Pregnant: dietary iron.

Iron deficiency is the most widespread food shortages in western countries and the United States, in children, in women with pregnancy and especially pregnant women.

It is important to understand that pregnancy requires a significant increase in blood volume to meet the needs of the placenta and baby. This increase in blood volume requires extra iron, well above the needs of the body before pregnancy. In case of iron deficiency, the risk of maternal anemia is high. Pregnancy in this case may result in a baby of low birth weight.

Pregnancy-diet

Menstruation is a regular and moderate loss of blood. This can deplete iron stores in women of childbearing age. Anemia is a disease quite common in young women, partly because of menstruation, and partly because of unbalanced diets. Anemia can result in fatigue, irritability, shortness of breath and pallor. In some cases, anemia is mild, producing no symptoms.

In general, from the first consultation before pregnancy or early pregnancy, your doctor will check the mediocrity and hemoglobin to check your iron needs. Many women do not need an iron supplement, but a diet rich capable of ensuring their iron needs. In other cases, iron supplementation is indicated.

A diet rich in vegetables contain iron, the iron-rich plant foods: cabbage, broccoli, citrus, and red meat. It is essential to think of a good intake of citrus fruits because the vitamin C present in the citrus is useful for ensuring iron absorption in the gastrointestinal tract.

Foods rich in iron

Oysters

Red meat

Cereals

Eggs

Spinach

Baked beans

Prune juice

Grapes