals. What matters is not the amount of iron in a particular product, but the degree of its absorption and the possibility of absorption by the body. Iron is absorbed in the small intestine. In addition to iron, vitamins C, B2, B6, B12, as well as copper, manganese, zinc, chromium, and iodine are necessary for normal hematopoiesis.

Meat (especially red - veal, beef, lamb) - is the best source of iron for people with anemia, 20-25% of iron is absorbed from it. Chicken and pork are digested to a lesser extent. And in the liver and fish, iron is found in the form of ferretin and hemosiderin, and not in the form of heme, so it is absorbed worse. The composition of food does not affect the absorption of heme iron. The only factor that impairs the absorption of heme iron is calcium. (Therefore, vegetarians are very often anemia! And they simply need to take vitamins containing iron regularly!).

Non-heme iron is absorbed quite poorly (1-5%). Its absorption is influenced by many factors that can either improve or worsen iron absorption, and people with anemia need to take them into account.

Enhance iron absorption:

Vitamin C (found in fresh vegetables and fruits, especially in citrus fruits). Studies have shown that, depending on the composition of the food, taking 100 mg of ascorbic acid can increase the absorption of iron by 4 times.

Alcohol. In small quantities, its use can be beneficial to health (the standard serving is 150 ml of wine or 45 ml of spirits. For women - 1 serving, for men - no more than 2 servings per day).

Hydrochloric acid (found in gastric juice).

Meat. Adding a portion of meat or liver to side dishes (buckwheat, rice) and vegetables allows you to better absorb non-heme iron.

Fructose (found in fruits and honey).

Impair iron absorption:

Medicines that reduce the acidity of the stomach (i.e., some medicines used to treat ulcers and gastritis).

Calcium. It impairs the absorption of both heme and non-heme iron. There is a lot of calcium in dairy products.

Oxalates. Found in spinach, kale, beets, nuts, chocolate, tea, wheat bran, rhubarb, strawberries, and some spices (oregano, basil, and parsley).

Polyphenols are found in cocoa, coffee, black tea, and some types of herbal tea. Polyphenols are the main inhibitors of iron absorption. Some types of coffee can interfere with iron absorption by as much as 60%.

Phytic acid. Found in walnuts, almonds, legumes, whole grains, bran. You can reduce the negative effects by soaking legumes for 12 hours.

Once anemia has developed, it cannot be cured by diet. Even with a mild form! Therefore, the usual stereotypes that with anemia you need to eat apples, pomegranates and buckwheat are not justified. Lack of treatment is especially bad for children and pregnant women.

Iron deficiency anemia is treated with iron supplements. Nutrition helps to improve the condition and maintain a normal balance of iron in the body after treatment.

Nutrition for anemia should be varied and include a sufficient amount of animal protein (red meat, liver, poultry, fish), fresh fruits (especially citrus fruits), fresh vegetables, cereals, with a moderate restriction of fats, sugar. Exclude canned food, pickles, marinades, chocolate, coffee, mayonnaise, reduce the amount of tea.

Sausages, sausages, all types of prepared meat (all kinds of cuts, boiled pork, carbonade) contain dyes and preservatives, vegetable protein, and there is little iron in them. In minced meat dishes (cutlets, meatballs) there are a lot of fillers in the form of bread, rice, vegetable protein, and little meat. Sausage and cutlets should be replaced with a piece of boiled meat.

Dairy products and eggs can and should be eaten, but they should not be combined with meat food. Cereals (cereals, side dishes) should also be eaten with meat or vegetables. Milk porridge can be eaten with fruits. Instead of tea, often include compotes, juices, jelly.

Every day you need to do a meat meal. This meal should include red meat (beef, veal, lamb). The meat is best boiled or stewed. Pairs well with green leafy salads and foods rich in vitamin C (tomato juice or other vegetable juices). Chicken, turkey, liver, fish are inferior to red meat in terms of the amount of iron, but they are also suitable.

It is important to remember that 2 hours before eating a meat meal and within 2 hours after it, tea, coffee, foods high in fiber and fiber (bran, raw cabbage salads), eggs, chocolate, dairy products and calcium supplements should be abandoned. All of these foods reduce iron absorption. If you follow these simple rules, you can be sure that iron from meat will be fully absorbed! And in general, it is tasty and healthy!

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anemia occur against the background of various etiological factors, the main of which are iron deficiency, or. In clinical practice, iron deficiency anemia (IDA) accounts for almost 85% of all cases of anemia.

It is secondary and develops against the background of various pathological and physiological conditions. It is based on a violation of the synthesis processes with a simultaneous decrease in the total volume erythrocytes , caused by a long-term deficiency in the body of the trace element iron ( Fe).

The main reasons for the development of IDA include:

• chronic blood loss from various organs and tissues (menstrual and gastrointestinal blood loss);
• alimentary insufficiency (more often in newborns and young children), as well as in adults with an unbalanced diet with protein restriction - mono-diets, vegetarianism;
• increased body's need for iron (intensive growth, and the period of breastfeeding);
• malabsorption of iron in the intestine.

