Animal tissue, particularly organ meats such as liver, has a long-standing scientific basis for use in supporting or treating anemia, especially iron-deficiency anemia. The primary reason is that animal tissues—especially red meat, liver, and other organ meats—are rich in heme iron, which is the most bioavailable form of dietary iron. Heme iron is absorbed more efficiently by the human body compared to non-heme iron found in plant sources. Additionally, animal tissues often contain other nutrients important for red blood cell formation, such as vitamin B12 and folate, both of which are crucial for the prevention and treatment of certain types of anemia (e.g., pernicious anemia and megaloblastic anemia).

There is substantial scientific literature supporting these claims. For example, the World Health Organization and numerous clinical guidelines recommend dietary approaches including increased consumption of animal-based foods to prevent and treat iron-deficiency anemia. Clinical studies have confirmed that heme iron from animal tissues is absorbed at a rate of approximately 15-35%, compared to 2-20% for non-heme iron. Vitamin B12, found almost exclusively in animal products, is essential for erythropoiesis, and supplementation or dietary inclusion is critical for individuals at risk of deficiency.

In summary, the use of animal tissue to support or treat anemia is well-supported by scientific evidence, especially for iron and vitamin B12 deficiency anemias. However, it is important to tailor dietary recommendations to individual needs and consider other factors such as underlying health conditions and dietary preferences.