SYSTEMATIC LITERATURE REVIEW: THE EFFECTIVENESS OF RED SPINACH IN INCREASING HEMOGLOBIN LEVELS IN ADOLESCENT GIRLS

Abstract

Iron-deficiency anemia is a prevalent health concern among adolescent girls and has the potential to impair concentration, reduce productivity, and increase the risk of future pregnancy complications. Red spinach (Amaranthus tricolor L.) is a locally available food source rich in iron, vitamin C, and antioxidants, making it a promising dietary intervention for improving hemoglobin levels. This study aims to evaluate the effectiveness of red spinach consumption in increasing hemoglobin levels among adolescent girls through a systematic literature review. The review was conducted following PRISMA guidelines using the Systematic Literature Review approach. Article searches were performed through the Harzing’s Publish or Perish application using the Google Scholar database, with the keywords “red spinach” AND “hemoglobin levels” AND “adolescent girls”. Inclusion criteria consisted of articles published between 2021 and 2025, studies involving adolescent female participants, interventions using red spinach, publications in Indonesian or English, and full-text availability. Of the 200 articles identified, eight met the eligibility criteria. The findings indicate that all included studies reported an increase in hemoglobin levels after the administration of red spinach in various forms such as extracts, juices, puddings, biscuits, and other processed products within an intervention period of 7 to 14 days. The improvement in hemoglobin levels is associated with the non-heme iron content of red spinach, supported by vitamin C, which enhances iron absorption and erythropoiesis. Therefore, red spinach is proven to be effective and holds considerable potential as a complementary strategy alongside iron supplementation programs.