The level of iron in the blood plasma is determined by the ratio of the processes of synthesis and decay of erythrocytes. On average, in the human body, the content of iron in a bound form varies from 3 to 5 g. In the process of hematopoiesis, the body uses iron from food, and when it is deficient, reserves from the depot (liver, spleen, bone marrow) are activated. The natural way to replenish the body with iron is through food. Clinical symptoms of iron deficiency anemia occur in cases where the intake of iron from food (2 mg / day) is less than the level of its loss. However, even with a diet enriched with foods high in iron, its absorption does not exceed 2.5 mg per day, since the absorption of iron from food is less than 20%.

There are two forms of iron: heme and non-heme. It is heme iron that is part of hemoglobin and is relatively well absorbed (by 20-30%), while other food components practically do not affect the process of its absorption. Heme iron is found only in products of animal origin (meat, fish, offal).

Non-heme iron has an extremely low bioavailability - its absorption is at the level of 3-5%. Contained mainly in products of plant origin (cereals, legumes, fruits, berries) and its digestibility is influenced by many factors. Thus, it is almost impossible to provide the daily requirement of the body through food (for men 10 mg/day with a loss level of 1 mg/day and for women 18 mg/day with a loss level of up to 2 mg/day) is almost impossible.

However, despite the impossibility to fully compensate for iron deficiency in the body with food, anemia diet is an essential component of the complex treatment of patients with IDA. At the same time, it is important to consider not so much the iron content in food as the form in which iron is found in foods.

Diet for iron deficiency anemia

At the heart of therapeutic nutrition - dietary (diet with a high protein content). The diet provides the physiological need for macro- and micronutrients, the calorie content is about 3500 Kcal (120-130 g of proteins, 70-80 g of fats and 450 g of carbohydrates). Free liquid - 2.0 liters, sodium chloride content - 10-12 g.

The diet is enriched with iron-rich foods - red meat, organ meats, fish, seafood, canned fish, butter, vegetable oil, chicken eggs, vegetables, honey, fruits, various cereals, drinks. In the diet, animal products containing iron in the form of heme (veal, beef tongue, rabbit meat, beef) are of particular value, and it is with them that the diet should be enriched. The inclusion of by-products, in particular liver, is of little value, since the absorption of iron in the form ferritin and transferrin , in which iron is found in the liver is much lower than in meat.

The diet also includes foods containing non-heme iron - cereals, fruits, legumes, vegetables. A feature of the absorption of iron in non-heme form is the dependence of the process on the content in the diet of substances that potentiate or inhibit iron absorption. The factors that enhance the absorption of iron from bread, eggs, cereals are, first of all, therefore, foods such as rosehip broth, fruit drinks, citrus juice, fruits and berries, as well as compotes with the addition of 25-50 mg of citric / ascorbic acid should be present in the diet .

Potentiates the absorption of iron and copper. Foods containing copper include: dried figs, green vegetables, cherries, apricots, seaweed, brown algae. To increase the absorption of iron, it is recommended to add sulphate ferrous and oxide iron to food, gluconate and iron glycerophosphate .

Slow down the absorption of iron products, which include phosphate , phytate , oxalate , tannate , lectins , pectins . These substances are found mainly in bran, cereals, various grains, bread, corn, rice. Restrictions are subject to coffee and red wine (contain polyphenolates ), tea ( tannin ), hydrocarbonate and sulfate mineral waters, as well as milk, which includes calcium. Given the negative effect of such products, their use should be limited or consumed separately from other products (in a separate meal). Fatty foods are also subject to restriction, since fats interfere with the absorption of iron. Iron deficiency anemia does not provide for any restriction in the culinary processing of products, with the exception of frying, since this process uses a lot of fat and produces oxidation products that adversely affect the body.

Nutrition for anemia in the elderly

The most common causes of IDA in the elderly are malnutrition due to dental problems, low socioeconomic status of life, acquired malabsorption syndrome (for diseases of the stomach, liver, intestines, pancreas), long-term use of drugs.

Symptoms and treatment, nutrition of this category of patients do not fundamentally differ, however, the diet is adjusted taking into account the age needs and lifestyle of the patient. In the presence of dental problems, products containing heme iron are recommended to be consumed in a pureed form. Typically, the level hemoglobin in adults, it normalizes after 2-2.5 months, however, it is recommended to be on a diet and continue taking iron supplements for at least 3 more months until the body’s iron stores and levels are completely replenished. ferritin up to 30 ng/l.

Indications

Iron-deficiency anemia .

Approved Products

Diet therapy is based on the inclusion in the diet of foods containing the maximum amount of heme iron: red meat (beef), offal (beef tongue, beef and chicken liver, chicken stomachs and hearts), meat products (sausage, ham, sausages), fish and fish products , seafood, butter and vegetable oil.

