[The effect of the diet on the iron status and incidence of anemia in pregnant women]

Abstract

The influence of dietary intakes during I and III trimester of pregnancy on iron status and anemia incidence [correction of prevalence] in 44 healthy pregnant women were studied. For evaluation of iron intake the probability approach calculations were used. Iron status was assessed by using multiple criteria--iron in serum, TIBC, transferrin saturation capacity and hemoglobin level. Iron deficient anemia is diagnosed in pregnant woman when hemoglobin level is less than 110 g/l and the least two of the other indices are abnormal. More than 70% of the women studied have low dietary intake of iron during pregnancy, but only 21% are anemic. The half of women with anemia are with iron deficient anemia. The results of iron intake may overestimate the risk of developing iron deficiency. Iron status during pregnancy is influenced by the dietary intake and diet structure, iron body stores and adaptive mechanisms.