Guava aids women’s anemia prevention

An international study has revealed that regularly consuming guava juice can help reduce the risk of anemia in women, especially in low- and middle-income countries. The results showed that eating guava increases hemoglobin levels by an average of between 1.52 and 1.84 grams per deciliter, with a notable improvement in cases of mild and moderate anemia, particularly when combined with iron supplements. The researchers recommend including guava in nutritional awareness programs for anemia prevention, due to its content of vitamin C, which enhances iron absorption.

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