Guava juice increases hemoglobin among Indonesian women

A new scientific review suggests that consuming guava juice could be a simple, low-cost strategy to help improve iron levels in women and girls, particularly in regions where anemia is widespread. The analysis, published in the journal BMJ Nutrition, Prevention & Health, found that drinking the juice was associated with significant increases in hemoglobin, the protein in red blood cells that carries oxygen.

Iron deficiency anemia is a major global health challenge, especially for adolescent girls and pregnant women in low- and middle-income countries. In Indonesia, where the reviewed studies were conducted, anemia affects nearly half of pregnant women and about a third of adolescent girls. The condition can cause fatigue, impaired cognitive function, and, in pregnancy, increase the risk of complications and maternal mortality.

The systematic review and meta-analysis pooled data from 17 studies involving 726 female participants in Indonesia. The research indicated that consuming guava juice led to an average hemoglobin increase of 1.71 grams per deciliter. When analyzed separately, pregnant women saw an average increase of 1.84 g/dL, while adolescent girls saw an increase of 1.52...