Synopsis

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

Protein intake is scientifically recognized as important for overall health and in the context of anemia, it plays an indirect but meaningful role. Anemia most commonly refers to a deficiency in red blood cells or hemoglobin, often due to iron deficiency, but can also result from deficiencies in vitamin B12, folate, or chronic disease. While protein itself does not directly treat anemia, adequate dietary protein is essential for the synthesis of hemoglobin and the production of red blood cells, because the globin part of hemoglobin is a protein. Additionally, some protein-rich foods, particularly those of animal origin (such as meat, poultry, and fish), are also rich sources of heme iron, which is more efficiently absorbed by the body compared to non-heme iron from plant sources. Clinical guidelines for anemia management do not recommend protein supplementation as a primary therapy unless there is an underlying protein deficiency or malnutrition, which can contribute to anemia, particularly in developing regions or among individuals with chronic illness. Most scientific literature and reviews emphasize iron, B12, folate, and sometimes vitamin C for anemia management, with protein mentioned as a supportive dietary component. Therefore, while there is some scientific basis for ensuring adequate protein intake in cases of anemia, protein is not a primary treatment, and evidence for its direct effect is limited.

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Other ingredients used for Anemia

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