Anemia is a blood disorder characterized by a reduction in either the number of red blood cells or the amount of hemoglobin in the blood. This leads to a decrease of oxygen in the blood and body cells and to numerous side effects including fatigue, dizziness and an increased susceptibility to illness. There are many different forms of anemia; the most common are iron deficiency, B-12 deficiency and folic acid deficiency anemia. Certain foods may contribute to or exacerbate all types of anemia, while other foods are only harmful to specific anemia types.
Saturated Fats
For all types of anemia, the Canadian School of Natural Nutrition, or CSNN, recommends limiting consumption of saturated fats found in many animal products, including butter and all non-skim dairy products. Most animal meats contain saturated fat, but they are also a good source of iron, so eliminating them is not recommended for iron deficiency anemia. Instead, consider trimming off any visible fat and not eating the skin.
Foods to Reduce and Eliminate
In addition to limiting saturated fats, eliminate consumption of trans and hydrogenated fats, which are found in many junk foods, fast foods and most fried foods. Sugar, alcohol, refined and processed foods are also discouraged, due to the fact that they are deplete of nutrients needed to support the health of anemia sufferers, notes Phyllis Balch in her book "Prescription for Nutritional Healing."
Gluten
According to the CSNN, gluten intolerance is a common cause of anemia. You should seek the advice of a health care practitioner to find out if gluten is a problem for you. If so, eliminate all foods that contain gluten, including most pastas, breads and wheat products.
Fiber
Fiber is essential to good health, but it prevents nutrient absorption when taken at the same time as certain nutrients. Fiber supplements and foods that are high in fiber, such as brown rice, should not be eaten at the same time as iron-rich foods, including beef, lentils and seafood, if you have iron deficiency anemia. If you have folic acid deficiency anemia, don't eat fiber with folic acid-rich foods such as leafy greens, eggs, liver and lima beans. If you have B-12 deficiency anemia, don't eat fiber with B-12-rich foods, including organ meats, beef, chicken and cheese.
Iron Deficiency and Folic Acid Deficiency Diet
Iron deficiency anemia is the most common type of anemia, and certain substances directly deplete iron stores. If you suffer from iron deficiency anemia, the CSNN recommends eliminating black tea, coffee and soft drinks. Beer, candy bars, dairy products, ice cream and soft drinks contain additives that may also interfere with iron absorption. Oxalic acid, a substance found in many plant foods, also interferes with the absorption of iron in the body. If you have iron deficiency anemia, you should eliminate foods that are extremely high in oxalic acid -- almonds, cashews, chocolate, cocoa, kale, rhubarb, sorrel, spinach, Swiss chard and most nuts and beans. Finally, if you suffer from folic acid deficiency anemia, avoid over-cooking your food and eat vegetables raw or lightly steamed. Folic acid is easily destroyed during cooking.
References
- "Prescription for Nutritional Healing"; Phyllis Balch; 2003
- "Pathology and Nutrition"; The Canadian School of Natural Nutrition; Lilieana Stradler Mitrea; 2008
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