Soups and first courses are cooked in rich meat or fish broth.

For the preparation of a side dish, you can use various types of cereals and pasta.

It is allowed to include various vegetables and fruits in the diet in any culinary treatment, especially with a high content ascorbic acid (citrus fruits, black currants, wild rose, chokeberry), as well as dried fruits - raisins, dried apricots, figs, prunes, sunflower seeds, pumpkins.

Dark honey is especially useful, since the copper, iron, manganese and fructose contained in it increase the absorption of iron in the intestines. It is preferable to use dark varieties of honey, as they contain more.

From drinks it is necessary to use rosehip broth, vegetable and fruit juices, mineral water.

Table of allowed products

Wholly or partially restricted products

Fatty varieties of meat and fish, animal and cooking fat, cooking, spices, pastries and cream cakes, fatty and spicy sauces are completely excluded from the diet.

Foods rich in calcium (parsley, milk and dairy products), tannin and caffeine (strong tea, coffee, Coca-Cola, chocolate) are limited, as they slow down the process of iron absorption.

Alcohol intake is completely excluded, since ethyl alcohol affects the liver, disrupts the absorption process flavocins and iron.

Table of prohibited products

* data are per 100 g of product

Menu (Power Mode)

Menu Diets No. 11 is quite simple, almost all major products are allowed. Food is fractional, in small portions.

For kids

Nutrition for anemia in children has a number of features. Iron deficiency in the body of a newborn child is determined by the level of fetal iron supply during fetal development and the iron content in the mother's breast milk or in mixtures after birth. With the standard development of full-term children, the depletion of iron stores occurs by 4-5 months of life, in premature babies - by the 3rd month of life. From this period, the child's body depends only on the amount of iron supplied with food.

The best option is to continue breastfeeding the child, because, despite the low content of iron in breast milk (1.5 mg / l), its bioavailability is at the level of 60%. This is facilitated by the form of iron-containing protein in the form lactoferrin .

Along with breast milk, the baby's diet during this period should be expanded through complementary foods. However, most parents use non-adapted dairy products (kefir, milk) for these purposes, which contributes to the development of iron deficiency in the child's body due to the appearance of microdiapedetic intestinal bleeding. This is especially true for children who are on early artificial feeding with a late (after 8 months) introduction of meat complementary foods.

With artificial feeding, especially in children at increased risk (premature, twins, children with low weight), it is recommended to use adapted infant formula enriched with iron - Similac with iron , Detolact , Nutrilon 2 , abbot , Nestogen ,Samper Baby 1 and 2 . In full-term children, these mixtures are recommended to be used from the 4th month of life, in premature babies - from the 2nd month.

The inclusion of complementary foods enriched with iron (instant cereals, fruit and vegetable purees, fruit juices) in the diet of children significantly increases the intake of iron from food. It is extremely useful to include in the diet of a child from 5-6 months of meat and vegetable products, complementary foods - meat and vegetable canned food, which are produced by various manufacturers (JSC Lebedyansky, Samper, Gerber, Beech-Nat, HiPP, Heinz, UniMilk, Kolinska).

To cover physiological needs, older children need to receive with food:

• 1-3 years - 1 mg / kg of iron per day;
• 4-10 years - 10 mg / day;
• after 11 years - 18 mg / day.

Girls require special attention during puberty, which is associated with the onset of menstrual function, and for many, poor nutrition due to the desire to lose weight. Therefore, during this period, it is especially important for parents to control the child's diet and include all the necessary foods in it. In parallel, it is recommended to take iron supplements. To children of early age - in the form of syrup / drops - Lek (syrup), (drops), (drops, syrup), Ferrum Maltofer (drops, syrup). Adolescents - (chewable tablets at a dosage of 100 mg).

According to the results of a general medical examination, a low level of hemoglobin was detected in almost 70% of Russians. At the same time, 80% of patients did not know about the presence of blood pathology, confusing signs of anemia with daily fatigue due to workload and household problems. In the fight against this pathological condition, a balanced diet for anemia is important. It compensates for the lack of nutrients involved in hematopoiesis and compensates for the lack of iron in patients with anemia.

What is pathology

Anemia, or anemia, is a combination of symptoms of a number of diseases, accompanied by a decrease in the concentration of hemoglobin in the blood while reducing the number and changing the qualitative composition of red blood cells.

There are several reasons for the development of anemia. The most common causes of anemia include:

The above causes of anemia provoke the development of signs of oxygen starvation and malnutrition of blood cells, which are often confused with everyday fatigue. In addition, with anemia, the patient is diagnosed with a number of other symptoms:

• a state of indifference, loss of interest in what is happening around;
• frequent headaches;
• nausea and causeless dizziness;
• drowsiness;
• pale skin;
• difficult defecation;
• temperature increase up to 38 C ° for a long time;
• increased dryness of hair and brittle horny plates, dental diseases;
• excessive dryness of mucous membranes.

