Dietary therapy for anemia

Author: Ma Yijie
Publisher:
Publish Date: 2002-06-01
Features: This book briefly introduces the causes and symptoms of anemia, presents the common Chinese herbal medicines and medicinal diet ingredients, including their synonyms, properties, meridian tropism, functions, and contraindications. It collects over 400 medicinal diet recipes for preventing and treating anemia from ancient times to the present, each of which is proven effective with minimal ingredients, easily sourced, and simple to prepare. It strives to retain the original essence of both herbs and food to fully utilize the inherent functions of medicinal diet. Anemia refers to a state where the red blood cells or hemoglobin in a certain amount of blood decrease below normal levels, presenting as a symptom rather than a specific disease. Various diseases can be accompanied by anemia. If many anemias with different causes share similar clinical manifestations and hematological characteristics, they can be summarized as a syndrome. Anemia is a common disease worldwide, particularly prominent in developing countries. Currently, the common types of anemia in clinical practice include iron-deficiency anemia, aplastic anemia, vitamin B and folic acid deficiency anemia (also known as pernicious anemia), hemolytic anemia, and hemorrhagic anemia.