Diet for raising hemoglobin

General rules

The processes of hematopoiesis in the human body proceed with the participation of a number of substances (hormone-like glycoproteinstrace elements iron, copper, Vitamin B12, AT 6, IN 2 and FROM, folic acid) Their deficiency leads to various types anemia, each of which has its own specifics. The most common cause of anemia is iron deficiency, which causes a decrease in total hemoglobin (decrease in hemoglobin concentration per unit volume of blood).

Normal hemoglobin in men is 130-160 g / l, in women - 120-140 g / l. In a healthy body, a certain balance is maintained between the consumption / intake of iron, the daily need for which is 15-20 mg. The main amount of iron entering the bone marrow is the endogenous iron produced during the decay. red blood cells in the spleen / liver.

Exogenous iron enters the body with food on average in an amount of 10-15 mg, but its absorption is extremely low and does not exceed 10%. In food (proteins / salts of organic acids) iron is only in the oxidized state - Fe3 +. When food enters the stomach under the influence of gastric juice, iron is ionized to Fe2 + and in this form is absorbed in the body, mainly in the duodenum 12. The iron contained in the body can be conditionally divided into used (part of hemoglobin) and reserve iron (in the form of ferritin stored in macrophages / hepatocytes / muscle tissue).

Iron deficiency is a serious problem that causes changes in the functions of various organs / systems. The most common causes of iron deficiency are: chronic blood loss of various origins, increased need for iron (intensive growth in childhood, pregnancy/ lactation, nutritional insufficiency - vegetarianism / malnutrition, malabsorption of iron / parietal digestion in the small intestine, enteritis, infectious diseases, Crohn's disease), chronic alcohol intoxicationexcessive physical activity, taking certain medications (antibiotics, anticoagulants, hormonal contraceptives). Alimentary deficiency refers to the lightest, and a moderate / severe iron deficiency usually occurs as a result of bleeding (gastrointestinal / uterine).

The main objectives of treatment iron deficiency anemia and, accordingly, the increase in hemoglobin are:

  • elimination of the immediate cause of anemia;
  • elimination of iron deficiency / replenishment in the body of its reserves, which is facilitated by diet and iron supplementation.

The diet for raising hemoglobin is based on the inclusion in the diet of foods that increase hemoglobin (containing a large amount of iron). In this case, it is important to consider not only the quantitative content of iron, but also its shape, degree of absorption / possibility of assimilation by the body. It must be understood that the overwhelming amount of iron supplied with food is represented by the non-heme form contained in plant products, the bioavailability of which is significantly lower (1-5%) than iron in the heme form (average digestibility at the level of 25-30%), contained in protein products of animal origin.

Therefore, the diet should contain an increased amount of animal proteins (at the level of 120/130 g / day). Protein is extremely important for the hemoglobin synthesis process / building red blood cells and the formation of digestible iron compounds. The best source of heme iron is red meat (veal / beef / lamb). To a lesser extent, iron from chicken / pig meat is assimilated and even worse digestibility indicators of iron from liver and fish, since it is contained in the form of ferritin / hemosiderin. In addition to these products, it is recommended to include beef tongue, rabbit meat, liver / blood sausage, chicken yolk, turkey, sprats, sardines, oysters, chicken liver, cheese, cod / pink salmon, cottage cheese in the diet. It is these products that should underlie the diet to increase hemoglobin levels.

Also, plant-based foods containing non-heme iron should be included in the diet - wheat bran, grain bread, pistachios, flax seeds, asparagus, sesame seeds, soybeans, buckwheat, oatmeal, peanuts, vegetables / fruits (watercress, zucchini, squash , beets, sauerkraut, onions, fresh cabbage, greens, carrot tops, radishes, mustards, nettles, turnips, dandelion leaves, pineapples, peaches, apricots, strawberries, cherries, apples, strawberries, raspberries, pears, oranges, plums, black currants), dried fruits.

However, the bioavailability of iron from these products is largely determined by the predominance of factors in the diet that inhibit / potentiate intestinal ferroabsorption. So, iron absorption is enhanced by: vitamin C, hydrochloric acid (contained in gastric juice), fructose (honey, fruit), and worse - preparations that reduce the acidity of gastric juice (antacids / antisecretory drugs), calcium (dairy products), oxalates (spinach), tannins (tea), phytins / phosphates (legumes, walnuts, almonds), polyphenols (cocoa, coffee, chocolate and some types of herbal tea), which form insoluble compounds with Fe (III) and excreted in the feces.

Alcohol-containing drinks, when used together with food, destroy iron. Heme iron is thermally stable, and products with a non-heme iron form are unstable to high temperatures, therefore it is not recommended to subject them to long-term heat treatment.

The diet for raising hemoglobin provides for the restriction of fats (up to 70 g), since fats inhibit the process of hematopoiesis. Easily digestible fats are preferred - butter / vegetable oil. Fatty sausages, animal fats, fatty meat and poultry (duck / goose) are limited. The carbohydrate content is within the physiological norm (350-400 g), with the inclusion of both complex (cereal bread, cereals, granola, fruits) and simple carbohydrates (honey, jam).

However, no matter how rich the dietary content of iron is, it is impossible to achieve an increase in hemoglobin by foods with already developed anemia without taking iron-containing drugs. In the best case, a diet with a high iron content only covers the physiological need of the body for it, but does not eliminate its deficiency in anemia. Oral form preparations are preferred.

