Regardless of your hemophilia type — A, B or C — the goal is to keep your joints strong and healthy and to keep extra weight off to avoid muscle strains and bleeding in vulnerable joints. 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, soybeans, whole wheat bread, soybean and olive oils, 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. Foods rich in vitamin K can help platelets function properly. Vitamin K plays an essential role in platelet function and blood coagulation, helping to regulate the enzymes required for blood clot formation. Foods rich in vitamin K include leafy greens like Carrots, beet greens and beets juiced together have all the necessary nutrient components to increase hemoglobin and red blood cell count. Also juice dark green, leafy vegetables (i.e. kale, spinach, parsley, dandelion greens, etc.).
B Vitamins (egg yolks, meats, poultry, fish, bananas, 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, spinach, 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, Ragi) – 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.