Precautions for pregnant women to supplement iron
Release time : 09/05/2025 09:30:04
According to World Health Organization data, 40% of pregnant women suffer from iron deficiency anemia.
The physiological characteristics of women make them more susceptible to anemia. However, in addition to their physiological characteristics, there are some misconceptions about diet and behavior habits among women, which also contribute to the cause of iron-deficiency anemia.
Conversely, some expectant mothers over-supplement iron, believing that excessive intake of iron is beneficial. Continuous and prolonged use of medication to supplement iron is also not scientifically sound.
Let's take a look at some common misconceptions and precautions regarding iron supplementation for pregnant women! Pregnant women should be cautious of the following when it comes to iron supplementation: 1. Drinking soy milk can hinder the absorption of iron by the body.
People with anemia symptoms, especially children, adolescents and pregnant women should reduce the intake of soy milk when they supplement iron.
This is because the proteins in soybeans can inhibit the absorption of iron by the human body.
That is to say, if you drink soy milk while eating iron-rich foods, the absorption rate of iron will significantly decrease, and thus, it will not be effective in replenishing your blood.
Therefore, when consuming foods rich in iron, such as red meat, animal liver, and duck blood, or taking iron supplements, it is best to refrain from drinking soy milk for several hours.
2. It is advisable to take iron supplements with Vitamin C after meals.
The iron preparation for blood replenishment can cause certain irritation to the gastric mucosa, so it is best taken after meals, preferably half an hour after.
Moreover, it's best to supplement with Vitamin C, which can enhance the absorption of iron.
3. Iron supplementation for pregnant women should be moderate.
During pregnancy, it is appropriate to increase the intake of nutrients and consume foods rich in iron. It is important to ensure adequate protein, vitamin B1, vitamin B2, and other vitamin-containing food items.
For pregnant women with anemia, it is important to ascertain the cause of the anemia and rule out conditions such as thalassemia to avoid indiscriminate iron supplementation.
If the pregnant mother has developed severe anemia, the treatment plan should be determined based on the severity of the condition. The main method of treatment is oral iron supplementation, such as the right-handed sulfate iron solution from Daining, which has a good taste and is currently the best medication for iron supplementation.
Mild anemia should be treated with dietary supplements, such as foods containing high iron content, like animal liver, heart, kidneys (testicles), etc.
4. For many pregnant women interested in the safety of medications indicated on the label as "uncertain safety for use during pregnancy and lactation," it is not entirely inappropriate to use these medications, but caution is advised, and consultation with a doctor is recommended.
The indication on the instruction leaflet is "Not yet clear," which means that there are no problems after animal testing, but due to some reasons, there have not been relevant tests in humans. Therefore, these drugs should not be used without authorization.
Misconception 1: Conveniently taking iron supplements. The iron supplements used by pregnant women should be decided based on whether the blood tests show anemia, and it is generally necessary to take iron supplements only after a doctor's examination and advice for iron supplementation.
Furthermore, it is essential to consume or take iron supplements with meals or after meals to reduce the irritation of the gastrointestinal tract. Moreover, the protein in food can enhance the absorption rate of iron.
In the early days, iron supplements were primarily composed of iron compounds such as ferrous sulfate. The absorption rate of these compounds was generally not high, and they were also prone to causing constipation.
The iron chelated with amino acids (protein) has higher absorption rate and less tendency to cause constipation.
Misconception 2: Consuming eggs and milk is sufficient in nutrition? The iron content in milk is very low, and its absorption rate is only 10%.
Some of the proteins in eggs will inhibit the absorption of iron.
For instance, infants fed with milk may suffer from iron-deficiency anemia if they are not introduced to complementary foods.
Thus, although milk and eggs are rich in nutrients, relying on them to supplement iron is unwise.
Misconception 3: There is no relationship between vegetables and fruits and iron supplementation. Many people are unaware that consuming more vegetables and fruits can also be beneficial for iron supplementation.
This is because fresh vegetables and fruits contain vitamins C, citric acid, and malic acid. These organic acids can form complexes with iron, increasing the solubility of iron in the intestine and facilitating its absorption.
However, vitamin C is divided into the reduced form and oxidized form; only the reduced form of vitamin C can effectively enhance the absorption and utilization rate of iron.
Fresh fruits with a sour flavor, such as kiwi, have the highest content of ascorbic acid in their raw form.
Misconception 4: Anemia in pregnant women is due to iron deficiency. In the majority of cases of anemia during pregnancy, it is caused by iron deficiency. However, some pregnant women may suffer from folate deficiency. During pregnancy, cells and tissues grow rapidly, necessitating an increased intake of folate. Moreover, the serum folate levels in pregnant women gradually decline with advancing gestational age. If the intake is insufficient, pregnant women often develop megaloblastic anemia due to folate deficiency, especially in the later stages of pregnancy.
