SICKLE CELL DISEASE: 10 RECOMMENDED FOODS

The iron requirements are very important for the sickle cell patient. Iron is present in small quantities ( 0.005% of body weight ) in the body. It is a mineral trace element found in hemoglobin (the protein in red blood cells that carries oxygen from the lungs to each cell) and in myoglobin (the protein responsible for oxygenating the muscles. ).

This article mainly deals with some foods that can allow sickle cell patients to make an additional supply of iron for the proper functioning of their bodies. There are  two types of iron:

• the heme-iron content in poultry, meats, fish, shellfish ...
• the iron non-heme vegetable is that such content in fresh or dried fruit and vegetables, and cereals ... Only 5% will be absorbed by the body because iron non-heme is less well absorbed by the body.

Vitamin C  helps assimilation, and if the meals have the traditional form with raw vegetables at the beginning and fruit for dessert, the necessary contribution will be made. The fruits and vegetables that contain the most vitamin C are kiwis, tomato, oranges, cabbage, and colorful vegetables in general.

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The recommended intake of iron

An adult loses0.9 to 1 mg of iron every day  (about 14 µg / kg). About 0.6 mg is lost through the stool, 0.2 to 0.3 mg through the skin, and 0.1 mg through the urine. For women, from puberty to menopause, it is necessary to add to the basic losses, those related to the rules: between 25 and 30 ml/month, which corresponds to iron losses of 12.5 to 15 mg/month, i.e. 0.4 to 0.5 mg/day. In total, 50% of women have total iron losses greater than 1.3 mg/day and 10% have losses greater than 2.1 mg/day. The needs of the child during the first year of life are considerable. They must cover basal loss, the production of many red blood cells and the growth of body tissues. For infants and children from  1 to 9 years an iron intake of  7 mg/day is necessary.

The Black Pudding

The pudding is a sausage preparation put into casings, the black pudding Basic ingredients are pork blood, pork fat, pork, pig intestine. Seared black pudding comes first with 22.8 mg of iron per 100 g.

Red Meats

The pork, especially the pork liver, is very rich in iron heme. 100 g  of pork liver provides 18 mg of iron. In addition to a high level of protein,  100 g of beef provide around  5 mg of iron, which is twice as much as white meats (poultry).

Lamb

The leg of lamb,  and more generally, the lamb, are considered a good source of iron heme, as well as clams or pork. Lamb also provides the body with essential nutrients such as phosphorus and zinc in large quantities, as well as vitamins B2, B3 and B12, 100 g of lamb provides 8 to 13 mg of iron.

Shellfish

The clam is a good source of iron, a 100g serving of clams (about 13) would contain about 2.8 mg or about one-sixth of the daily needs of women aged 19 to 50 and a good third of those. men of the same age. The wrinkles or mussels and oysters contain the same amount of iron in a proportion approximately similar. In addition to being an important source of heme iron, oysters provide the body with phosphorus (formation of bones and teeth) and copper (protection against free radicals).

Caution:  although pregnant women have high iron requirements, they are advised to avoid consuming raw oysters given the risk of toxoplasmosis  (a parasitic infection ).

Fish said "blue"

The fish said " blue " such as tuna, the herring or the grilled mackerel, are the fish supplied iron. Sardines are also one of the richest fish in iron. Canned sardines contain  3.2 mg of iron per  100 g. the tuna has great nutritional value and contains  1.8 mg of iron per 100g.
 

Spinach

The spinach is also a good source of iron. Low in calories (22 kcal per 100 g), they have the advantage of being powerful antioxidants, rich in vitamin A. Boiled, spinach has a higher iron content than raw. 100 g of boiled spinach would provide 3.6 mg of iron.

Pulses

Pulses contain on average 3 mg of iron per 100 g. Perfect to accompany meat and fish, we can mention lentils, peas, red beans, white beans.  The soybeans provide the body of the iron non-heme. Although less well absorbed by the body than iron of animal origin, it is still an important source of iron. In addition, plant proteins and isoflavones contained in soybeans are known to protect against cardiovascular disease. 250 g of cooked soybeans provides 9 mg of iron. The  Whole sesame seed is a very good source of non-heme iron. A powerful antioxidant, sesame also provides the body with vitamin E, a vitamin with a cardioprotective role. 100 g  of sesame would provide  14 mg of iron

Spices

To refuel iron, cumin, the curry, the ginger or the coriander and thyme are excellent. They have approximately 66.4 mg, 29.7 mg, 19.8 mg, 16.3 mg and 30 mg of iron per 100 g, respectively. Every day, a pinch is enough to season your recipes.

Fortified Cereals

The so-called “vitamin enriched” cereals are excellent for providing you with part of your iron needs. For breakfast, take it with a piece of fruit and a dairy product, for example. But you still have to remain vigilant: the cereals found in stores are often very high in sugar. Instead, prefer whole grains withoutaddedsugars and check nutritional labels carefully. 100 g of cereals provide about 13 mg of iron

Chocolate

The dark chocolate is one of the most iron-rich foods ( rather good chocolate to 70% ). Two small squares at the coffee time provide a good iron supplement.

Give it to children with sickle cell disease. Indeed, chocolate is one of the foods richest in flavonoids, antioxidants contained in cocoa powder up to about 10%. The latter play a non-negligible role in the prevention of certain diseases such as cancer and make it possible to fight against the premature aging of cells. More surprisingly, the antioxidant capacity of cocoa would be 2 to 3 times higher than that of green tea and wine. Dark chocolate improves the functioning of the arteries and blood circulation.

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