Professor Yelena Litvinova, head of the Department of Meat and Meat Products Technology at the Russian University of Biotechnology, points out that animal products are the best way to increase hemoglobin.
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According to her, animal products contain heme iron, the most easily absorbed form of this element. Ninety percent of the heme iron in meat is concentrated in the non-protein part of myoglobin, while the remaining ten percent is concentrated in hemoglobin. Intestinal cells can absorb the entire heme molecule, ensuring high iron absorption from meat.
The myoglobin content varies depending on the type of meat. For example, veal contains 0.01-0.03 percent iron, beef from adult animals contains 0.04-0.06 percent, beef from older animals contains 0.08-0.10 percent, and pork contains 0.030-0.05 percent.
She says: "Muscles that work intensely contain a higher percentage of myoglobin compared to muscles that work less intensely. Therefore, it is best to focus on cuts of meat with a more intense color."
According to her, ascorbic acid enhances iron absorption, so bell peppers, cabbage, broccoli, tomatoes, and leafy greens are good additions to meat products. However, the key to normalizing hemoglobin levels is identifying the underlying cause of the low level.
She says: "If the hemoglobin level is below normal, the most reliable first step is to consult a specialist, followed by adjustments to the diet, which should be balanced and meet all the physiological needs of the body."
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