Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Fish is scientifically validated as a beneficial food in the dietary management of anemia, particularly iron-deficiency anemia. Fish is a good source of heme iron, which is more efficiently absorbed by the human body compared to non-heme iron found in plant-based foods. In addition to heme iron, fish contains other nutrients important for blood health, such as vitamin B12 and, in some species, folate. Numerous clinical nutrition studies and dietary guidelines recommend the inclusion of animal sources of iron, including fish, as part of a balanced diet to prevent or treat iron-deficiency anemia. For instance, the World Health Organization and various national health authorities recognize fish as a valuable contributor to iron intake, especially in populations with limited access to red meat or those following pescatarian diets.

Randomized clinical trials and observational studies have shown that diets including fish can improve hemoglobin levels in individuals with mild to moderate anemia. In regions where fish is a staple food, lower rates of iron-deficiency anemia have been reported, further supporting its efficacy.

However, it is important to note that while fish is helpful, it typically serves as a part of a broader dietary approach rather than as a standalone treatment for anemia. The strength of evidence (rated 4/5) reflects consistent scientific support, though fish is less iron-rich than some red meats and iron supplements are sometimes necessary for severe anemia.

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