Therefore, when considering the prevention and treatment of anemia in pregnant women and nutritional supplementation, it is essential to not overlook the use of foods rich in folic acid.
Misconception 5: Iron supplementation for pregnant women is beneficial for everyone. In reality, for healthy pregnant women, not everything is beneficial; experts advise against excessive iron supplementation.
Pregnancy itself can stimulate the mother's absorption of iron, and as long as one does not drink coffee or tea (as iron is precipitated with tannins in tea, which interferes with its absorption).
By maintaining a balanced diet, one is not deficient in iron.
No matter what type of iron supplementation, excessive intake can easily lead to toxicity, and it is important to follow the doctor's prescription for dosage.
Misconception 6: Eating meat is detrimental to health. Some women are misled by media advertisements, focusing on the health benefits of plant-based foods, resulting in an excessively low intake of animal-based foods rich in iron.
In reality, animal foods are not only rich in iron but also have a high absorption rate.
The iron element in plant food is interfered by phytic acid and caffeic acid.
Thus, avoiding meat can lead to iron-deficiency anemia.
What are the effects of iron supplementation for pregnant women? Iron supplementation is crucial for women, especially those who are pregnant. It is a requirement for women's bodies after pregnancy and also a requirement for protecting their health during pregnancy
So, what are the benefits of iron supplementation for pregnant women? Let's learn about it together below
1. After pregnancy, the amount of blood in the body will increase by nearly 50% compared to usual
Therefore, pregnant women need to supplement iron in order to produce more hemoglobin.
2. Iron supplementation for pregnant women, especially during the second and third trimesters, can supply energy to the developing fetus and placenta.
3. Iron supplementation for pregnant women can compensate for the insufficient iron stores prior to pregnancy.
Methods of iron supplementation for pregnant women. Iron is one of the main ingredients for the production of red blood cells in the human body. Pregnancy-induced iron deficiency anemia can cause symptoms such as palpitations, shortness of breath, dizziness and fatigue in pregnant women. It can also have adverse effects on the fetus.
To save pregnant women from the sweltering heat, here are four methods for iron supplementation for expectant mothers.
1. Eat iron-rich foods. If a woman plans to become pregnant, she should start consuming iron-rich foods in adequate quantities before becoming pregnant.
Common iron-rich foods include animal liver, lean meats, animal blood, egg yolks, soy products, dates, wood ear mushrooms, etc.
2. Consumption of foods that aid in iron absorption can be supplemented with a variety of fruits and vegetables, not only for nutritional balance but also for effective iron absorption.
Although fruits and vegetables do not contain a high amount of iron, they do contain vitamin C that can promote the absorption of iron in the intestine.
3. When using a cast iron pan or spatula to stir-fry, small pieces of iron can be generated. These iron shards dissolved in food form soluble iron salts that are easily absorbed by the intestines.
Additionally, use less aluminum pots for cooking because aluminum can inhibit the absorption of iron.
4. In daily life, it is advisable to avoid excessive consumption of tea and coffee to prevent iron loss. This is because the tannins in tea and polyphenols in coffee can form insoluble salts with iron, thereby inhibiting its absorption.
Foods for Iron Supply During Pregnancy Iron deficiency is one of the common nutritional deficiencies during pregnancy, which threatens the health of both the pregnant woman and her fetus.
Therefore, it is important to pay more attention to the supplementation of iron during pregnancy.
Below, let us delve into the knowledge of iron-rich foods for pregnant mothers and recommend that they choose to consume them.
1. Animal Liver: The organs of an animal are the preferred source of iron supplementation, and pregnant women with anemia symptoms can drink pig liver soup twice a week to promote the production of red blood cells.
2. Various lean meats: The lean meat from various animals contains a large amount of iron, which can be replenished with the consumption of such foods.
Pregnant women who do not like the organs can choose to eat the animal meat that they prefer according to their taste and thus supplement iron.
3. Egg yolk: One hundred grams of egg yolk contain 7mg of iron, and the egg protein and trace elements are rich, which is very suitable for pregnant women to supplement their nutrition.
4. Soybeans and their products: 100g of soybeans and soybean meal contains iron in the amount of 11mg, according to traditional Chinese medicine research, eating soybeans is very good for iron supplementation.
5. Fruits: Research has found that cherries are rich in iron and are an excellent source of iron-rich fruits.
Moreover, grapes, peaches, pineapples, kiwifruit, longan, bananas, etc. are also rich in iron.
*The medical information in this text is for reference only.
In case of discomfort, it is advised to seek medical attention immediately for a precise diagnosis and treatment.