2. If sufficient iron cannot be obtained from daily diet during pregnancy, iron supplements should be taken to prevent and improve anemia, thereby enhancing immunity.
3. Consume fruits and vegetables rich in vitamin C, such as oranges and tomatoes. This not only aids iron absorption but also enhances iron uptake in the intestines.
5. Consume iron-rich foods. Regularly eat animal organs like liver and heart, lean red meats such as beef, pork, and rabbit, and animal blood. These foods are high in iron, primarily in the form of heme iron (or myoglobin iron), which closely resembles the iron in the human body and is thus most easily absorbed.Consuming these foods is preferable to taking iron supplements, as most iron supplements can cause gastrointestinal side effects in pregnant women, such as nausea, vomiting, and stomach pain.
6. When preparing for pregnancy or in the early stages of pregnancy, appropriately increase intake of iron-rich foods like lean meats, poultry, animal liver and blood (duck blood, pork blood), eggs, beans, and shellfish.
7. During mid-to-late pregnancy, it is advisable to undergo two hemoglobin tests to detect anemia early and take appropriate measures.
8. Increase intake of folate-rich foods such as liver, kidneys, leafy greens, fish, grains, and nuts. Alternatively, take folic acid supplements under medical guidance from three months before conception until three months postpartum.