There are many hazards of iron deficiency in pregnant women, iron deficiency anemia will occur, which will lead to the reduction of maternal immunity, increase the incidence of premature delivery, and affect the brain development of the fetus, causing irreversible damage. So, what do pregnant women eat without iron? Let's have a look
Animal blood: rich in heme iron, easily digested and absorbed by human body. Often eat animal blood and tofu soup, has a good role in the prevention and treatment of iron deficiency anemia.
Lean meat and eggs: rich in iron, it can also help pregnant mothers nourish yin, moisten dryness, support healthy qi, and make them healthier.
Auricularia auricula, jujube and red bean: these foods are rich in iron. Regular consumption can not only prevent iron deficiency anemia, but also nourish and strengthen the body.
2. Pregnant women need to produce more hemoglobin to supply the developing baby and placenta, so they need much more iron per day than ordinary people need. However, the absorption rate of iron in daily diet is very low, and many pregnant women may suffer from iron deficiency in early pregnancy. For the increase of iron demand, pregnant women who can't meet the requirements of food supplement should be given iron supplement. They can take iron after meals. The edge tablet can absorb iron evenly, which can play a good effect of iron supplement, prevent and improve iron deficiency anemia.
3. Pregnant women lack iron and eat more vegetables and fruits. Vegetables and fruits are also good for iron supplement. This is because vegetables and fruits are rich in vitamin C, citric acid and malic acid. These organic acids can form complexes with iron, thus increasing the solubility of iron in the intestine, which is conducive to the absorption of iron. Fruits and vegetables containing vitamin C: fresh dates, oranges, oranges, red fruits, strawberries, kiwifruit, sour dates and seabuckthorn are the fruits; green peppers, tomatoes, spinach, cauliflower, amaranth and alfalfa are the vegetables.
4. The pregnant women with iron deficiency are prone to iron deficiency anemia, so we should pay attention to protein supplement when we supplement iron in our diet. Because the production of hemoglobin needs not only iron, but also protein. Only enough protein can improve the effect of iron supplement. High protein foods include milk, eggs, soybeans, lean meat, etc.
The harm of iron deficiency in pregnant women is not iron deficiency, because it will affect the normal development of the baby in the stomach. Iron is the main raw material to produce hemoglobin in the body. 2 / 3 of iron in the body exists in hemoglobin, and the other 1 / 3 is stored in liver, spleen, bone marrow and small intestine epithelial cells. Only reasonable iron supplementation can make pregnant women and babies healthier.
Moreover, during pregnancy, the body of pregnant women's demand for iron is greatly increased. After pregnancy, the blood volume in the body will increase nearly 50% than usual, which is easy to produce physiological anemia. If the iron is insufficient, the symptoms of iron deficiency anemia will occur. In order to meet the needs of the growth and development of the pregnant woman and the fetus, enough iron should be added during pregnancy, so as to make more hemoglobin and maintain the normal needs of the body.
Pregnant women need about 1000 mg of iron in the whole pregnancy (15% - 20% more than non pregnant women), including 400-500 mg of iron for the fetus, 60-100 mg of iron for the placenta, 40-50 mg of iron for the uterus, 400-500 mg of iron for the increase of maternal hemoglobin, and 100-200 mg of iron for blood loss in childbirth.
In order to avoid the harm of anemia during pregnancy to the mother and fetus, it is necessary to supplement iron from the early stage of pregnancy, mainly to increase the intake of iron containing food and prevent iron deficiency anemia.