There are several types of anemia. The most common form of anemia is iron deficiency anemia.

Anemia is detected by a clinical blood test that determines a low concentration of hemoglobin and an underestimated / elevated level of red blood cells.

Hemoglobin is increased by replenishing the deficiency of iron, other macro / microelements, vitamins and nutrients through conservative therapy.

Basic principles of nutrition for anemia

It has been proven that iron is better absorbed through the digestive system than as a result of drug injections.

Therefore, a significant role in the treatment of a pathological condition is given to nutrition in anemia. A balanced meal in anemic patients helps maintain a normal concentration of red blood cells and synthesizes hemoglobin.

Individual products consumed by people with anemia compensate for the lack of essential substances, support immunity.

Everyone knows that healthy food should maintain a protein-fat-carbohydrate balance. Nutrition for anemia requires the predominance of food rich in protein. Protein foods promote the absorption of iron, forming red blood cells and hemoglobin. But the consumption of fat-containing products for anemia, which negatively affect hematopoiesis, should be reduced.

However, it is not enough to eat only healthy foods for anemia, it is important to adhere to some nutritional rules and dietary requirements for anemia in adults:

1. A diet for anemia is prescribed only by a specialist based on the results of the examination, based on the identified type of pathological condition.
2. A dietitian will make a list of products needed for anemia, as well as those that are undesirable for low hemoglobin.
3. You need to consume the appropriate amount of calories daily. Most often, the daily diet of an adult contains 2500-3000 calories. With anemia, you should forget about diets that promote weight loss, as well as stop the practice of testing a variety of nutrition systems (for example, vegetarianism, etc.).
4. It requires a clear organization of working hours for patients with anemia and a regimen of 5-6 meals a day for anemia.
5. If anemia is the result of allergic reactions, it is necessary to exclude spicy, fried, salty and smoked foods from the diet.
6. For pathologies of the digestive system, it is recommended to eat food baked or steamed. Food should be warm, which contributes to the rational distribution of enzymes and gastric juice.

Nutritionists are advised to adhere to these recommendations for anemia, use the list of products for the treatment of anemia and for the purpose of prevention.

What foods and vitamins are useful

Nutrition for anemia requires the inclusion of iron-rich foods in the menu. What foods contain this important component of hemoglobin? Nutritionists say that it is useful to eat the following foods for anemia:

• meat: liver; rabbit, turkey, chicken, lamb, cattle meat;
• dietary eggs;
• cereals: buckwheat, oatmeal, millet, barley;
• sea ​​fish: mackerel, with red meat, sturgeon caviar;
• berries: blueberries, strawberries, raspberries, grapes, watermelon, gooseberries, cherries, strawberries;
• fruits: peach, apple, quince, apricot, plum, persimmon, banana;
• bread from second-class flour;
• greens: spinach, sorrel, lettuce, dill;
• vegetables: beets, tomatoes, carrots, cabbage, zucchini, squash, onions, garlic.

Elements that improve blood quality in people with anemia include legumes, yeast for baking and beer, cottage cheese, rice and pasta.

The best absorption of iron in anemia is helped by regular drinking of low-mineralized iron-sulfate-hydrocarbonate-magnesium water.

Indispensable in the diet for anemia is dark honey, which consists of 40-60% fructose.

It is important for anemia to include foods with a sufficient amount of vitamins in the diet:

1. Ascorbic acid, which improves the quality of iron and helps its absorption, is contained in natural raw materials recommended for consumption in its raw form. These are blackcurrant, citrus fruits, bell pepper.
2. Insufficient content of cobalamin (B 12) leads to anemia. A healthy drink from a glass of milk, 1 tsp, can restore vitamin imbalance. brewer's yeast and 1 tsp. honey.
3. Pyridoxine (B6), facilitating the absorption of protein, increases the concentration of hemoglobin. It is found in legumes, nuts, meat and fish products.
4. Folic acid (B9), included in citrus fruits, green vegetable leaves, liver, yeast, bee products, nuts, prevents the development of anemia.

With anemia in adults, the daily balanced diet of consumed foods should contain approximately 120 g of proteins, 40 fats, 450 g of carbohydrates, and at least 20 mg of iron should be supplied.

For better absorption of iron, it is better to combine the above useful products for anemia with those rich in vitamin C. For example, meat products with citrus juice, porridge with pomegranate.

Unwanted Products

• fatty, dairy products, rich flour products, strong tea, coffee and Coca-Cola;
• dishes containing brine and acetic acid, because of their destructive effect on the blood;
• canned goods;
• foods high in calcium;
• alcoholic beverages, often leading to complications in the form of blood clotting disorders.

The above prohibited foods are harmful to people suffering from anemia.

With anemia in nutrition, it is important to make a balanced diet for every day. We remind you: food intake must be fractional up to 5-6 times a day. Eat with anemia often and in small portions.

