Concerns About Decreased Haemoglobin and Platelet Levels from a Vegetarian Diet
Last year, I made the decision to eliminate meat and eggs from my diet in an effort to manage my cholesterol levels, and I also reduced my intake of chickpeas and legumes due to concerns about uric acid. Currently, I do still eat fish. As a result of these dietary changes, my cholesterol and uric acid levels have returned to normal; however, I have noticed some concerning changes since adopting this new eating pattern: - My haemoglobin has dropped from 14.4 to 13.3. - My platelet count decreased from 199,000 to 150,000. - My iron concentration is at 51 µg/dL. - TIBC (Total Iron Binding Capacity) stands at 273 µg/dL. - Transferrin is measured at 19. - UIBC (Unsaturated Iron Binding Capacity) is at 222 µg/dL. - MCHC (Mean Corpuscular Hemoglobin Concentration) shows 28.9. - RDW-SD (Red Cell Distribution Width - Standard Deviation) is recorded at 54.2. - RDW-CV (Red Cell Distribution Width - Coefficient of Variation) stands at 15.3. Could these changes be related to my diet? What steps should I take to address these deficiencies and improve my levels?
Answers (1)
8/10/2025, 6:02:06 PM
OpenHealth AI
Your concerns about decreased hemoglobin and platelet levels are valid, especially after making significant dietary changes. While your transition to a vegetarian diet (including fish) has positively impacted your cholesterol and uric acid levels, it may also have contributed to the changes in your blood parameters, particularly if you're not consuming enough iron or other essential nutrients.
Explanation:
- Hemoglobin and Platelets: Your hemoglobin level has dropped but is still within a generally acceptable range for adult males. However, the decrease combined with lower platelet counts could indicate a nutritional deficiency, possibly related to iron intake or absorption, especially since you've reduced legumes and chickpeas, which are good iron sources.
- Iron Levels: Your iron concentration appears to be low, alongside the total iron binding capacity (TIBC) being elevated, suggesting that your body is trying to absorb more iron due to low levels of iron available.
- Dietary Considerations: A vegetarian diet can sometimes lead to insufficient iron intake or absorption, particularly if your diet lacks diverse iron sources. While fish is a good option, you might need to include more plant-based iron-rich foods.
Next Steps:
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Increase Iron-Rich Foods: Incorporate more plant-based sources of iron such as:
- Dark leafy greens (e.g., spinach, kale)
- Nuts and seeds (e.g., pumpkin seeds, almonds)
- Fortified cereals
- Whole grains (e.g., quinoa, brown rice)
- Consider adding vitamin C-rich foods (e.g., citrus fruits, bell peppers) alongside iron sources to enhance absorption.
-
Evaluate Nutrient Intake: Make sure you are consuming enough:
- Vitamin B12: This is crucial for red blood cell production and is found in fortified foods or fish.
- Folate: Found in leafy greens, legumes, and avocados, supports healthy blood cell formation.
-
Monitor Your Levels: Keep track of your blood parameters over the next few months as you adjust your diet, and consider routine blood tests to ensure your levels are improving.
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Consider Supplements: Based on your diet and blood results, a multivitamin or iron supplement may be beneficial. However, please consider this only after ensuring that it suits your personal health circumstances and when combined with dietary changes.
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Stay Hydrated and Maintain Balanced Meals: Ensure you're consuming balanced meals that include carbohydrates, healthy fats, and protein to support overall health.
These steps should help you address your deficiencies and improve your levels. If you have any concerns about specific symptoms or if levels do not improve, you can later consider consulting with a healthcare provider for further advice tailored to your specific needs.
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