The Relationship Between The Liver And Hemoglobin: We Understand On Specific Examples

The liver is closely related to the level of hemoglobin: a violation of the liver leads to a decrease in hemoglobin in the blood. This is important to consider when taking iron-containing preparations, since the bulk of iron binds to proteins formed in the liver. It is on their interaction that the circulation of the microelement in the blood depends.

A decrease in hemoglobin leads to iron deficiency anemia, the supply of oxygen to the brain decreases - this is manifested by rapid fatigue, dizziness, a feeling of lack of oxygen in enclosed spaces. To prevent the development of anemia, it is necessary to maintain the health of liver cells and not create conditions for increased toxic load, as well as to ensure that iron-containing foods are present in the diet. Which ones and how best to cook them in order to get great benefits, we described in detail below in the article.

Causes of low hemoglobin

To ensure a normal level of hemoglobin in the blood, you need to eat right. The diet should contain iron-rich proteins of animal and vegetable origin. This means that the menu should definitely include meat, offal, fish, seafood, eggs, legumes, tofu, pumpkin seeds, quinoa, buckwheat and other sources of iron.

If there is enough iron-containing foods in the diet, the cause of anemia (low hemoglobin) is looked for during a medical examination.

For women of reproductive age, it is important to immediately exclude pathologies of the pelvic organs that can provoke bleeding. For this purpose, an ultrasound examination is carried out. The natural physiological cause of low hemoglobin is menstruation, especially if they are very heavy. This symptom may indicate the presence of fibroids, which increase uterine contractility and increase blood loss.

When the results of the examination of the female reproductive system do not explain the insufficient level of hemoglobin, the girls are prescribed gastroscopy and colonoscopy. Similar procedures allow you to determine the cause of the decrease in this protein in the body of a man. During the examination, the diagnostician can detect minor internal bleeding, leading to subtle, but worsening blood loss.

Symptoms of low hemoglobin

Insufficient formation of this protein is manifested by a whole complex of characteristic signs and conditions:

• Pale, dry skin.
• Dull, brittle, falling out hair.
• Thin, layered nails (unevenness of the nail plate may appear).
• Cracks and sores in the corners of the mouth ("jamming"), on the feet and palms.
• Redness and smoothness of the surface of the tongue, atrophy of the taste buds.
• Frequent acute respiratory viral infections as a result of inhibition of cellular and humoral immunity.
• Cold intolerance.
• Lethargy, drowsiness, increased irritability.
• Weight deficit.
• Decreased appetite, the appearance of aversion to meat products.
• Poor night sleep and increased daytime sleepiness.
• Rapid fatigue and persistent feeling of fatigue.

   

• Decreased memory and concentration.
• Apathy.
• Perversion of tastes - a person with low hemoglobin likes unusual smells (paint, varnish, gasoline) and tastes (earth, chalk, clay).
• Fainting and constant feeling of stuffiness.
• Headaches and dizziness.
• Noise in ears.
• The appearance of shortness of breath and increased heart rate with minor physical exertion.
• Failure of the menstrual cycle in women (too short or, conversely, a long cycle).
• Violation of potency in men.
• In children, this is manifested by a slowdown in mental and physical development, inappropriate behavior, and difficulty swallowing food.

As a rule, hemoglobin decreases as a result of iron deficiency, which explains the appearance, in addition to asthenic syndrome (failure, apathy, sleep disturbance), symptoms of iron deficiency anemia.

Low hemoglobin is one of the symptoms of disruption of the gastrointestinal tract. For example, a decrease in the absorption of iron as a result of low acidity of the stomach or an increase in its consumption by a group of pathogenic or opportunistic microorganisms in the intestine - in the course of life, Candida colonies feed on many microelements, including iron.

Elderly people should especially carefully monitor the level of hemoglobin in the blood. After 60 years, conditions such as dizziness, weakness and shortness of breath are perceived as inevitable companions of age. Meanwhile, they may indicate an iron deficiency and require urgent action - at least the introduction of appropriate foods into the diet.

Hemoglobin norm

The normative level of hemoglobin is determined differentially depending on gender, age and other important parameters for human health.

