Anemia in pregnancy
Iron deficiency during pregnancy affects about 50% of women. Being a crucial factor in the process of tissue oxygenation and the base for the development of hemoglobin and red blood cells, deficiency of iron can cause many negative impacts. Iron delivers oxygen to the tissues. Anemia affects both, mother and baby. It is noticed that reserves of iron will be used primarily by a baby and then by a mother. Levels of measured iron differ depending on lab equipment, so it should be measured by the same equipment several times in a row. Finally, if the hemoglobin level is below 11g/dL, we can confirm iron deficiency and anemia.
Iron metabolism Iron stores are sometimes depleted slowly, without specific symptoms. Active mothers will notice symptoms such as lack of energy, pallor, fatigue, apathy, fainting, and breathlessness. Additional features include headaches, dizziness while trying to get up, strong cravings for meat, etc.
Daily iron intake should be about 15 mg. The average individual contains 3-4 g of iron, most of it is present in the bone marrow. These reserves are used for building up red blood cells and the rest of it is kept in the form of ferritin, easily accessible when needed.
Cause of iron deficiency
Previously, there was an opinion about the anemia problem present only in developing countries because they lack in proper diet and now we see this same problem all over the world because people are poorly informed about proper diet and very often choose fast, bad choices. One of the common myths is a belief that red meat contains most of the iron, but when compared with other sources, such myth can be easily crushed. Red meat is often contaminated with antibiotics, steroids and even parasites so choosing another source, plant-based, has proved as much better.
Common sources of iron are beans, lentils, dark red vegetables (spinach), dried apricots and peaches, beetroot, spirulina, black olives, blueberries, tofu, egg yolks, pumpkin seeds. As we can see from this list, most of the sources are easily accessible no matter where an individual (mother) is based but a lack of information is the reason why we eat less of healthy foods.
Recent researches found that daily intake of artificial Magnesium for easing cramps and muscle pain in pregnancy, is causing a lack of iron. More about this specific issue will be presented in the next blog. The total iron intake for a pregnant woman should be 1000mg. While trying to maintain a healthy weight gain, this data should be seriously considered and result in a healthy diet rich in iron. Favorable weight gain during pregnancy is between 10-14 kg so being active and consuming healthy food will lead to a normal birth delivery and a baby with a healthy weight.
