Women of childbearing age have only 2 to 3 grams of blood due to menstrual bleeding and a low total body iron content. In the second half of pregnancy, the need for iron increases in order to support fetal growth and delivery. If non-pregnant women need 1 mg of iron daily, the daily iron requirement in the second half of pregnancy can increase to more than 4 mg. Only 10% of the iron contained in the food is known to be absorbed by the digestive tract, and the amount of iron that pregnant women can absorb from food per day is only 1-3 mg, so there is always a distance from the actual requirement. Since fetal development requires absorption of iron, pregnant women are prone to iron deficiency anemia, especially when multiple pregnancy and gastrointestinal chronic diseases affect normal iron absorption. Anemia occurs earlier and is more severe.
In severely anemic pregnant women, fetal hypoxia due to insufficient oxygen carrying hemoglobin causes intrauterine growth retardation, premature delivery, and even fetal death. Pregnant women are also prone to pregnancy-induced hypertension syndrome. Although there is not much bleeding during delivery and postpartum, they can also cause shock due to inadequate blood reserve, or severe myocardial damage due to anemia.
Therefore, pregnant women should regularly check for hemoglobin, if it is found that anemia should be treated early. In the second trimester of pregnancy, 0.3 g of ferrous sulfate is taken daily (60 mg of iron is contained). If it is absorbed by 1/10, 6 mg of iron ions can be absorbed daily. This increases iron reserves to prevent anemia. It is best to keep taking until the end of the lactation period.
Misconception of pregnant women blood: as long as there is no anemia, you do not have to iron
Iron is the key element to ensure normal maternal oxygen supply to the baby. It plays a very important role in promoting the normal development and growth of the fetus and preventing premature delivery. Iron deficiency anemia is the most common type of anemia in pregnant mothers. Pregnant mothers, especially mothers in the second trimester, are particularly important for supplementing iron and blood. For those expecting mothers who do not have anemia to eat iron supplements or supplements, they must correct this misconception in time.
Misconception of blood for pregnant women II: To detect anemia, eat red dates, red bean soup on the line
After pregnancy, many pregnant mothers or elderly people at home will cook a large pot of red dates, red bean soup or bloody glutinous rice, etc., for pregnant women to use as blood. In fact, this practice does not have much effect on the blood of pregnant mothers. Because red dates, red beans, blood glutinous rice, black fungus and other plants contain high iron content, long-term consumption can regulate pregnant mothers anemia, but the absorption rate of iron in plants is much lower than animal food.
Misconception of blood for pregnant women III: Animal liver cholesterol is too high, can not eat
It is well known that animal livers can supplement blood, but some pregnant mothers worry about cholesterol in the animal liver and various heavy metal toxins are too high, and eating will have an impact on the body and baby's development. In fact, metabolic wastes in animal livers and lead, mercury, and other heavy metal toxins are not as high as pregnant mothers think. They are even lower than the amount of heavy metals in bone marrow. This concern is not necessary. The proper amount of cholesterol is the raw material for hormones that promote fetal development, and it is also necessary for pregnant mothers. Therefore, pregnant mothers need not worry too much.
Blood food for pregnant women
Day lily dishes:
Day lily has the largest amount of iron, which is 20 times higher than familiar spinach. It also contains nutrients such as vitamins A, B1, C, and protein, and has diuretic and stomachic effects.
Longan meat:
Longan meat is longan meat, because it contains rich in iron but also contains vitamins A, B, glucose, sucrose, etc., can treat forgetfulness, palpitations, neurasthenia, pregnant women and maternal eating longan soup, longan, longan wine and the like It is a good blood food.
Dried radish:
Dried radish vitamin B, high iron content, is a senior health food, both salty and cool, do not have a flavor to eat.
Black beans:
Our country has always believed that it is beneficial to eat beans, especially black beans can make blood and hair. Black beans are eaten with everyone, and pregnant women can use black beans to cook black-bone chicken.
carrot:
Carrots are carrots, and Japanese people call them ginseng. They contain vitamins B and C and contain a special nutrient called carotene. Carotene is very beneficial to blood, so using carrots and soup is a good blood soup drink.
spinach:
Is a famous blood food, iron-rich carotene is quite rich, can be regarded as an important food in blood and vegetables.
animal organs:
The content of iron in animal viscera is often higher than that of animals, such as liver, beef liver, goat liver, chicken liver, etc. It not only has high iron content, but also has rich vitamin content.
Animal blood:
Animal blood is rich in heme iron, easily digested and absorbed by the body, animal blood and fat tofu soup, regular consumption, has a good role in the prevention and treatment of iron deficiency anemia.
How to prevent iron deficiency anemia?
(1) For the anemia caused by iron deficiency, industrialized countries have been using food-enhancing iron for a long time and have achieved good results. In recent years, many developing countries have also implemented food-enhancing iron agents to solve anemia in women and children, commonly used with enhanced iron. The food of the agent is flour, corn flour, soy sauce, sugar, salt and so on. China is now implementing soy sauce to strengthen iron to prevent anemia.
(2) Improve diet and eat iron-rich foods. In animal foods, the content of iron in liver, blood tofu and meat is high and absorbed well. Egg yolk also contains iron. The content of iron in vegetables is low and absorption is poor. However, fresh green vegetables are rich in folic acid. Folic acid is involved in the formation of red blood cells. Folic acid deficiency causes large cell anemia and can also cause mixed anemia. Therefore, we must eat a certain amount of meat, liver, and blood tofu in the diet; we must also eat fresh vegetables. The liver contains not only rich iron, vitamin A, but also abundant folic acid. Vitamin A is also helpful for iron absorption and utilization. Eating liver once a week is very good for preventing anemia.
(3) For moderately above anemia, oral iron therapy is also very necessary. In addition to taking ferrous iron during pregnancy, taking a small dose of folic acid (400ug daily). Pregnant women taking small doses of folic acid not only help prevent anemia, but also help prevent congenital neural tube defects and congenital heart disease. However, the folic acid dose should not be large.
In addition to iron deficiency in women, anaemia, menorrhagia, functional endometrial bleeding, uterine IUD, multiple pregnancies, multiple abortion and other factors related to; chronic enteritis and malabsorption, malaria, intestinal parasite infection (worms , hookworms, acarids, and chronic infectious diseases, including AIDS, are also the cause of anaemia. In addition to nutritional supplements, the above diseases must go to the hospital for treatment.
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