What food is good for blue whites of eyes

Eyes are the windows to the soul and are very important to everyone. Some people have special symptoms in the whites of their eyes, such as blue whites, which makes patients worry whether there is a disease in the body that causes eye discomfort. In fact, this symptom is the result of iron deficiency in the body. Iron is a particularly important substance for the sclera layer. Lack of iron will cause the sclera to become thinner and cause the whites of the eyes to turn blue. So what should you eat if your whites of your eyes turn blue?

Iron deficiency anemia can occur in the following situations:

1. Increased iron requirement and insufficient iron intake: Rapidly growing infants, children, women with heavy menstruation, and women during pregnancy or lactation have increased iron requirements. If the diet lacks iron, it can easily lead to iron anemia.

2. Iron malabsorption: Iron deficiency anemia due to iron absorption disorder is relatively rare.

3. Blood loss: Blood loss, especially chronic blood loss, is the most common and important cause of iron deficiency anemia. Gastrointestinal bleeding such as ulcer disease, cancer, hookworm disease, esophageal varicose bleeding, hemorrhoidal bleeding, antral gastritis after taking salicylates and other diseases that can cause chronic bleeding, menorrhagia in women and hemolytic anemia with hemosideruria or hemoglobinuria can all cause iron deficiency anemia. The occurrence of iron deficiency anemia is a gradual process over a long period of time. During the iron depletion period, stored iron is depleted and serum ferritin decreases. There is no anemia at this time, but the iron deficiency will worsen. Stored iron is depleted, serum ferritin and serum iron decrease, total iron binding capacity increases, and iron deficiency anemia occurs.

The principles of treating iron deficiency anemia are: 1. Etiological treatment: eliminate the causes of iron deficiency and anemia as much as possible; 2. Supplement sufficient iron for the body to synthesize hemoglobin and replenish the body's iron storage to normal levels.

1. Etiological treatment: Etiological treatment is of great significance to the effect and speed of correcting anemia and preventing its recurrence.

2. Iron therapy:

(I) Oral iron preparations: The most commonly used preparations are ferrous sulfate and ferrous fumarate (ferrous fumarate). Avoid drinking tea while taking medicine to prevent the iron from being precipitated by tannic acid and unable to be absorbed.

(ii) Iron injection: Generally, oral medication is used as much as possible. Iron injection is only used in the following cases:

① Poor intestinal absorption of iron, such as after gastrectomy or gastrointestinal anastomosis, chronic diarrhea, steatorrhea, etc.;

② Gastrointestinal diseases may be aggravated by oral iron supplements, such as peptic ulcer, ulcerative colitis, segmental colitis, gastrointestinal dysfunction after gastrectomy, and persistent vomiting during pregnancy;

③ Even after the dosage of oral iron supplements is reduced, severe gastrointestinal reactions still occur. Commonly used iron injections include iron dextran and sorbitol ferric citrate.

(III) Auxiliary treatment: Strengthen nutrition and increase iron-rich foods. For iron-supplementing diet, you should eat more foods that are rich in iron and have a high iron absorption rate, such as animal liver, lamb, beef, fish, eggs, black fungus, milk, beans and green leafy vegetables. You should also eat more foods rich in iodine, such as kelp, jellyfish, saltwater fish, dried shrimps, etc. Animal liver contains 25 mg of iron per 100 grams, and the absorption rate can reach about 22%; red meat, such as lean pork and lean beef, contains 2.4 mg and 3.2 mg of iron per 100 grams respectively, and the absorption rate can also reach 22%; animal blood contains 3-4 mg of iron per 100 grams, and the absorption rate is 12%.

In addition, the iron content in soybeans and soy products is not low. Every 100 grams of soybeans contains 11 mg of iron, and the absorption rate reaches 7%. They should be eaten regularly. It is particularly important to point out that although the iron content in egg yolks is high, the absorption rate is only 3%. Therefore, eating more egg yolks on a regular basis is not the best food for preventing and treating iron deficiency anemia.

Eat more vegetables containing vitamin C, such as celery, leeks, radish leaves, etc. The vitamin C contained in them can promote iron absorption. Oral iron supplements are inexpensive and convenient, and are an effective medicine for treating iron deficiency anemia. Ferrous sulfate is the most commonly used. Its iron absorption rate is higher than other ferrous tablets. It is taken 3 times a day, 0.3-0.6 grams each time, and a course of treatment is 8 to 12 weeks. Start with a small dose and then gradually increase the dose.

Because certain medicines and foods can form insoluble complexes with iron and affect the absorption of iron, ferrous sulfate should not be swallowed 1 hour before or 2 hours after taking these foods. These foods include eggs, dairy products, bread and other cereals, sodium bicarbonate, oxalic acid, phosphates and tetracycline. Ferrous sulfate tablets: 0.3 grams per tablet. Take orally 0.3~0.6 grams each time, 3 times a day. Children should take 0.1-0.3 grams orally, 3 times a day. Taviron (brown viscous liquid): contains ferrous sulfate, vitamins C, B6, and B1: 10 ml each time, 3 times a day.