A tropical fruit best known for its sweet flavor may also help tackle one of the world’s most common nutritional problems.
Regularly drinking guava juice could be a simple and affordable way to help reduce the risk of anemia among women in low and middle income countries, according to a review of existing research published in the open access journal BMJ Nutrition Prevention & Health.
Researchers found that combining guava juice with iron supplements appears to be more effective at increasing hemoglobin levels than taking iron supplements alone. Based on the findings, they suggest that guava juice could be considered as part of dietary counseling programs aimed at preventing anemia in regions where the condition is common.
Anemia Remains a Major Health Challenge
Iron deficiency anemia is especially widespread among teenage girls and pregnant women in many low and middle-income countries. The condition can increase the risk of illness and death while also affecting energy levels, cognitive function, and overall well-being.
Guava may offer a practical nutritional solution in many parts of Asia, where the fruit is widely available and relatively inexpensive. It is an excellent source of vitamin C, a nutrient that helps the body absorb iron from plant-based foods.
According to the researchers, guava contains up to four times more vitamin C per 100 grams than oranges. The fruit also provides vitamin A, folate, dietary fiber, and small amounts of iron.
Although several small studies conducted in Indonesia have reported increases in hemoglobin levels after people drank guava juice, no comprehensive review had previously brought those findings together to evaluate the overall evidence.
