Which dietary change is recommended to improve iron levels in the body?

Including more leafy green vegetables in the diet is a recommended dietary change to improve iron levels. Leafy greens, such as spinach, kale, and swiss chard, are good sources of non-heme iron, which is the type of iron predominantly found in plant-based foods. While non-heme iron is not as easily absorbed by the body as heme iron (found in animal products), these vegetables also contain vitamin C, which can enhance the absorption of iron when consumed together.

Incorporating a variety of leafy greens can help individuals increase their iron intake, especially for those who may be following vegetarian or vegan diets. This strategy can be particularly beneficial for populations at risk of iron deficiency, such as pregnant women, children, and individuals with certain health conditions.

The other options do not align with the goal of enhancing iron levels effectively, as increasing dairy could lead to calcium intake that may inhibit iron absorption, limiting red meat reduces a significant source of heme iron, and reducing fruit intake does not contribute positively to iron levels and may neglect the beneficial vitamin C needed for absorption.