Does eating blood pudding enrich the blood?

Blood pudding contains a lot of iron, a very important ingredient for blood production, but not everyone can eat it, and it even has many potential risks.

On September 17, Master, Doctor Nguyen Quoc Nhat, Deputy Head of the Department of Chemotherapy, Central Institute of Hematology and Blood Transfusion, said the above, adding that iron is a very important component for blood production. Therefore, iron-rich blood pudding can help improve anemia in cases where the cause of anemia is iron deficiency.

However, anemia has many causes, of which iron deficiency is just one. If you want to supplement iron, you need to follow your doctor's instructions. "Before taking medicine or using foods to supplement iron, you should go see a doctor to find out the cause of anemia," said Dr. Nhat.

In some cases, anemia is accompanied by excess iron (typically anemia due to thalassemia). In this case, taking iron supplements or eating foods containing a lot of iron will make the disease worse. "Therefore, not everyone can eat blood pudding," said Dr. Nhat.

The important issue that many people often ignore is that raw blood pudding always has the potential risk of bacterial and parasitic infection. Therefore, doctors advise everyone to consider before eating, especially for patients who are advised by doctors to eat cooked food and boiled water.

In addition to following the treatment regimen, people with iron deficiency anemia need a proper diet for the body to recover quickly.

Dr. Phan Kim Dung, Head of the Department of Nutrition and Dietetics, National Institute of Hematology and Blood Transfusion, said that patients need to ensure a balanced diet and adequate intake of essential nutrients for the body, balancing animal and plant proteins. Improving the quality of meals requires ensuring adequate iron supply according to recommended needs (by age and gender).

Increase the use of protein-rich foods that contain lots of iron, folic acid and vitamins, especially B vitamins. Animal protein includes red meats such as beef, veal, liver, blood, pork, turkey... You should use 45-60g of protein/day, equivalent to 200-300g of meat/day.

Eat 2-3 seafood meals a week, including mackerel, salmon, shellfish such as oysters, clams, snails... In addition, adults should eat 2-3 eggs a week. Eggs contain all the nutrients protein, lipid, glucid. In particular, the egg yolk also contains a significant amount of iron, calcium, zinc, vitamin A...

The vegetable protein group includes dark green leafy vegetables, cruciferous vegetables such as spinach, watercress, broccoli... You should consume 300-400g per day (equivalent to a bowl of vegetables/meal). Beans, legumes and nuts such as peas, soybeans, peanuts, cashews, almonds.

Ripe fruits and berries such as cherries, strawberries, grapes, blueberries, pomegranates... are not only rich in iron but also in vitamin C, which improves blood flow in the body and helps increase iron absorption. You should eat 100-200g of ripe fruit per day.

Limit tea and coffee consumption because they contain tannins that inhibit iron absorption. Supplement iron or multivitamins as directed by your doctor.

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