Here are some examples of foods that people with anemia can eat for breakfast:

• millet porridge with the addition of an apple;
• 2 soft-boiled eggs;
• cheese products;
• steamed fish dishes;
• fried liver;
• vegetable stew;
• baked meat;
• weak tea / coffee with milk.

During the second breakfast, people with anemia can eat:

• baked vegetables;
• potatoes fried with a little oil;
• boiled / baked fish;
• milk or steamed rose hips.

For dinner with anemia, you can cook:

• a variety of broths (vegetable, milk), cabbage soup, borscht in meat broth, fish soup;
• as a side dish, you can cook meat, vegetable cutlets, meat zrazy, liver dishes, offal;
• cereals, cheesecakes;
• fruit and berry salads;
• dried fruit compote, fruit drinks, tea.

The afternoon snack of anemia patients should include fruits, you can please yourself with a hematogen or biscuit, as well as tea with milk.

For dinner, it is recommended to cook meat and fish dishes (boiled / steamed), porridge, you also need to eat cottage cheese, eggs, caviar, cheese. As a third dish, herbal infusions are better suited for patients with anemia. In addition to rose hips, decoctions of yarrow and wormwood are recommended in a ratio of 1: 3.

It is allowed for anemia a few hours before bedtime to use fermented milk products.

The above products for those suffering from anemia can be alternated for several days, and your imagination and culinary skills will make the therapeutic diet for anemia not only healthy, but also tasty food.

Please note that the menu for anemia in women who are carrying or nursing a child, as well as the elderly, is different. Expectant mothers suffering from anemia should not eat a lot of liver, and older patients will often have to include it in the diet. The above exemplary diet for anemia is suitable for everyone without exception with a slight correction of desirable / undesirable foods.

Patients with anemia often suffer from loss of appetite. To increase it, it is allowed to use a small amount of table salt, and various sauces for anemia will be appropriate.

There is an opinion that it is necessary to eat raw products with anemia, since nutrients and iron are lost during heat treatment.

This is a misconception: any food processing is allowed for anemia.

You need to eat with anemia fully and varied, but anemia cannot be cured with a diet. It is necessary to regularly take medicines prescribed by a doctor for anemia, as well as taking a complex of vitamins as a preventive measure.

Follow your daily diet, follow the recommendations of specialists, control your hemoglobin level, and you will forget what anemia is.

In contact with

Anemia is a very common pathology that occurs in adults and children. Many do not pay any attention to its symptoms, referring to the general fatigue of the body after study or work.

However, in order not to aggravate the situation, you can stick to the right one. Properly selected products will help saturate the blood with oxygen and restore hemoglobin levels.

Anemia (anemia) is a number of diseases that are accompanied by a decrease in hemoglobin in the blood. This reduces the number of red blood cells.

Symptoms of the disease:

1. General weakness, muscle pain, inability to concentrate.
2. Insomnia. Even with a normal number of hours of sleep - 8, a person cannot get enough sleep.
3. Unnatural shortness of breath after any physical exertion.
4. The appearance of circles under the eyes, the skin becomes pale, the nails exfoliate.
5. Stool disorders, loss of appetite.
6. Headaches, dizziness.
7. Decreasing and increasing pressure. Heat.
8. Frequent oral problems.
9. Nausea and vomiting.

Nutrition principles

The essence of proper nutrition is rich. Also, with it, a large amount of vitamins and trace elements should be supplied to the body. Thus, not only the level of hemoglobin in the blood increases, but also all body functions improve.

The peculiarity of this technique is that it is high-calorie. Carbohydrates are at a normal level, but the amount of protein and trace elements consumed increases. Daily calorie content should not exceed 3500 kcal and be less than 3000 kcal.

Principles:

1. . Doctors and nutritionists advise breaking the day into 4-7 meals. Thus, the work of the gastrointestinal tract improves, metabolism accelerates, appetite appears, food is better absorbed.
2. Basic treatment. Anemia is not a separate disease. Usually it is one of the symptoms of any pathologies. You can not just follow a diet and hope for a full recovery. It is necessary to find the cause of its occurrence and prescribe the appropriate treatment.
3. Do not eat very hot or cold food.
4. Permissible, except for frying. Food should bring the body as many useful trace elements as possible. In fried foods, they are the least amount.
5. Alcohol. It is strictly forbidden to consume alcoholic beverages. They slow down the absorption of iron by the body.
6. Salt and water balance. You can consume no more than 12 grams of salt per day. You need to drink at least 2.5 liters of water. A small amount of fluid thickens the blood.

Do's and Don'ts

Nutrition for anemia in both the elderly and adults allows for the use of many products and imposes certain prohibitions.

Allowed:

• bran bread;
• broths and soups;
• lean meat;
• fresh vegetables;
• cereals;
• pasta;
• dairy;
• fermented milk drinks;
• sauces;
• eggs;
• decoctions on herbs;
• green tea;
• seafood;
• berries;
• beans;
• fruit.

