Blood Diseases

Anemia reduces the amount of red blood cells and hemoglobin in the blood. The causes of the disease can be single or a consequence of other diseases.

Causes of anemia:

• severe or chronic blood loss (trauma, nasal, gastrointestinal, uterine and other bleeding)
• malnutrition when the body does not get enough iron (or it is not well absorbed) or other hematopoietic trace elements, proteins, vitamins, especially B12 and folic acid
• impaired absorption of hematopoietic nutrients in anacid gastritis (with zero acidity), in diseases of the small intestine (enteritis), after resection of the stomach or intestines, in helminthic invasion
• impaired erythrocyte formation due to bone marrow damage in various diseases
• destruction of erythrocytes in the blood - different in origin hemolytic anemias

The most common anemia is iron deficiency, which is among the most common diseases in the world, especially in women of childbearing age, as a result of blood loss during the menstrual cycle. The consequence of anemia is the insufficient amount of oxygen entering the body, suppression of the respiration of cells, tissues and organs with impaired functions.

The task of diet therapy is to increase, against the background of complete nutrition, the supply of the body with the necessary nutrients for hematopoiesis, in the first place - iron. It should be noted that the role of different products as sources of this element is determined not so much by the amount contained in them, but by the degree of its absorption by individual foods. Diet increases protein by about 10-20% compared to physiological standards for protein content (80-100 g, 60% - animal). They are necessary for better absorption of iron, for the structure of erythrocytes and for the formation of hemoglobin. The amount of fat in the menu is reduced by 5-10% compared to physiological norms.

The amount of B vitamins and especially vitamin C in the diet in blood diseases is increasing. Iron is best absorbed from meat products, then from fish, fruit juices and from the inside of berries. The food menu should contain meat, liver, tongue, kidneys, sausages (not more than 200-250 grams per day), fish, seafood, fresh fruit (and forest) and their juices, green spices, parsley, dill, etc. .), rosehip decoction. It is good to absorb the iron contained in boiled and baked liver, in pate from it, so it is not necessary to consume the product raw or semi-finished.

Culinary processing of food is normal, unless there are contraindications (peptic ulcer disease, enteritis, etc.). Meat, fish, mushroom broths and sauces, spices and spicy vegetables (onion, garlic, horseradish, etc.) are suitable for stimulating the appetite.

The addition of meat, meat products or fish to any meal increases the absorption of iron from products such as: cereals, bread, potatoes and others. This also applies to the inclusion of citrus juices, other fruits (and berries), rosehip decoction, water or compote juice with the presence of ascorbic (about 25-50 mg) or citric acid.

Dietary fiber-rich products are limited: wholemeal bread or bran, legumes, etc. Fruits (and berries) and vegetables are a must, but don't overdo it.

In many cases, it is impossible to fight anemia with diet alone without the use of iron supplements. The latter should be taken together with ascorbic acid (50 mg) before meals - this ensures better absorption of iron from the intestine.

The diet intended for those suffering from anemia can also be prepared on the basis of a curative diet № 15 , taking into account the above information. In anemia caused by acute or chronic disease, the diet should be consistent with the underlying health problem, adding products rich in nutrients necessary for hematopoiesis.

In acute leukemia and chronic myelosis , the diet should include complete and easily digestible food, saturated with vitamin C and B vitamins, also with sources of iron and other hematopoietic trace elements, and in case of increased permeability of blood vessels - with calcium salts (through milk). products). Healing diets № 11 or №15 can be used as a basis, and in case of impaired functions of the digestive system - diets with № 1, 2, 4B, 4B or 5.

Erythremia increases the hematopoietic function of the bone marrow, which leads to an increase in blood, thanks to erythrocytes, and sometimes leukocytes and platelets. In the initial stage of the disease, a diet of №15 is appropriate, limiting the consumption of products that activate hematopoiesis, such as the liver. In the advanced stage of the disease, a diet №6 is recommended, in which the use of meat and fish products (especially internal organs - liver, kidneys, tongue, brain), legumes is severely restricted or prohibited.