Iron-rich foods: Leafy greens (spinach, kale), legumes, red meat (in moderation), and nuts
Footnotes Edited by: Bernd Rosenkranz, Fundisa African Academy of Medicines Development, South Africa Reviewed by: Kacper Nijakowski, Poznan University of Medical Sciences, Poland Miriam Njoki Karinja, Science for Africa Foundation, Kenya Data availability statement The original contributions presented in the study are included in the article/Supplementary Material, further inquiries can be directed to the corresponding author
Medical Condition Adjustments: The Sixth Key Guideline Adjusting B12 doses is key for people with health issues that affect how nutrients are absorbed
Why injection rather than oral supplements
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