Beating Anemia: A Guide to Maintaining Healthy Hemoglobin Levels During Pregnancy

A lack of red blood cells or hemoglobin in the body causes anemia, a common illness that can develop during pregnancy. This may result in signs like weakness, exhaustion, and breathing problems. Lack of iron in the diet during pregnancy is frequently the root cause of anemia since the body needs more iron to support the developing fetus.

Pregnant women can take the following actions to prevent or treat anemia:

Consume foods high in iron, such as red meat, chicken, beans, and leafy green vegetables. A source of vitamin C should be consumed along with these foods as vitamin C aids in the absorption of iron. Foods high in vitamin C include oranges, strawberries, and bell peppers, as some examples.

Take iron supplements: If you aren't receiving enough iron from your diet, your doctor may advise you to take an iron supplement. Iron supplements should be taken as prescribed and alongside a source of vitamin C to promote absorption.

Avoid ingesting calcium along with sources of non-heme iron because calcium can inhibit the absorption of non-heme iron, which is present in plant-based meals. Try to combine non-heme iron sources with a vitamin C source instead.

Folic acid should be consumed in sufficient amounts during pregnancy as it is crucial for the creation of red blood cells. Leafy greens, almonds, and fortified cereals are excellent sources of folic acid.

It's crucial to consult your doctor if you have anemia symptoms while pregnant in order to identify the root of the problem and the most effective course of action. In some situations, a blood transfusion may be necessary.