A pregnant woman requires 15 milligrams of iron daily. Beyond supporting her own tissue changes, this iron also fuels fetal growth. Iron is a vital element for supplying the fetus's blood and tissue cells. In addition to absorbing iron for its increasing needs, the fetus must also store some iron in its liver. Simultaneously, the mother must build iron reserves to prepare for blood loss during delivery and breastfeeding.
Mild iron-deficiency anemia is a relatively common complication during pregnancy. While mild anemia has minimal impact on pregnancy and delivery, severe anemia can lead to premature birth, low birth weight, or stillbirth. Throughout pregnancy, the fetus and mother require approximately 800 milligrams of iron for red blood cell production. This need is particularly high during the final three months, as the fetus not only produces blood but also requires iron storage in its spleen.To prevent pregnancy anemia, adequate iron-rich foods must be consumed throughout pregnancy.
Iron-rich foods include liver, kidney, egg yolks, lean meat, black carp, shrimp, kelp, laver, black fungus, pumpkin seeds, sesame seeds, soybeans, and green leafy vegetables.If a pregnant woman consumes only plant-based foods, phytic acid can hinder iron absorption. Conversely, consuming only animal-based foods allows for greater iron absorption. However, combining both plant and animal foods can double iron absorption rates. This is because foods rich in vitamin C promote iron absorption.
Nevertheless, more iron is not necessarily better.The mucosal cells of the human small intestine contain specific proteins that bind iron. After iron from food is absorbed in the upper small intestine, biochemical reactions enable it to enter the bloodstream. It is then transported throughout the body as ferritin and stored in organs and tissues as ferritin and hemosiderin. Under normal circumstances, the iron excreted daily through feces, urine, and sweat remains balanced with the iron absorbed.
However, if pregnant women persistently consume iron-rich foods, supplements, or alcohol, their body's iron levels can become excessive. Research indicates that high iron levels pose greater risks than high cholesterol, significantly increasing the likelihood of pregnancy-related heart disease or hepatitis B. Excessive iron can also trigger rare genetic disorders like hemochromatosis or thalassemia. Furthermore, overusing iron supplements for anemia can exacerbate rheumatoid arthritis.In Australia, cases have been reported where excessive iron intake worsened pneumonia.