Anemia describes a medical condition characterized by a low number of functioning red blood cells. Anemia may occur due to a loss of blood or a failure to produce enough red blood cells. The most common cause of anemia, according to the National Heart Lung and Blood Institute, is an iron deficiency. The body needs iron, an essential mineral, for the production of hemoglobin -- the protein in red blood cells that carries the oxygen. Because certain foods can inhibit the absorption of iron, if you suffer from anemia you should avoid consuming them.
Vegetables
The National Institutes of Health Food and Nutrition Board recommends that adult men consume 8 mg of iron a day while adult women consume 18 mg per day. Food sources contain two different types of iron; heme iron found in animal foods such as meat and non-heme iron found in plant foods. Humans absorb heme iron more effectively, absorbing 15 percent to 35 percent of the iron from a particular source, as described by the National Institutes of Health Office of Dietary Supplements. Non-heme iron fails to absorb as readily providing only 2 percent to 20 percent of the available iron. Some vegetables contain a substance called oxalic acid, which can bind to iron, therefore inhibiting its absorption. Spinach serves as a good source of non-heme iron, but also contains oxalic acid, which inhibits the absorption of the iron. Other vegetables anemic patients should avoid include Swiss chard, rhubarb and sweet potatoes, which all contain significant levels of oxalic acid.
Whole Grains
Whole grain is a product that contains the seed of a plant with the germ, bran and endosperm intact. Whole grain foods provide better nutrition than refined grains, which remove the germ and bran. Whole grains not only contain more vitamins and minerals, they also provide more dietary fiber -- parts of a plant-derived food the enzymes in the intestines cannot breakdown. Whole grain foods, especially those containing whole grain bran, also contain oxalic acid that inhibits iron absorption. Therefore if you suffer from anemia, avoid eating whole grains to maximize the iron you absorb from foods.
Soy
Foods derived from soybeans, known as soy foods, can provide many health benefits. Soy is the only plant source of complete protein, meaning it provides all the essential amino acids. This makes it a viable substitute for meat products. Soy also contains carbohydrates and unsaturated fats. Soy serves as a good source of vitamins and minerals include calcium, folic acid and iron. However, soy foods markedly reduce the absorption of non-heme iron according to a study published by Hurrell and associates in a 1992 issue of the "Journal of Clinical Nutrition." Although the exact mechanism for the iron inhibition is not yet understood, it may be due to the level of phytate -- a form of phytic acid, which helps plants to store phosphorus.
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