The unit of measurement is the number of grams of protein per liter of blood (g / l). The norm for an adult man ranges from 130-170 g / l, for a woman - 120-155 g / l. The difference is explained by the increased concentration of androgens in the male body and, as a result, the formation of red blood cells in a larger volume. During pregnancy, a hemoglobin level of 110-140 g / l is considered normal, since part of the iron is consumed by the growing fetus.

Until the age of 18, gender is not taken into account when determining this indicator, only the age of the child matters. For a newborn, the norm is 135-195 g / l, then there is a gradual decrease to 110-130 g / l by the end of the first year of life. Then growth begins again: by the age of 6–7 years, up to 115–135 g/l, and by 13–14 years, 120–145 g/l.

In order for the results of the analysis to be as reliable as possible, it is necessary to exclude factors that can distort the real state of affairs. On the eve of the study, you should not drink alcoholic beverages, fatty and fried foods, take certain medications. The level of hemoglobin can vary depending on the phase of the menstrual cycle in women, so a blood test should be taken on the 7th day of the cycle.

Liver, its functions, connection with hemoglobin level

The diagnosis of "iron deficiency anemia" is very common: according to WHO, this condition occurs in 2 billion people. Russia is no exception, every third child and almost every pregnant woman has a low level of hemoglobin. The main therapy is the appointment of iron-containing drugs, but extremely rarely, due to anemia, a liver test is performed. But the level of iron in the blood largely depends on the normal functioning of this organ.

To understand what processes combine the formation of hemoglobin and the liver, how this protein and the largest gland in the human body are connected, let's follow the path of iron that enters the esophagus as part of food. As part of transferrin, a protein designed to transport a trace element, iron enters the liver. There it is partially deposited in hepatocytes to be used as needed to renew red blood cells. For this process to proceed continuously, liver cells must be healthy. Under the influence of negative factors such as stress, fatty foods, toxins, xenobiotics, the ability of hepatocytes to accumulate iron disappears, which after a certain period of time leads to a deficiency of this trace element.

Iron is toxic for certain cellular processes; it is not present in the body in its pure form, but only as part of proteins that ensure its circulation:

1. Transferrin is responsible for the delivery of iron from the site of its absorption to the bone marrow, where it is incorporated into the hemoglobin molecule.

2. Ferritin is needed to bind iron within cells and release it when needed.

3. Ferroportin is the only protein that ensures the removal of the microelement from cells, including in the liver. A low content of ferroportin causes iron to fail to reach the site where hemoglobin synthesis and red blood cell formation occur.

4. Ceruloplasmin is a ferroxidase, that is, an enzyme that catalyzes the oxidation of iron to ferric and is responsible for its recycling. It contains copper, which plays an important role in many redox reactions, including iron metabolism. The conversion of Fe2+ to Fe3+ is necessary for the incorporation of the microelement into transferrin without the formation of toxic products. The function of ceruplasmin is to maintain the normal transport and metabolism of iron.

5. Hepcidin is a peptide secreted by the liver that reduces plasma iron levels. When the micronutrient reserves in the body are depleted, the production of hepcidin decreases. This hormone has an antimicrobial effect and is produced in hepatocytes in response to any inflammation.

Normal circulation of iron is possible only under conditions of sufficient synthesis of the corresponding proteins that are formed in the liver. In any chronic disease of this organ, there is a violation of the process of formation of these compounds. The liver and low hemoglobin, the relationship of which has long been established, are two links in the same chain: a decrease in protein synthesis leads to problems with the delivery of iron to the organs and tissues of the body. One study found that out of 119 children suffering from various liver diseases, 76% were diagnosed with anemia.

Taking iron supplements without correcting the condition of the liver does not give the expected results. In a healthy person, the hormone hepcidin performs its function - it regulates the iron content in the blood in case of its excessive intake, maintaining the optimal level of the microelement. When the liver is out of order, other substances enter the process of affecting the iron content - liposaccharides and interleukin-6. The former are produced if lipid metabolism is disturbed, and the latter grows in response to any inflammation, including hepatitis. As a result, the production of hepcidin, not due to the high content of iron, and the subsequent deficiency of this microelement are observed.

A similar situation is typical for other chronic inflammatory processes. For example, persistent urinary tract infections, rheumatoid arthritis, recurring bronchitis - all of these conditions have in common low hemoglobin levels, abnormally shaped red blood cells, and increased blood clotting.

