Drinking guava juice may reduce the risk of anemia in women

The researchers analyzed data from 17 clinical studies conducted since 2000, including studies involving adolescents and pregnant women. The combined results of 12 quantitative studies involving 235 participants showed that the average difference in hemoglobin levels after regular consumption of juice was 1.71 g/dL. In adolescents, this increase was 1.52 g/dL, while in pregnant women, it was 1.84 g/dL. A comparison of groups that took iron supplements alone and a combination of supplements with guava juice showed that the latter method was 1.29 g/dL more effective. The researchers noted that an increase in hemoglobin levels of 1-2 g/dL can move patients from the category of individuals with mild or moderate anemia to the category of healthy individuals, which has a positive impact on cognitive function, work performance, and energy levels.

The authors of the study highlighted several limitations, including the fact that all the studies analyzed were conducted exclusively in Indonesia, and the design of the experiments and dosages varied significantly. The predominance of quasi-experimental methods limits the ability to establish direct cause-and-effect relationships, and the lack of long-term follow-up does not allow for assessment of the sustainability of the results.

However, integrating guava juice into school feeding programs and prenatal care packages could be a promising approach to combat mild to moderate anemia, aligning with the principles of dietary diversification and the use of local products. Experts note that, despite the promising data, guava cannot be considered a full-fledged substitute for standard treatment of iron deficiency anemia without conducting additional rigorous clinical trials that would help standardize consumption protocols and establish optimal dosages.