Forbidden:

• fatty meat and fish;
• sweets;
• flour;
• canned food;
• alcohol;
• fatty dairy products.

Doctors recommend making a diet based on the need for iron intake. The daily norm for anemia is 20 grams. Cooking food is mostly steamed. Thus, you can save more vitamins and minerals. Be sure to stick to fractional nutrition and do daily.

Menu

A diet for B12-deficiency anemia requires the ability to make the right menu. Separation by meals:

1. For breakfast, you can eat a small amount of cheese, oatmeal, steamed fish, stewed vegetables with chicken breast, fruits, fresh vegetables. From all this variety you can make breakfast.
2. For a second breakfast, you can eat stewed vegetables, baked potatoes, boiled fish, sour-milk drinks.
3. For lunch, you can eat various broths, borscht, cabbage soup, fish soups.
4. Afternoon snack (not available in every version of the technique). It is advisable to eat fruits, berries or nuts.
5. For dinner, you need to cook dishes from lean meat and fish. Fresh vegetables are added to them.

Recipes

A diet can have a very varied menu, thanks to a large list of allowed foods.

Roast

For cooking, you will need half a kilogram of beef, the same amount of potatoes, 2 onions, one carrot, 2 tablespoons of olive oil, parsley, dill, salt.

Actions:

1. Peel vegetables.
2. Cut the onion into smaller pieces, grate the carrots on a coarse grater.
3. Fry them in a preheated pan for 1-2 minutes, add a little water and simmer for another 5 minutes.
4. Cut the potatoes into small pieces, place them in a baking dish. Top with vegetable mixture.
5. Cut the beef into small pieces and transfer to the vegetables. Add a glass of water and salt to taste.
6. Cover with foil.
7. Bake in the oven at 180 degrees for 30 minutes.

Spaghetti with meatballs

For cooking, you will need 200 grams of spaghetti, the same amount of ground beef, boiled egg, onion, 3 tablespoons of tomato paste, a tablespoon of vegetable oil, salt.

Actions:

1. Peel the onion and grind it on a fine grater. Do the same with the boiled egg.
2. Add onion and egg to minced meat, salt.
3. Roll minced meat cutlets and cook them in a double boiler until tender.
4. At this time, cook spaghetti and add a tablespoon of vegetable oil to them.
5. Before use, add tomato paste.

Vegetable salad

For cooking, you will need bell peppers, zucchini, onions, celery, olives, tomatoes, 50 grams of hard cheese, a tablespoon of olive oil, parsley, dill, pepper, salt.

Actions:

1. Peel the zucchini and onion. Cut vegetables into small pieces.
2. Mix them in a deep bowl. Above them, grate the cheese on a fine grater.
3. Add herbs, pepper, salt and olive oil. Mix thoroughly.

Diet for anemia in children

One of the main causes of anemia in children is iron deficiency in the body. Children under the age of 12 months need to use special formulations to replenish their iron levels. After 1 year, you can introduce meat into the diet, which is replete with this microelement.

Sample menu for the week

Here will be presented nutrition for anemia with a compiled menu for one week:

The need for a diet

A diet for B12-deficiency anemia must be followed. At

25/11/2015 00:30

Anemia is a disease that is being diagnosed today every seventh inhabitant of our country. At the same time, many do not even suspect that they have this problem, writing off the symptoms that appear as ordinary fatigue from everyday and work problems.

Indeed, anemia can easily be confused with physical and emotional fatigue, but in fact it is most often itself a symptom of some other disease.

Anemia is characterized by a decrease in hemoglobin, a decrease in the number of red blood cells, and the development of oxygen starvation of the blood. And one of the main roles in the development of anemia is played by malnutrition, for example, frequent meals with junk food and a lack of vitamins, micro- and macroelements in the meals consumed.

What is iron deficiency anemia, and what role does hemoglobin play in the blood?

There are several types of anemia:

• scarce- occurs with a lack of vitamins, micro- and macroelements (most often iron), which play an important role in hematopoiesis.
• Hemolytic- destruction, gluing of red blood cells due to serious poisoning with chemicals (poisons), genetic diseases, frequent severe stress, exposure to very low temperatures and other factors.
• sickle cell- mutation of erythrocytes, the acquisition of irregularly shaped blood cells. This species is classified as a hereditary disease.
• Hypo- and aplastic- a severe type of anemia associated with impaired hematopoiesis in the bone marrow.
• Acute and chronic posthemorrhagic- the result of large blood loss (wounds, bleeding).

Iron deficiency anemia (lack of iron)- the most common type of anemia in our region, and a general blood test will help to diagnose it, where the hemoglobin level will be indicated.

It is the iron-containing protein hemoglobin that transports oxygen through the blood to organs and tissues in the human and animal body. If the level of hemoglobin decreases, malnutrition of the cells occurs, resulting in oxygen starvation.

On a note!

