Before Donating:

Get a good night’s sleep.

Have a good breakfast or lunch about two hours before donating.

Drink extra water and fluids to replace the volume you will donate (avoid tea, coffee, or other beverages with caffeine).

Eat iron-rich foods — red meat, fish, poultry or liver, beans, iron-fortified cereals, raisins and prunes. Combine iron-rich foods with foods high in vitamin C. More Vitamin C enhances the absorption of non-heme iron in vegetables, fruits and fortified cereals. A glass of orange juice with breakfast can more than double the amount of iron your body absorbs. The trick is to make sure you eat the vitamin C foods with the iron-rich foods. They work only when eaten together.

Get your fiber but.... Dietary fiber may help lower cholesterol, yet too much fiber inhibits non-heme iron absorption. It’s because some types of fiber like bran bind to non-heme iron and move through the digestive system quickly, giving the iron little chance to be absorbed. However, as long as your daily fiber intake doesn’t exceed the recommended 30 grams, you needn’t worry.

During the Donation:

Wear clothing with sleeves that can be raised above the elbow.

Show the staff any "good veins" that have been used successfully in the past to draw blood.

Relax.

Take the time (at least 10 minutes) to enjoy a snack and a drink in the refreshments area immediately after donating.

After Donation:

Re-hydrate by drinking plenty of fluids over the next 24-48 hours.

Avoid strenuous physical activity or heavy lifting for about five hours after donation.

If you feel light headed, lie down, preferably with feet elevated, until the feeling passes.

In rare cases when bleeding occurs after removing the bandage, apply pressure to the site and raise your arm for 3-5 minutes; if bleeding or bruising occurs under the skin, apply a cold pack to the area periodically during the first 24 hours.

If for any reason something doesn’t feel right, call the American Red Cross toll free number provided to you after your donation.

Enjoy the good feeling that comes with knowing that you may have saved as many as three lives.

 

The most common reason donors are deferred (turned down) from donating is low iron (hemoglobin or hematocrit level) in the blood (this condition may also be referred to as anemia). Iron level fluctuates everyday and diet plays a crucial role in having sufficient levels. The charts on this page contain many iron rich foods.

Fish Poultry & Meat Sources	Total Iron (mg.)
Clams, cooked, moist heat Oysters, cooked, moist heat Deer, game meat, roasted Tuna, light, canned, water Shrimp, cooked, moist heat Top round, broiled Lamb, loin, roasted Beef, ground, extra lean, broiled Haddock, cooked, moist heat Chicken, leg, roasted Turkey, light meat w/o skin, Pork, tenderloin, roasted Chicken, breast, roasted	15.1 5.63 3.80 2.72 2.62 2.34 2.07 2.00 1.14 1.31 1.31 1.31 1.04
Plant Sources	Total Iron (mg.)
Total Cereal** Cream of Wheat, cooked** Tofu, raw, regular Molasses, cane, blackstrap Cheerios** Potato, baked with skin Kidney beans, cooked Lima beans, cooked Spaghetti, cooked** Hummus Artichokes, cooked Oatmeal, cooked Peas, edible podded, cooked Kidney beans, canned Figs, dried Prunes, dried Bread, whole wheat Raisins	18.0 7.60 6.65 5.05 4.50 2.75 2.58 2.08 1.96 1.94 1.62 1.59 1.58 1.57 1.25 1.04 1.00 0.93
** These plant sources are vitamin fortified All Iron content is based on a single serving size; Lean meat only unless otherwise noted.