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How does milk affect human hemoglobin — does it lower or increase it?

Do not argue with the fact that milk is an extremely useful product for the human body. But doctors warn that excessive consumption of it can provoke anemia, that is, a decrease in hemoglobin levels in the blood.

Why is this happening? According to research , regular consumption of milk &171; leaches &187; iron from the body's reserves. And iron is the basis of hemoglobin.

And if this is true, then maybe children should not be given milk and any other dairy products at all? Does hemoglobin decrease only cow's milk, or does goat's milk have the same effect? Is it possible to drink this drink with low hemoglobin levels? All the answers are below.

Cow

One of the beneficial properties of cow's milk is the presence of a large amount of calcium in its composition. This allows you to strengthen bones, tooth enamel, and accelerate the healing of fractures.

But along with that Calcium makes it difficult to absorb iron is the main component of hemoglobin. And the more calcium in the composition of milk, the more "harmful" it is for patients with anemia.

But it's not worth giving up milk at all. It contains a lot of low-fat acids, which reduce cholesterol levels in the blood and comprehensively improve its composition. About the benefits of milk for the heart see a separate article.

Milk also contains vitamin D – it slows down the formation of shaped blood elements, which indirectly can also reduce the concentration of hemoglobin. But at the same time, this vitamin is necessary for the normal absorption of calcium, potassium, and some other mineral trace elements.

Goat

The situation with goat's milk is somewhat different. Although it is similar in composition to cow's milk – it contains almost 5 times more iron . Therefore, its use simultaneously reduces and normalizes the concentration of hemoglobin in the blood.

Doctors claim that these effects inhibit each other, so as a result, hemoglobin remains at the same level. That is why it can be given (albeit in small quantities) to patients with anemia.

Such milk is also much easier to digest, it does not stay in the stomach. Therefore, it is more preferable for children than cow's milk. The only caveat is the high content of complex carbohydrates (the fatter the higher), which puts a considerable strain on the gastric mucosa. It is recommended to give goat's milk to children in combination with infant formula (or breast milk).

Other dairy products

Milk-based products affect hemoglobin in different ways, depending on the method of their preparation and the total amount of calcium in the final composition:

  1. Kefir. Is made from cow's milk, practically does not contain iron, calcium is available, vitamin D is also quite a large amount. Accordingly, it stimulates a drop in hemoglobin. Fat–free kefir is more "safe" in this regard - it contains about 2 times less calcium, but also a lower concentration of beneficial bacteria.
  2. Yogurt. Also reduces hemoglobin levels, reducing the bioavailability of iron. Adding a fruit base of pomegranate, strawberries, apples (necessarily fresh) will help to neutralize this effect.
  3. Cottage cheese. One of the richest dairy products in calcium and vitamin D. Significantly reduces the level of hemoglobin. That is why it is recommended to give it to children in small portions. Low-fat cottage cheese contains less calcium.
  4. Cheese. Depends on the type of milk it is made from. If it is made from goat's milk, then hemoglobin is practically not affected in any way. If it is made from cow's milk, it may slightly reduce its concentration.
  5. Butter. Contains a small amount of calcium (5 times less than in cow's milk). The hemoglobin level is very poorly affected, so even with anemia it is allowed to be included in the diet. Even less influence is exerted by melted butter (the concentration of the fatty base in which reaches an indicator of 99%).
  6. Semolina porridge. E e is prepared with both cow's and goat's milk. In the first case, hemoglobin decreases, in the second case it remains at the same level.
  7. Sour cream. It contains about the same amount of calcium as in regular cow's milk. It is not worth abusing, but small portions – up to 30 milliliters, are acceptable even with anemia without any exacerbations.

And the most important thing that doctors point out is that the diet should be varied, include animal by–products (liver, lungs, heart – the richest in easily digestible iron).

It is better to give goat's milk to children. Be sure to boil before use, the recommended daily allowance is up to 300 milliliters. It is important to remember that casein in such milk is much more than in cow's milk, so after it the blood sugar level rises.

 

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Conclusion

In total, cow's milk slightly lowers the level of hemoglobin in the blood, since calcium, which is part of it, reduces the bioavailability of iron (this metal is the main cell of hemoglobin).

Goat's milk acts in a similar way, but it has much more iron than cow's milk, which negates this effect. With anemia, you should abstain from cow's milk (or drink very little), goat's milk is possible, but in moderation.

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