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The most common reason donors are temporarily deferred from giving blood is because they have a low hemoglobin.
The hemoglobin test is done to determine the amount of iron-containing pigment of your red blood cells. Because you are giving up red cells when you make a blood donation, the Food and Drug Administration (FDA) and the American Association of Blood Banks Standards require that your hemoglobin be at least 12.4g/dl. Why are red cells important? Blood is a living tissue composed of plasma, red blood cells, white blood cells and platelets.
The body needs iron to help produce hemoglobin. Red cells contain hemoglobin, a protein and iron compound. Hemoglobin is what gives blood its red color and is actually the part of the blood that transports oxygen and carbon dioxide molecules. What foods are rich in iron? Green leafy vegetables are high in iron content, as are red meats and whole grains. Foods poor in iron usually lack pigment. With a few exceptions, such as the potato and enriched white bread, it may help you to remember that white foods are not good builders of red blood cells! Hemoglobin Hints These foods are good sources of iron:
The hemoglobin test tells us if you have enough hemoglobin in your blood to safely donate. If you test slightly below minimum levels, it means that you may have enough hemoglobin for yourself, but not enough to share. You should concentrate on eating iron-rich foods, then try to donate again in a week or two. |
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