It is clear that attempts to normalize iron levels with the help of its preparations will be ineffective. It is necessary to eliminate the main cause of anemia - the inflammatory process in the body.

What foods can increase hemoglobin

If a blood test shows a slight deviation from the normative iron content, you can try to improve the performance by adding foods rich in this trace element to the diet. The menu is recommended to include:

• offal (liver, kidneys, tongue);
• veal and chicken fillet;
• seafood, black and red caviar;
• broccoli, cabbage, pumpkin;
• legumes (beans, chickpeas, lentils);
• fruits (apples, pomegranates, quince, persimmon);
• berries (blackcurrant, strawberries, blueberries, cranberries);
• tofu;
• buckwheat

Hematogen can be used periodically as an additional source of iron. It contains albumin extracted from the blood of cattle. This protein helps to increase the level of hemoglobin and improves the process of hematopoiesis.

Beef (veal) dishes with a side dish of legumes and green vegetables must be present in the diet. In order for the iron contained in these products to be absorbed to the maximum, it is necessary to ensure the presence of ascorbic acid (vitamin C) and carotene (vitamin A). Almost all fruits are rich in vitamin C, as well as bell peppers. Vitamin A is found in oils, vegetable and cream, fatty fish and liver. Hemoglobin is normally observed in people who eat a balanced, varied diet, including useful ingredients in the right combinations in the daily menu.

An illiterate approach to the combination of products can negate all attempts to bring the level of iron to standard levels. So, the simultaneous use of meat and vegetable dishes with milk leads to a deterioration in the digestibility of the trace element due to the negative effects of calcium and casein.

Cereals and cereals contain phytates, which make iron less soluble and, as a result, reduce its absorption. This means that with anemia, the best side dishes for meat and liver are not whole grains, but vegetables - beets, carrots, cabbage, new potatoes, broccoli.

To quickly achieve the desired result (bring hemoglobin back to normal), it is better to use the services of a nutritionist - a nutritionist. He will create the optimal menu based on your indicators, taking into account personal preferences. For example, many categorically refuse to eat meat. For vegetarians, a diet is selected, aimed at increasing the iron content in the blood, exclusively from plant products.

Which liver increases hemoglobin better

Offal is recommended for inclusion in the diet as a source of many useful vitamins and minerals, including iron. The record holder for the content of Fe2 in this group of products is the liver. In different animals, it differs in the presence of additional substances that positively affect the process of hematopoiesis.

The most common product for increasing hemoglobin, while simultaneously supplying the body with a whole range of essential vitamins and minerals.

100 grams of beef liver contains:

• kcal - 172;
• proteins - 17.2 g;
• fats - 3.7 g;
• carbohydrates - 5.3 g.

Vitamins per 100 g:

• A - 4 mg
• B3 (PP) - 6.6 mg
• B1 - 0.4 mg
• B2 - 2 mg
• C - 33 mg

Minerals per 100 g:

• Iron - 7 mg
• Calcium - 5 mg
• Magnesium - 18 mg
• Sodium - 53 mg
• Potassium - 240 mg
• Phosphorus - 339 mg
• Selenium - 174 mg
• Iodine - 7 mg

Beef liver is the number one nutritionally recommended source of iron due to its unique combination of ferrous ions with copper and vitamin A. This combination ensures high Fe2 absorption.

A public product, the addition of which to the menu will provide the body with the missing iron.

Nutritional value of 100 grams of chicken liver:

• kcal - 137;
• proteins - 20.4 g;
• fats - 5.9 g;
• carbohydrates - 0.7 g;

This product is rich in vitamins:

• A - 12 mg
• B9 - 240 mg
• C - 25 mg

And micronutrients:

• Iron - 13-15 mg
• Calcium - 15 mg
• Magnesium - 24 mg
• Sodium - 90 mg
• Potassium - 289 mg
• Phosphorus - 268 mg

Of course, it is better to buy chicken liver in households or farms, where the bird eats natural food, mainly grain. Large-scale production practices the addition of various substances that accelerate growth, as well as antibiotics, which significantly reduces the benefits of by-products obtained from such poultry.

