Anemia is one of the diseases that can complicate pregnancy if it is not kept at bay. During pregnancy, the volume of blood plasma increases, so the woman needs increase consumption of iron-rich foods to guarantee the oxygen supply that the baby requires to grow healthy.
Approximately half of pregnant women have some degree of anemia, especially after the 20th week of gestation, however, nutritional iron supplements are not always necessary as they may increase the risk of premature birth and low weight. Most of the time, it is enough to make sure that foods that provide the necessary iron dose are included in the pregnant woman's diet.
Iron needs in pregnancy increase from 1-2.5 mg / day at the beginning to 6.5 mg at the end of pregnancy. A balanced diet is enough to compensate for this requirement because the pregnant woman's body is so wise that it also increases the absorption capacity of iron as gestation progresses.
Therefore, what you should try is to eat foods with high iron content such as chard, spinach (and green leafy vegetables in general), almonds, lentils, fish and shellfish and red meat
It is also important combine these foods with foods rich in vitamin C, such as kiwi, orange or lemon, as they contribute to iron being better absorbed by the body.
On the other hand, there are foods that limit the absorption of iron such as dairy products, therefore they should be consumed in intakes other than those containing iron. In addition, you should limit the consumption of coffee and tea that also prevent its absorption.
