Regular consumption of guava juice could play a role in lowering the risk of anaemia among women in low- and middle-income countries, according to a recent systematic review.
The findings, published in BMJ Nutrition Prevention & Health, examined multiple studies that combined guava juice intake with iron supplementation in the management of anaemia.
Researchers analysed 12 studies from Indonesia involving 235 women and teenage girls, and found an average increase in haemoglobin levels of 1.71g/dl following guava juice consumption.
Improvements were also recorded across different groups, with teenage girls showing an average increase of 1.52g/dl, while pregnant women recorded a higher rise of 1.84g/dl.
The review also highlighted five studies that directly compared iron supplements alone with a combination of supplements and guava juice.
Findings showed that the combined approach produced better results, with an average haemoglobin difference of 1.29g/dl in favour of the addition of guava juice.
Researchers suggested that guava juice could be included in dietary counselling as a low-cost preventive measure in regions where anaemia is widespread.
They noted that even a small increase in haemoglobin levels could improve energy levels, cognitive function and overall productivity, particularly among at-risk groups.
Anaemia caused by iron deficiency remains a major health concern among teenage girls and pregnant women in developing regions.
Experts also pointed out that guava is widely available in Asia and is rich in vitamin C, which helps improve iron absorption from plant-based foods, along with other essential nutrients.
