Nutrition is of particular importance to people with hemophilia, because what is consumed can reduce risks of bleeding and improve blood clotting. To meet this goal, eat and drink foods rich in the following nutrients:
Vitamin K (spinach, broccoli, turnip greens, cabbage, asparagus, dark green lettuce, oats, bran, alfalfa, soybeans, whole wheat breads, canola, soybean and olive oils, kelp, beef liver, green tea) – Helps produce prothrombin, which aids in blood clotting, and glycogen, which may help to improve liver function and blood clotting. Also good for controlling excessive bleeding.
B Vitamins (egg yolks, meats, poultry, fish, fermented cheese, dry milk, bananas, brewer’s yeast, peas, corn, orange juice, peanut butter, whole grains, soybeans) – These eight vitamins, which include riboflavin and niacin, help form red blood cells.
Vitamin C (oranges, apples, kiwi fruit, spinach, blueberries, Brussels sprouts, strawberries, papaya, pineapple) – May improve blood clotting, and stimulates your body’s production of collagen, which may reduce the severity of bruising associated with hemophilia.
High calcium (milk, cheese, ice cream, soy milk, asparagus, tofu, yogurt, figs, broccoli, kale, dandelion greens) – Supports platelet formation and blood clotting, and may help prevent excessive wound bleeding.
Iron (grains, meat, poultry, fish, vegetables, legumes, nuts, soy products) – Key in forming part of hemoglobin, the oxygen-carrying protein in red blood cells.
Watch how much you eat of these items as well. Increased weight strains your joints and muscles, and can lead to further complications, including bleeds in susceptible joints. The Centers for Disease Control and Prevention report teens and children with hemophilia in particular are almost twice as likely to become overweight as the general population.
Sources:
http://www.livestrong.com/article/368963-diets-for-hemophiliacs/
http://www.hemaware.org/story/making-better-food-choices