Supported by the World Health Organization, this special day emphasizes the importance of voluntary and unpaid blood donations in healthcare systems. It also draws attention to the critical role of nutrition in maintaining donor eligibility, promoting post-donation recovery, and strengthening the safety and continuity of the blood supply chain within communities.
Pre-Donation Nutrition: Focus on Iron Stores and Glycemic Balance
“As individuals preparing to donate blood are expected to meet appropriate BMI ranges, maintain adequate hemoglobin levels, and be in stable physiological condition, nutritional support plays a vital role in sustaining these parameters,” stated Asst. Prof. Akgöz.
Before donation, individuals are encouraged to consume iron-rich foods such as red meat, poultry, eggs, legumes, and dark green leafy vegetables. To enhance iron absorption, these should be paired with vitamin C sources like fresh fruits, lemon, or green peppers. Additionally, to maintain blood glucose stability, simple sugars should be avoided, and meals should be balanced with whole grains and adequate protein.
On Donation Day: Light and Balanced Intake Recommended
On the day of blood donation, donors are advised to avoid overly fatty, processed, or high-sugar foods. High-fat meals can cause lipemic (cloudy) blood samples, which may lead to donation rejection. Dietitians can provide clients with practical examples of light yet nutritious breakfasts or snacks to consume beforehand.
Post-Donation Support: Nutritional Aids for Recovery
Following donation, fluid intake should be increased at least one liter of water or natural beverages should be consumed to ensure proper hydration. Furthermore, to support the regeneration of red blood cells, foods rich in iron, folate (B9), vitamin B12, and riboflavin (B2) should be prioritized. Dietitians can accelerate post-donation recovery by tailoring nutrition plans based on the individual’s current dietary status.
Roles and Responsibilities of Dietitians
Dietitians not only guide healthy individuals planning to donate blood but also play a key role in monitoring frequent donors for potential micronutrient deficiencies and organizing appropriate nutritional support. Particularly in populations at higher risk of iron-deficiency anemia, such as women and young adults, regular follow-up with a dietitian ensures both donation safety and the maintenance of individual health.
Asst. Prof. Hasan Fatih Akgöz concluded with the following statement:
“Blood donation is not only a civic responsibility but also closely linked to the sustainability of personal health. The expertise and guidance of dietitians can make the donation process both safer and more effective.”
