Guava consumption may help combat anemia, study suggests

A meta-analysis published in the journal BMJ Nutrition, Prevention & Health suggests that guava can be an effective tool in combating iron-deficiency anemia. The study, which analyzed data from 726 women—primarily pregnant women and adolescents—indicates that consuming guava, often in juice form, alongside iron supplementation helps increase hemoglobin levels.

Guava is high in vitamin C, which aids the absorption of iron from plant-based sources like beans by converting ferric iron into a more soluble ferrous form. Additionally, vitamin C helps counteract phytates, substances found in legumes and cereals that can inhibit iron uptake. Nutritionists suggest that incorporating guava into the diet serves as a low-cost, high-nutritional-value strategy to reduce anemia risks.