Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Yeast, particularly nutritional yeast and brewer’s yeast, has been used to support or treat anemia due to its nutritional profile. Scientific validation for the use of yeast in anemia primarily comes from its high content of B vitamins, especially folate (vitamin B9) and vitamin B12 (in fortified varieties), as well as some non-heme iron. Folate and vitamin B12 are crucial for red blood cell formation, and deficiencies in these nutrients can lead to specific types of anemia (megaloblastic anemia for folate and B12 deficiency). Nutritional yeast is often fortified with vitamin B12, making it a valuable supplement for vegetarians and vegans, who are at higher risk for B12 deficiency anemia. However, the bioavailability of iron in yeast is lower compared to animal sources, and not all yeast products contain significant amounts of vitamin B12 unless fortified. Several studies and nutrition reviews support the use of fortified yeast products to prevent or address B vitamin deficiencies, which indirectly supports their use in anemia prevention. Nonetheless, yeast alone is unlikely to be sufficient for treating established anemia unless it is specifically due to a deficiency in one of these nutrients and the yeast is appropriately fortified. There is less evidence supporting the use of yeast for iron-deficiency anemia unless combined with iron supplementation. In summary, the scientific justification is moderate (3/5), mainly for prevention or support in at-risk populations rather than as a primary treatment.

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