The Use of Local Guava Juice to Increase Hemoglobin Levels in Pregnant Women with Anemia
DOI:
https://doi.org/10.56359/igj.v5i3.1109Keywords:
Anemia, Hemoglobin, Pregnant Women, Red GuavaAbstract
Background & Objectives: Anemia in pregnant women is a global health issue, including in Indonesia, generally caused by iron deficiency due to increased nutritional needs during pregnancy. This condition can be exacerbated by other factors such as birth spacing, infections, and low adherence to iron supplementation. The administration of iron tablets as a preventive measure often faces obstacles, such as side effects and low adherence. Red guava juice is rich in vitamin C and has the potential to enhance iron absorption and hemoglobin levels in pregnant women. The use of local red guava juice aims to serve as an adjunct in increasing hemoglobin levels in anemic pregnant women.
Methods: This nursing care intervention employed a case study approach and was conducted on two pregnant women with anemia.
Results: The results showed that red guava juice administered over 7 days had an effect on both participants. The participant with anemia due to nutritional deficiency experienced an increase from 9.1 g/dL to 13.4 g/dL, with symptoms decreasing by day 3 and disappearing by day 5, while the respondent with anemia due to hereditary factors showed an increase from 10.2 g/dL to 11.1 g/dL, with symptoms decreasing by day 3 and disappearing by day 7.
Conclusion: Red guava juice is effective as a supplement for increasing hemoglobin levels due to its high vitamin C content, which aids in iron absorption.
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