Nutrients per 100 g pork liver:

• kcal - 109;
• proteins -19 g;
• fats - 3.9 g;
• carbohydrates - 4 g;

Vitamins:

• A - 3.44 mcg
• B3 - 11 mg
• E - 0.5 mg
• B1 - 0.4 mg
• B2 - 2.2 mg
• B4 - 520 mg
• B5 - 5.7 mg
• B6 - 0.6 mg
• B9 - 226 mcg
• B12 - 30 mg

Minerals:

• Iron - 20.2 mg
• Calcium - 9 mg
• Zinc - 4 mg
• Magnesium - 21 mg
• Sodium - 81 mg
• Potassium - 271 mg
• Phosphorus - 347 mg
• Iodine - 13.1 mg

Duck liver contains a lot of fat, but in addition it is a rich source of vitamins and minerals. Contained in duck liver, betaine helps maintain water balance in the cells and tissues of the body, protecting them from dehydration, and choline maintains the structure of cell membranes.

The nutritional value of duck liver is high, for every 100 g there is:

• kcal - 405;
• proteins - 15.8;
• fats - 38;
• carbohydrates - 0.

Duck fat is a source of valuable fatty acids that strengthen the immune system, improve the condition of blood vessels, hair, skin, help to endure stress more easily, reduce fatigue and increase activity:

• Saturated Fat - 35%
• Monounsaturated fats (linolenic and oleic acids) - 52%
• Polyunsaturated fats - 13%

Vitamins:

• A - 11984 mcg
• C - 4.5 mg
• B1 - 0.6 mg
• B2 - 0.9 mg
• B3 - 6.5 mg
• B5 - 6.2 mg
• B6 - 0.8 mg
• B9 - 738 mcg
• B12 - 54 mcg

Minerals:

• Iron - 30.5 mg
• Calcium - 11 mg
• Magnesium - 24 mg
• Phosphorus - 269.0 mcg
• Potassium - 230 mg
• Sodium - 140 mg
• Zinc - 3.1 mg
• Copper - 6.0 mg
• Manganese - 0.3 mg
• Selenium - 67 mcg

Liver Recipes

Required Ingredients:

• 500 g liver
• 3 art. l. melted butter
• 1 bulb
• 2 garlic cloves
• 1 tsp salt
• 1 tsp black pepper
• spices to taste

To avoid the bitter taste of the liver - it can be pre-soaked in water with lemon juice. The liver is being prepared for further processing - it must be washed, removed from the film and vessels. On medium heat, sauté ghee, garlic, chopped onion, spices for 5-7 minutes. Then add the chicken liver and continue to simmer the food for another 15 minutes. Then we transfer all the products to a blender and grind them to a homogeneous, lush mass. Season with salt, black pepper.

The pate is ready, it can be transferred to a glass dish and stored in the refrigerator for 5-7 days

Required components:

• 800 g beef liver
• 1 zucchini
• herbs and spices
• 1-2 bulbs
• 1 egg
• 100-150 g flour
• salt and pepper to taste

To avoid the bitter taste of the liver - it can be pre-soaked in water with lemon juice. The liver is prepared for further processing - it must be washed, rid of the film and vessels. Then cut into pieces, convenient for passing through a meat grinder. We rub the raw zucchini on a fine grater, chop the onion in a blender or pass it through a meat grinder along with the liver. To these three ingredients, add the egg and flour, as well as finely chopped herbs, salt and your favorite spices. The semi-liquid mass is laid out by a tablespoon in a preheated pan, greased with oil with a high smoke point (for example, ghee). Pancakes are prepared quickly - 2-3 minutes on each side.

For this dish you will need:

• green leaf lettuce
• tomatoes (2-3 medium or 10-15 cherry tomatoes)
• a couple of apples
• 250 g chicken liver
• olive oil
• walnuts
• salt, sugar, ground black pepper

We tear lettuce leaves with our hands into small pieces, leaving two or three whole for serving. Cut the tomatoes into slices, apples into slices and fry a little in a dry frying pan or on the grill. Boil the chicken liver for 15 minutes, cool, salt and pepper.

Add the prepared tomatoes and apples to the liver cut into small pieces, mix. Spread on lettuce leaves, sprinkle with chopped walnuts on top.