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HealthLow Hemoglobin: Causes & Symptoms

Low Hemoglobin: Causes & Symptoms

Knowing what happens inside our body is key to having a healthy life. In some cases, low hemoglobin can lead to some diseases. For what is this? Can we do something to increase it? If you are concerned about your health, don’t miss this article.

What is hemoglobin?

It is a protein found in red blood cells that plays a key role in our body. On the one hand it gives the blood its red color and on the other it is in charge of transporting oxygen from the lungs to the rest of our body. If we have an adequate level of hemoglobin, it will mean that we are in good health.

What are the causes of low hemoglobin?

The normal levels of hemoglobin in the blood are: Women from: 12.1 to 15.1 g / dL, Men from: 13.8 to 17.2 g / dL.

What can cause a drop in hemoglobin?

  1. Eating a poor diet. Not taking care of the nutrients we eat each day can lead to low hemoglobin. This is the case of foods that contain vitamins B6 or B12, folic acid and iron.
  2. Iron deficiency anemia.
  3. Consumption of certain medications such as treatment to fight cancer or HIV. Since they can affect the level of red blood cells and decrease hemoglobin.
  4. Bone marrow disorders such as myeloma or lymphomas, among others.
  5. Women who have very heavy periods .
  6. Bleeding from the digestive tract or bladder.
  7. Addiction to drugs.
  8. Leukemia.
  9. Chronic diseases such as arthritis, hypothyroidism, or kidney disease.
  10. Aplastic anemia produced when the bone marrow cannot make red blood cells.

How can we increase hemoglobin levels?

The first step will be to go to a specialist doctor to recommend the best treatment. However, there are several home remedies to prevent the problem from worsening and that can increase your hemoglobin levels in the blood:

  • Eat foods such as watermelon, berries (due to their high content of iron, antioxidants, and vitamins), dates, or guava.
  • Choose a diet rich in vitamins, folic acid, and iron such as eggs, green vegetables, legumes, seafood, and red meat (in moderation).

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