Blood renewal

The most important part of the blood you give us is the red blood cells, which contain haemoglobin, which carries oxygen throughout the body and thus oxygenates the tissues. In addition, during the donation process you lose a significant amount of iron, which is needed to make haemoglobin. It is therefore necessary to supplement iron at an increased level between donations.

Blood donors should therefore pay close attention to their diet and ensure sufficient iron intake. We therefore recommend that donors eat foods with a high iron content (see table below). It is important to take into account the different absorption of iron depending on its origin. Iron is more readily absorbed from animal products (10-20 %) than from plant products (3-5 %). At the same time, some foods inhibit iron absorption (coffee, black and green tea, dairy products). On the other hand, there are substances that help iron absorption (vitamin C, animal proteins). If the donor modifies his diet in this way, the red blood cells are naturally restored.

Practical recommendations for dietary adjustment:

Red meat and tripe have the highest iron content. Ideally 4 times a week.
The absorption of iron from foods of plant origin will be higher after adding a small amount of meat or fruit with vitamin C. For dessert after a meal, have fruit or juice with vitamin C (citrus fruits, fruit juices). Add ham to vegetable dishes, a piece of sausage to soup.
The absorption of iron, especially from plant origin, is reduced by drinking black and green tea, coffee. Drink these drinks outside mealtimes.
Iron absorption, especially from animal sources, is reduced by dairy products. Avoid drinking milk or consuming dairy products during and immediately after meals.

Table of iron-containing food: