Anemia occurs when the number or size of a person’s red blood cells are too low. Red blood cells are important because they carry oxygen from your lungs to all parts of your body. Without enough oxygen, your body cannot work as well as it should, and you feel tired and run down. Anemia can affect anyone, but women are at greater risk for this condition. In women, iron and red blood cells are lost when bleeding occurs from very heavy or long periods.
Anemia is common in pregnancy because a woman needs to have enough red blood cells to carry oxygen around her body and to her baby. So it's important for women to prevent anemia before, during and after pregnancy. Usually, a woman becomes anemic because her body isn’t getting enough iron. Iron is a mineral that helps to create red blood cells. About half of all pregnant women don’t have enough iron in their body. In pregnancy, iron deficiency has been linked to an increased risk of preterm birth and low birthweight.
You can help lower your risk of anemia by eating foods that contain iron during your entire pregnancy. These foods include:
Poultry (dark meat)
Dried fruits (apricots, prunes, figs, raisins)
Oatmeal
Whole grains
Blackstrap molasses
Liver
Seafood (learn about the safe kinds of seafood you can eat during pregnancy)
Spinach, broccoli, kale and other dark green leafy vegetables
Baked potato with skin
Beans and peas
Nuts and seeds
Foods containing vitamin C can increase the amount of iron your body absorbs. So it's a good idea to include these in your new daily diet:
Orange juice
Tomatoes
Strawberries
Grapefruit
Coffee, tea, egg yolks, milk, fiber and soy protein can block your body from absorbing iron. So during pregnancy, it's also a good idea to avoid consuming too much.
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