Regular consumption of Guava juice may help lower the risk of iron deficiency anemia among women and teenage girls, according to a new review published in the journal BMJ Nutrition Prevention & Health.
Researchers found that drinking guava juice alongside iron supplements appeared to improve hemoglobin levels more effectively than taking iron supplements alone. The findings suggest that guava juice could become a simple and affordable nutritional tool in regions where anemia remains a major public health concern.
Iron deficiency anemia is particularly common among pregnant women and adolescent girls in many low and middle income countries. The condition can lead to fatigue, weakness, poor concentration and increased health risks during pregnancy.
Experts noted that guava is naturally rich in vitamin C, which helps the body absorb iron more efficiently. The fruit reportedly contains up to four times more vitamin C than oranges when compared by weight.
In addition to vitamin C, guava provides vitamin A, folate, dietary fibre and small amounts of iron, making it a nutrient rich food choice.
The review analysed 17 studies published since 2000, including research involving both pregnant women and teenage girls. Researchers combined data from 12 studies involving 235 participants.
Overall, participants who consumed guava juice experienced an average increase of 1.71 g/dl in hemoglobin levels. Teenage girls showed an average increase of 1.52 g/dl, while pregnant women recorded an average rise of 1.84 g/dl.
Five studies directly compared participants taking iron supplements alone with those taking supplements together with guava juice. The combined approach resulted in hemoglobin levels that were on average 1.29 g/dl higher.
Researchers said even modest increases in hemoglobin can significantly improve energy levels, cognitive performance and overall wellbeing.
However, the authors cautioned that the findings have limitations. Most of the studies were conducted in Indonesia, and differences in study design, dosage and participant characteristics may affect the results.
The researchers concluded that larger clinical trials are needed, but suggested that guava juice could potentially be incorporated into school nutrition programmes, maternal health initiatives and community health campaigns aimed at reducing anemia.
