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General anemia 

Fats, Dietary; Omega-3 Fatty Acids; Trans Fats 

Anemia is a lower than normal number of red blood cells (erythrocytes) in the blood, usually measured by a decrease in the amount of hemoglobin. Hemoglobin is the red pigment in red blood cells that transports oxygen. Anemia can be temporary or long-term. It can range from mild to severe.

Omega-3 fatty acids are polyunsaturated fatty acids found in certain fish tissues, and in vegetable sources such as flax seeds, hemp seeds, walnuts, and canola oil — though some sources contain other substances which may counteract the beneficial Omega-3 (see sections Omega-3 - Omega-6 balance, and Dietary sources below). Such fatty acids are also more prevalent in grass-fed or pasture-finished livestock, compared to those fed a diet high in grains.


Anemia as related to Dietary Fats