Example of a Diet for Women's Anemia

Premise

The following indications are for informational purposes EXCLUSIVELY and are ABSOLUTELY not intended to replace the opinion of professional figures such as a doctor, nutritionist or dietician, which intervention is necessary for the prescription and / or composition of PERSONALIZED food therapies.

Anemia

Anemia is a generic disorder that affects the blood values ​​of hemoglobin and hematocrit (relationship between the figured elements of the blood and the plasma).

Hemoglobin is the protein responsible for erythrocyte function (red blood cells), which is the transport of gases (oxygen and carbon dioxide) in the blood.

Please note: The reduction in hemoglobin causes a decrease in hematocrit.

The most common anemia is secondary. The causes and predisposing factors are: female sex and menstruation, lack of bioavailable iron in the diet, deficiency of vitamins B12 and B9, gastric pathologies or resections, gastric pathologies or resections, celiac disease, drug abuse, haemorrhages, hematuria, secondary haemolysis, activity excessive movement characterized by repeated microtrauma (e.g. marathon) etc. Other predisposing factors are: a diet lacking in vitamin C, a diet too rich in anti-nutritional factors (phytates, oxalates, tannins, too many fibers, etc.).

Please note: The primary cause of anemia is a serious (rare) disease called atuoimmune haemolysis.

Secondary anemia differs into two types:

• Iron deficiency: iron deficiency further worsened by the lack of vitamin C (which improves its absorption) and the excess of anti-nutritional molecules (which reduces it).
• Pernicious or megaloblastic: mainly vitamin B12 deficiency but also folate deficiency.

Anemia occurs mainly with: paleness, cold hands and feet, asthenia, poor concentration, headache, chronic weakness, dizziness and fissures in the corners of the mouth; on the other hand, the symptoms can be extremely varied.

Anemia is often associated with low blood pressure. Symptoms worsen significantly in the presence of hypoglycemia.

In case of secondary anemia it is necessary to correct the diet and, if necessary, to adopt an integration scheme. Sometimes the use of drugs is unavoidable. Although rarely, anemia can lead to the need for a transfusion.

For further information: Diet and Anemia

Characteristics of the Diet

In short, the anemia diet must have the following characteristics:

• Varies: single-issue diets promote nutritional imbalance. The vegan ones cause the deficiency of bioavailable iron and cobalamin; carnivorous ones cause a deficiency of vitamin C and folate.
• Suitable iron supply (see requirements), especially in its bioavailable form (2/3); the latter is of the heme type or in reduced form (Fe ++). It is found mainly in foods of animal origin (yolk, meat, offal, fish, etc.). The remaining 1/3 can be of the oxidized type (Fe +++). It is found mainly in foods of plant origin (legumes, cereals, vegetables, fruits).
• Suitable supply of cobalamin (B12): it is found mainly in foods of animal origin (meat, liver, fish products, etc.), foods fermented by bacteria and in certain algae.
• Suitable supply of folate and vitamin C: they are found above all in foods of vegetable origin (citrus fruits, lettuce, tomatoes, parsley, peppers, strawberries, kiwis, rocket, spinach, radicchio, cherries, etc.).
• Minimum supply of anti-nutritional molecules: oxalic acid (rhubarb, spinach, cocoa, turnips, etc.), phytic acid (black tea, raw beans, bran, etc.), excess tannins and fibers (over 35-40g). Oxalates and phytates are canceled out by soaking (in the case of dried legumes) and cooking.
• Dissociate foods rich in calcium and phosphorus (milk and cheese) from iron sources: by competing for intestinal absorption, they impair the entry of iron.

Example

Anemic girl. Show typical symptoms and eat few animal-based foods. He practices sedentary work and carries out aerobic motor activities such as spinning, GAG and Aqua Gym.

Day 1

* Dried beans should be soaked for about one night; the soaking water is rich in anti-nutritional agents and therefore must be eliminated.

Nutritional Translation Day 1

From the nutritional translation of DAY 1 it is possible to observe some very important chemical values:

In Bold: the contributions of Iron, Folate and Vitamin C can be noted. We remind you that:

1. At least 2/3 of the iron should be heme or reduced, i.e. animal origin.
2. Foods rich in vitamin C and folate should be eaten mostly raw or undercooked in order to leave the vitamins intact and biologically active.

Underlined: it is possible to observe the tendentially excessive concentrations of fibers (which should remain around 30g / day) and proteins (in this specific case they should be present on average around 62g and no more than 86-87g).

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7