Iron is required for the proper functioning of hemoglobin, the major red blood cell protein that carries oxygen and delivers it to tissues throughout the body. It is common for hemoglobin levels to dip during pregnancy, but if they fall too low, you are at risk of developing anemia. Iron deficiency anemia is linked to a higher risk of preterm delivery and low birth weight. It also impacts maternal health by decreasing resistance to infection and increasing the likelihood that you will require a blood transfusion. Low iron levels mean you have less reserves to draw on if you lose a significant amount of blood during delivery.
Causes
During pregnancy, your blood volume increases by up to 50 percent to support the placenta and your developing baby. All of that extra blood requires iron-containing hemoglobin. If your diet was low in iron before your pregnancy, you may not have sufficient iron stores to meet this increased demand in your second and third trimesters. Your risk is also higher if you have a history of heavy menstrual bleeding.
Symptoms
Iron deficiency anemia may begin with mild symptoms that are difficult to pinpoint, especially when your body is experiencing so many changes during pregnancy. Anemia will worsen over time and may cause fatigue and weakness, pale skin, dizziness and headache. Other signs are numbness in the extremities and difficulty maintaining body temperature. You may feel short of breath and experience periods of rapid heartbeat as your heart works harder to supply the body with oxygen.
Prevention
The U.S. Center for Disease Control recommends that all pregnant women take a prenatal vitamin that includes 30 milligrams of elemental iron. In addition to your daily prenatal, choose foods rich in iron such as lean red meat, poultry, seafood and shellfish. The iron in animal products is absorbed more readily than that of plant sources. Vegetarian sources of iron include beans, lentils, raisins, dates, prunes, leafy green vegetables, whole grain breads, nuts and seeds, blackstrap molasses, oatmeal, and iron-fortified cereals. Calcium and caffeine block the absorption of iron, so try to consume these foods at different meals.
Treatment
Your healthcare provider will probably test your iron levels at the beginning of your pregnancy and again between 24 and 28 weeks. A simple blood test measures the amount of red blood cells and the level of hemoglobin in your blood. In many cases, these tests can identify low iron before you develop the symptoms of anemia. Your doctor may recommend dietary changes or an additional iron supplement to boost low iron levels. Some women experience nausea, vomiting or constipation as side effects of iron supplements. Talk to your doctor about ways to alleviate these issues which may include taking the supplement at a different time or day or with a meal.
Member Comments