Pregnant women are high -incidence people with anemia. There are data statistics: The prevalence of anemia in pregnant women is closely related to the relationship between gestational weeks.The prevalence of anemia before 13 weeks of pregnancy was 16.4%, and the peak of 28-37 weeks of pregnancy was peak, and the prevalence of anemia was 41.4%.
Anemia will not only affect the health of pregnant women, but also seriously affect the growth and development of the baby, and may even lead to premature birth and death.Due to the weakened physical resistance during pregnancy, if anemia occurs at this time, it is more likely to cause other complications.
Due to the average increase in blood capacity of pregnant women during pregnancy, coupled with early pregnancy reactions in the early pregnancy, most pregnant women will experience vomiting and loss of appetite.Decreased hemoglobin is caused, and when pregnant women’s hemoglobin is lower than a certain value, it will be anemia.
According to the Standards of the World Health Organization, the hemoglobin <11g/dl is anemia.
Common types of anemia during pregnancy: Iron deficiency anemia: The most common type of anemia in pregnant women in clinical clinic, because iron demand during pregnancy is more than normal, if the supply of iron cannot keep up, it is easy to occur with iron deficiency.Anemia; giant cell anemia: Most giant cell anemia is caused by lack of folic acid; regenerative disorder anemia: This type of anemia is rare among women during pregnancy, mainly manifested in bone marrow hematopoietic failure.
Therefore, in order to avoid the harm of anemia during pregnancy, blood supplementation should be something that every pregnant woman must learn.So, what should pregnant women prevent anemia?How should I scientifically nourish blood during pregnancy?
The source of the exogenous iron accounts for about 1/3 of the source of the human iron, mainly from food.Therefore, pregnant women should start with food.
1. Animal liver (iron content per 100g): Pork liver: 22.6mg duck liver: 35.1mg chicken liver: 12mg
Note: Eat 1-2 times a week, 50-100g each time.
2. Animal blood (iron content per 100g):
Duck blood 31.8mg pig blood 8.7mg chicken blood 25mg
Note: Eat once a week, 100g each time.
3. Red meat (iron content per 100g):
Lamb 3.9mg beef 2.7mg pork lean meat 3.0mg
Note: 50g of consumption per day.
4. Nuts and bacteria (iron content per 100g): black sesame 22.7mg white sesame 14.1mg dry fungus 97.4mg laver 54.9mg dry mushroom 51.3mg
Note: 2-3 times a week, about 15g each time.
5. Soy products and green leafy vegetables (iron content per 100g):
Soybean 8.2mg tofu 5.7mg black beans 5.2mg rapeseed 5.9mg pea 5.1mg spinach 2.9mg
Note: Eat 300-500g of vegetables and 15g of beans a day.
Pregnant women can supplement blood according to their preferences to increase the intake of iron in their diet.
Usually eat more fruits and vegetables rich in vitamin C, because vitamin C can effectively promote the absorption of iron.Fresh fruits rich in vitamin C include: vegetable heart, broccoli, green peppers, tomatoes, oranges, strawberries, kiwi, fresh dates, etc.
All in all, although the method of food supplement is good, it is generally suitable for preventing anemia. If pregnant women already suffer from iron deficiency anemia, they must supplement iron under the guidance of a doctor to avoid a more serious impact.