Diseases: Low Iron Anemia

Iron-deficiency anemia refers to anemia caused by insufficient iron intake, malabsorption, or excessive loss, which affects hemoglobin synthesis. Morphologically, iron-deficiency anemia presents as microcytic hypochromic anemia. Treatment should address the underlying cause and involve oral or injectable iron supplements. The diet should consist of highly nourishing foods that are rich in iron and promote the body’s digestion and absorption of various trace elements. Meals should be varied, avoiding picky eating or dietary restrictions, and iron pots should be used for cooking. When preparing medicinal congees and dishes, it is advisable to select commonly used blood-nourishing foods, fruits, and other blood-nourishing ingredients, such as animal livers (pork, lamb, beef, fish, chicken, etc.), animal kidneys, animal blood, beef marrow, sea cucumber, mussels, seaweed, amaranth, spinach, black sesame seeds, shiitake mushrooms, wood ear mushrooms, red dates, grapes, longan flesh, lychees, apples, hawthorn, angelica root, prepared rehmannia root, donkey-hide gelatin, polygonum multiflorum, mulberries, and goji berries. Avoid greasy and irritating foods, such as high-proof liquor, tobacco, coffee, and strong tea.

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