There are generally accepted indicators of the norm of hemoglobin:

• For women– from 120 to 140 g/l, for men– from 130 to 160 g/l.
• Children's norm hemoglobin depends on the age of the child. For example, in a newborn baby who is only 1-3 days old, hemoglobin normally ranges from 145 to 225 g / l, at the age of 3-6 months - from 95 to 135 g / l. Then, from 1 year to adulthood, the hemoglobin rate gradually increases and becomes the same as in adults.
• For pregnant For women, the norm of hemoglobin in the blood is from 110 to 140 g / l, that is, it can be lowered from the very early stages, since intrauterine growth of the fetus is always a rapid consumption of iron and folic acid reserves.

Causes and symptoms of anemia

Let's find out why iron deficiency anemia occurs, and how to eat right to increase the level of iron in the blood.

As a result of these and many other reasons, symptoms of anemia begin to appear, similar to ordinary daily fatigue.

Iron rich foods list

To get rid of iron deficiency anemia, eating the right foods rich in iron will help.

List of foods rich in iron

Animal origin:

• Fish.
• Cream.
• Oil.
• Offal - liver, heart, tongue, kidneys.

Plant origin:

• Cereals - buckwheat, legumes.
• Vegetables - tomatoes, beets, potatoes, herbs, carrots, bell peppers.
• Fruits - pomegranate, pear, currant, apple, plums, apricots, quince, persimmon.
• Berries - currants, blueberries, strawberries, strawberries.
• Mushrooms.

Beverages:

• Plum juice.
• Tea with honey and lemon.
• Grape and apple juice.
• Tomato juice.
• Carrot juice.
• Beet juice.

Iron content in foods (per 100 g):

• 72 mg - Beans
• 51 mg - Hazelnuts
• 45 mg - Oatmeal
• 37 mg - Skimmed milk cheese
• 31 mg - Buckwheat
• 29.7 mg - Pork liver
• 20 mg - Peas
• 19 mg - Brewer's yeast
• 16 mg – Seaweed
• 15 mg - Apples (dried fruits)
• 12 mg - Dried apricots
• 9 mg - Blueberries
• 9 mg - Beef liver
• 6.3 mg - Heart
• 5 mg - Beef tongue

It is possible and necessary to fight iron deficiency anemia not only with the help of drugs. Very effective in this case is a balanced diet - a diet rich in iron, vitamins, trace elements.

Interesting to know!

• Per day the human body with food should receive a minimum 20 mg iron.
• Iron is better absorbed in the body, if it is combined with foods rich in vitamin C. For example, you can eat porridge and pomegranate fresh, meat and juice together.

How to increase the level of hemoglobin in a child?

Fighting iron deficiency anemia in children of any age is a must. For example, in infants, a decrease in hemoglobin leads to oxygen starvation of the whole organism, which depressingly affects the functioning of the baby's nervous system, and seriously affects its physical and mental development. As a result, the child may often cry, startle, be irritated.

Parents immediately panic, suspecting the presence of some kind of disease from the field of neurology, but first of all, you should pay attention to the hemoglobin rate in the child's blood.

With a healthy lifestyle of the mother, anemia in babies under the age of 6 months is extremely rare, since the absorption of iron from mother's milk is much higher than from other products.

To cure iron deficiency anemia in infants, it is necessary to balance the mother's diet. If the baby has already introduced complementary foods, then you need to take care of the correct nutrition system. For this, both the nursing mother and the child should consume buckwheat, meat, beets, apples and apple juice, pomegranate juice.

For children older than 3 years, the normalization of nutrition with iron-containing foods is generally not difficult. At this age, you can already eat almost everything, taking into account only individual food intolerance and allergic reactions.

How to eat with anemia for pregnant and lactating women?

During pregnancy, a woman needs to ensure that her body receives as many vitamins, minerals and other useful substances so that they are enough for herself and her unborn baby.

Since iron deficiency provokes a decrease in hemoglobin levels and, accordingly, leads to oxygen starvation, this negatively affects both the mother and the child.

Especially scary is that the risk of slowing down the development of the fetus increases. That is why a pregnant woman needs to seriously monitor her diet. To do this, doctors recommend eating as many iron-containing foods as possible.

Features of the nutrition of expectant mothers:

1. Black tea for pregnant women should be replaced with green tea - it promotes better absorption of iron.
2. Drinking pomegranate juice to increase hemoglobin should be in small quantities - excessive consumption provokes constipation.
3. A nursing mother, like pregnant women, should receive enough iron from food, since the baby will also receive it with breast milk.
4. If you have problems, such as diarrhea, discuss your diet with a nutritionist and a doctor - specialists can create a complete menu.

Prevention of anemia in diabetic patients

In diabetic patients, the kidneys are damaged, namely, they produce the hormone erythropoietin. It, in turn, transmits signals to the red bone marrow, which already produces red blood cells. In sugar nephropathy, the cells that produce erythropoietin die, leading to kidney failure and anemia.