In the treatment of iron deficiency conditions, iron-based preparations are actively prescribed polymaltase complex of Fe (III) hydroxide - Maltofer/Maltofer Fall, Ferro Folgamm, which in addition to iron contains folic acidstimulating erythropoiesis. The intake of iron preparations should be carried out 1 hour before a meal, preferably in the evening, since the absorption of iron in the second half of the day increases.

Allowed Products

The diet for raising hemoglobin includes foods containing the maximum amount of iron in the diet:

  • soups on strong meat / fish broth with the addition of cereals, legumes, pasta from durum flour;
  • red meat (beef), offal (beef / chicken / pork liver, beef tongue, chicken stomachs and hearts), sausages (ham, liver / blood sausage, sausages), fish / fish products (sardines, sprats, caviar, balyk), seafood (squid, mussels, shrimp), butter / vegetable oil;
  • dairy products, cheeses, cottage cheese;
  • flour products, wheat / rye bread;
  • vegetables / fresh fruits / in any culinary processing, especially with a high content of ascorbic acid (rosehip, aronia, citrus, blackcurrant), garden greens;
  • dried fruits (prunes, dried apricots figs, raisins), seeds / nuts - cashews, almonds, pistachios, sunflower / pumpkin seeds, honey, jams, jam;
  • wheat bran, rosehip broth, vegetable / fruit juices, mineral still water.

Approved Product Table

Proteins, gFats, gCarbohydrates, gCalories, kcal

Vegetables and greens

boiled cauliflower1,80,34,029
boiled potatoes2,00,416,782
boiled carrots0,80,35,025
salad pepper1,30,05,327
boiled beets1,80,010,849




rose hip1,60,014,051

Nuts and dried fruits


Cereals and cereals

buckwheat groats (kernel)12,63,362,1313
oat groats12,36,159,5342
Wheat groats11,51,362,0316
wheat bran15,13,853,6296

Bakery products

wheat bread8,11,048,8242
whole grain bread10,12,357,1295



Raw materials and seasonings


Milk products

condensed milk7,28,556,0320
kefir 3.2%2,83,24,156
cream 15% (low fat)2,315,03,6161
sour cream 15% (low fat)2,615,03,0158

Cheeses and cottage cheese

cottage cheese17,25,01,8121

Meat products

lean pork16,427,80,0316
pork liver18,83,60,0108
beef liver17,43,10,098
beef brains9,59,50,0124
calf liver19,23,34,1124
liver pate11,628,92,5317
beef stew14,117,40,0214


smoked sausage16,244,60,0466
blood sausage9,019,514,5274
beef sausages11,418,21,5215


chicken liver20,45,91,4140
turkey liver19,522,00,0276
goose liver15,239,00,0412


chicken eggs12,710,90,7157

Fish and seafood

brown algae1,70,68,343
pink salmon20,56,50,0142
Red caviar32,015,00,0263
cod roe24,00,20,0115
pike caviar17,32,00,087
sea ​​kale0,85,10,049
cod (liver in oil)4,265,71,2613

Oils and Fats

vegetable oil0,099,00,0899
olive oil0,099,80,0898
* data are per 100 g of product

Fully or partially restricted products

The diet for raising hemoglobin excludes:

  • fatty varieties of meat / fish / poultry, beef, mutton, cooking oil, spices, high cream confectionery, fatty / spicy sauces;
  • milk and dairy products, parsley containing a lot of calcium, coffee, strong tea, chocolate, Coca-Cola containing tannin / caffeine, alcohol-containing drinks are limited, since ethyl disrupts the absorption of iron.

Prohibited Products Table

Proteins, gFats, gCarbohydrates, gCalories, kcal

Vegetables and greens

canned vegetables1,50,25,530
white radish1,40,04,121

Cereals and cereals

corn grits8,31,275,0337





Raw materials and seasonings


Milk products

sour cream 30%2,430,03,1294

Meat products

pork fat1,492,80,0841


smoked chicken27,58,20,0184
smoked duck19,028,40,0337

Fish and seafood

smoked fish26,89,90,0196

Oils and Fats

cream margarine0,582,00,0745
melted beef fat0,099,70,0897
cooking fat0,099,70,0897
melted pork fat0,099,60,0896

Alcoholic beverages

dessert white wine 16%0,50,016,0153
dry red wine0,20,00,368

Soft Drinks

black tea20,05,16,9152
energy drink0,00,011,345
* data are per 100 g of product

Menu (Power Mode)

The menu is relatively simple, since almost all products are allowed. Food in small portions, fractional.

Advantages and disadvantages

  • The diet is physiologically complete and can be prescribed for a long period of time.
  • Affordable food system.
  • The problem of iron deficiency in the body does not completely solve and additional iron supplements are required.
  • Long diet period.

Feedback and Results

The diet for raising hemoglobin, according to most patients, is an effective method of replenishing iron deficiency / increasing hemoglobin.

  • "... A diet with a high iron content is familiar to me, because due to the problem of heavy monthly hemoglobin, it is often below normal. Therefore, I immediately go on a diet and start taking iron supplements, diet food and taking iron supplements. Usually after 3-4 weeks, hemoglobin values ​​return to normal.";
  • "... Vegetarian, examination revealed low hemoglobin. The doctor prescribed a diet and prescribed tablets of iron. Now I’m thinking whether it is worth practicing vegetarian food.".

Diet price

The diet for raising hemoglobin includes conventional products, but due to the large presence of meat, poultry, and fish in it, these are relatively expensive diets. The average cost of purchasing products is 2500-2800 rubles per week.

Watch the video: Building Your Hemoglobin Level Without Blood (January 2020).

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