Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Plum fruit has been traditionally used in various cultures to help support or treat anemia, particularly due to its iron content and its ability to enhance iron absorption. Historical records and folk medicine practices from regions such as Asia and the Mediterranean mention the consumption of plums, as well as dried forms like prunes, for their supposed blood-building properties. The rationale is primarily based on the presence of non-heme iron, vitamin C, and certain organic acids in plums, which can facilitate the absorption of dietary iron from plant sources. However, the actual iron content in plums is relatively modest compared to other foods, and modern scientific studies validating a direct and significant effect of plum consumption on anemia are limited.

A few small studies and nutritional analyses have acknowledged that prunes and plums may contribute to dietary iron intake and improve overall nutrient status. Vitamin C in plums can help increase the absorption of non-heme iron from other foods eaten at the same meal. Despite this, plums are not considered a primary or potent remedy for anemia in contemporary medical guidelines. As a result, while there is a traditional basis for their use, scientific support is weak, and plums should be considered a supplementary rather than primary intervention for anemia.

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