Iron use significantly reduced the risk of low-birth-weight babies.
Boost Iron for a Healthier Pregnancy
Pregnant women and their developing babies require adequate iron intake for optimal maternal health and proper fetal growth and development. In a review of almost 2 million pregnant women published in the British Medical Journal, researchers found that iron supplementation significantly reduced iron-deficiency anemia in the women and the risk of low birth weight among their babies.
Iron is needed to make hemoglobin, a molecule that carries oxygen in the blood. Since blood volume increases by about 50% during pregnancy, pregnant women need more iron to supply oxygen throughout their bodies and to their babies. Low iron levels during pregnancy can lead to anemia that may persist in the baby after birth.
More iron means healthier babies
The analysis combined the results of 92 different studies investigating the effects of iron supplementation on maternal anemia and pregnancy outcomes, as well as the effects of maternal hemoglobin levels, different iron dosages, and the duration of iron supplementation on pregnancy outcomes.
Here’s the summary of the results:
- Iron use significantly reduced the risk of low-birth-weight babies and iron-deficiency anemia in the women.
- Babies born to women who were anemic in their first or second trimesters had a significantly higher risk of preterm birth and low birth weight.
- For every 10 mg of additional iron per day, birth weight increased by 15 grams and the risk of low birth weight went down by 3%.
- For every gram per liter that the women’s hemoglobin levels increased, birth weight increased by 14 grams.
- Duration of iron supplementation wasn’t significantly associated with pregnancy outcomes.
“Our findings suggest that use of iron in women during pregnancy may be used as a preventive strategy to improve maternal hematological status and birth weight,” said lead study author, Batool Haider. “Prenatal anemia and iron deficiency have been identified as one of the preventable risk factors for disease with a substantial disease burden.”
Get your iron here
There are two types of iron: heme and non-heme. Heme iron is the most absorbable and is found in foods like beef, lamb, chicken, egg yolks and fish. Non-heme iron is found in lentils, beans, blackstrap molasses, berries, green leafy vegetables, whole grains, dried fruit, and nuts and seeds.
Vitamin C helps increase iron absorption. For vegetarian women, eating foods like bell peppers, strawberries, oranges, brussels sprouts, broccoli, tomatoes, or cantaloupe along with non-heme iron sources can help boost iron absorption.
How much is enough?
The World Health Organization suggests that women get 60 mg of iron per day during pregnancy, while the USRDA of iron for pregnant women is 30 mg.
Taking too much iron can also be a problem, so do not supplement iron unless you have discussed it with your doctor. A small percentage of people are not able to properly metabolize iron, which can cause excess iron can accumulate in the body, resulting in organ and tissue damage. Talk to your doctor about the best sources and amounts of iron for you.
Kimberly Beauchamp, ND, received her doctoral degree from Bastyr University, the nation’s premier academic institution for science-based natural medicine. She co-founded South County Naturopaths in Wakefield, R.I., where she practiced whole family care with an emphasis on nutritional counseling, herbal medicine, detoxification and food allergy identification and treatment. Her blog, Eat Happy, helps take the drama out of healthy eating with real food recipes and nutrition news that you can use. Dr. Beauchamp is a regular contributor to Healthnotes Newswire
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