Unfortunately, anemia is very common in diabetic patients. But it can also be cured only by taking medications containing erythropoietin, in combination with a balanced diet rich in vitamins and microelements.

To prevent anemia in diabetic patients, a diet high in iron and folic acid should be followed. To do this, eat buckwheat, legumes, vegetables, vegetable juices, persimmons, pomegranates.

Recipes to increase the level of hemoglobin in the blood

There are many recipes that help increase hemoglobin in the blood.

We will focus today on the most effective:

1. We take half a kilogram of raisins, dried apricots, walnuts and prunes, as well as one lemon. We twist it all through a meat grinder, add about 350 g of honey. The resulting mixture is placed in a tray or jar and consumed before meals, 2 tablespoons 3 times a day.
2. We prepare daily beet-carrot juice with honey. To do this, we need 50 g of beet juice, 100 g of carrot juice and 1 tablespoon of honey. All ingredients are thoroughly mixed, and a delicious sweet drink is obtained. It is recommended to consume such juice in the first half of the day for better absorption of the vitamins contained in it.
3. Half a glass of apple juice should be mixed with the same amount of cranberry juice. We supplement the resulting drink with 1 tablespoon of beetroot juice - and the juice rich in iron is ready! It is recommended to drink it at least 4-5 times a week.
4. Grind a glass of walnuts and half a glass of raw buckwheat with a coffee grinder to a state of flour. Add 100 g of honey and mix thoroughly. The resulting mixture should be consumed 1 tablespoon 3 times a day before meals.
5. The easiest recipe that quickly increases hemoglobin is a drink consisting of equal parts of natural apple, carrot, pomegranate, beet and grape juices. Sweets can be added to the drink with 1-2 tablespoons of honey.

Forbidden foods for anemia: what to do to increase the absorption of iron?

Proper nutrition involves more than just eating iron-rich foods. It is also important to remember that there are a number of foods and drinks that slow down the absorption of iron. In principle, if you do not have allergies, you can eat almost everything, but when it comes to the absorption of iron, it is still better to refuse some foods.

The absorption of iron is slowed down by:

• Flour products
• Caffeinated carbonated drinks
• Conservation
• Vinegar
• Alcohol
• Foods rich in calcium

It's important to know! Strong alcoholic drinks and their various surrogate substitutes provoke the development of a syndrome of impaired blood clotting. They are also harmful to a healthy person, and extremely dangerous for a patient with iron deficiency anemia.

What can be done to improve iron absorption?

There are also a number of rules that contribute to better absorption of iron from foods:

1. Try to combine vegetables with meat and liver. Vegetables, especially beets and carrots, are able to start the process of regeneration of iron contained in meat.
2. Vitamin C speeds up the absorption of iron, so it is advisable to eat them together. For example, buckwheat with meat or vegetables with fish can be washed down with orange juice.
3. Honey improves the absorption of iron. Doctors recommend consuming 50-70 g of this sweet daily. It will not only help to cope with anemia, but also strengthen the protective properties of the body as a whole.
4. Pear accelerates the process of restoring the normal concentration of hemoglobin in the blood. Doctors often recommend eating pears for anemic patients, especially if medical treatment is ineffective.

All these simple rules will significantly improve the process of iron absorption by the body and help get rid of iron deficiency anemia as soon as possible.

Menu for 7 days

When compiling a menu for the prevention and treatment of iron deficiency anemia, use the lists of allowed foods, and also take into account individual tolerance.

Day 1:

Breakfast. Buckwheat porridge and tomato juice.
Dinner., a piece of boiled meat, pomegranate juice.
Dinner. Vegetable salad, berries.

Day 2:

Breakfast. Omelet with a piece of boiled meat or steamed fish.
Dinner. Bean puree, baked meat, beet-carrot juice.
Dinner . Buckwheat with beef liver, pomegranate.

Day 3:

Breakfast. Oatmeal with berries, green tea.
Dinner. Vegetable soup with chicken breast, carrot juice.
Dinner. Rice and baked fish, grape-apple juice.

Day 4:

Breakfast. Muesli and pomegranate juice.
Dinner. Pea soup with meat and tomato juice.
Dinner. Buckwheat with offal, vegetable juice.

Day 5:

Breakfast. with berries, fresh
Dinner. Offal soup, green tea.
Dinner. Mashed potatoes with meat, tomato juice.

Day 6:

Breakfast. Buckwheat with raisins, green tea.
Dinner. Vegetable stew, beef liver, carrot juice.
Dinner. Mashed potatoes, stew, fresh vegetable salad, pomegranate juice.

Day 7:

Breakfast. Muesli and green tea.
Dinner. Stewed vegetables, meat, pomegranate juice.
Dinner. Rice porridge with fish and fresh vegetable salad, grape-apple juice.

As you can see, nutrition with iron deficiency anemia can be not only rich, but also tasty. Follow the recommendations of nutritionists - and you will forget about such an unpleasant illness as anemia!