When Should Pregnant Women Consume Iron? This Is Doctor's Recommendation

For women who are pregnant, good nutrition is needed for the health of the mother and fetus. Good nutrition also comes from healthy foods.
Pregnant women are strongly advised to eat foods high in iron, such as spinach, red meat, red beans, and others. Iron deficiency can cause anemia in pregnant women and the risk of low birth weight babies.

Consumption of iron supplements is also required by pregnant women. Provision of iron supplements in pregnant women should be in accordance with hemoglobin levels in the blood.
"Depending on the circumstances, iron supplements can be given to pregnant women or not, but first it must be seen that hemoglobin levels need iron or not."

Normally, the hemoglobin level in the blood of pregnant women at 3 months and 6 months is less than 11 g / dL. While at 9 months the levels will be reduced to less than 10.5 g / dL. And more than 50 percent of pregnant women are iron deficient.

Therefore, doctors recommend additional iron supplementation in phase after 6 months. "Because at that time the nausea began to decrease, starting 16 weeks we provide iron supplementation,"

Supplementation of iron supplements should not end at delivery, but until the puerperium. Even suggesting continued until postpartum, in order to prepare for the next pregnancy.
"This is an important phase, so the next pregnancy is better than ever"

But it is very important to keep the levels of iron in the body, not to excessive. Because if excessive can cause side effects, nausea vomiting and constipation.
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