Low iron is a common problem during pregnancy, though many women are unaware of how easy it is to become iron-deficient. Even if you're eating a healthy diet, it's important to pay close attention to your iron intake, since your body requires twice as much of this essential nutrient as it did pre-pregnancy. Taking in too little iron can have serious consequences for your health and that of your baby.
Cause
Because your body's need for iron increases so much during pregnancy, iron deficiency during this period is very common; in fact, about half of pregnant women are low in iron, according to the March of Dimes. During pregnancy, your blood volume increases by 50 percent, and iron is needed to create hemoglobin for the red blood cells that deliver oxygen throughout the body. Your body also uses iron to nourish your growing baby and your placenta, reports BabyCenter.
Effects
Left untreated, iron-deficiency during pregnancy can affect both mother and baby. Iron-deficiency anemia increases the risk of preterm delivery and low birth weight. It has even been associated with a greater chance of stillbirth and newborn death, according to BabyCenter. And because your baby's iron stores at birth help nourish him during his first months of life, maternal anemia during pregnancy can increase his own risk of developing the condition as a baby. Additionally, pregnant women who are low in iron may have a reduced ability to fight infection, are more likely to need a blood transfusion and may be at greater risk for postpartum depression.
Symptoms
Iron-deficient women don't always experience symptoms, especially when the condition is mild. Common signs of a problem include fatigue, dizziness, pale skin, weakness, headache, rapid or irregular heartbeat, chest pain, irritability, shortness of breath, numb or cold feelings in the hands and feet, low body temperature and trouble concentrating. Severe iron-deficiency may also cause a condition called pica, which is characterized by cravings for nonfood items such as ice, clay or paper.
Prevention and Treatment
Your best strategy for preventing iron deficiency is eating plenty of iron-rich foods and taking a prenatal vitamin with iron, keeping in mind that pregnant women need 27 mg of iron per day. Foods high in iron include red meat, shellfish, dark-meat poultry, beans, tofu, potatoes, broccoli, dates, prunes, figs, raisins, beets, leafy greens, whole grain bread, nuts, seeds, oatmeal and iron-fortified foods. If your doctor determines that you're low in iron, she'll probably prescribe an iron supplement. To increase your body's absorption of iron from both supplements and plant-based foods, eat foods rich in vitamin C at the same time as iron, and avoid taking calcium supplements or antacids with calcium, or drinking tea or coffee with iron supplements or foods.
