The Effects of Iron Deficiency and Anemia in Maternal health and Pregnancy

Worldwide, iron deficiency continues to be the most common nutrition problem affecting 20-25% of the world population, with higher documented prevalence in women. Pregnant women have a higher risk of developing iron deficiency due to the increased nutritional demands of pregnancy and lactation. Iron deficiency and anemia affect up to 52% of pregnant women. Women with iron-deficiency anemia can experience fatigue, lack of energy, decreased work performance and the outcomes can affect both the health of the mother and the newborn.

Fundamentally, iron is an element that is present in many vital functions of our body, mainly helping to make hemoglobin, a protein that carries oxygen in our red blood cells. A deficiency in iron can lead to a condition known as anemia, where there’s a decreased amount of red blood cells that can carry oxygen to tissues in the body. The causes of iron deficiency lend some explanation as to why you see its development disproportionately higher in women. The leading causes of iron deficiency are low dietary intake or absorption, increased blood loss (most commonly seen with heavy menstrual cycles), and increased requirement of iron during pregnancy. In pregnant women, insufficient intake of dietary iron to replenish already diminished iron stores is the most common contributor to iron deficiency. On average, pregnant women are recommended to have 27 mg of iron every day and at least 9 mg of iron during breastfeeding.

Iron deficiency and anemia during pregnancy have been shown to affect women’s health during gestation and delivery, as well as the newborn’s health. During labor and delivery, studies have shown that there is an increased risk of hemorrhaging, infections and delayed wound healing. Pregnant women with anemia have also been shown to have shorter pregnancies than non-anemic pregnant women. Maternal iron deficiency and anemia have been linked to premature labors, births and low birth weights.

Iron supplementation has been shown to improve maternal iron status during pregnancy and in postpartum. There are many over-the-counter iron supplements that contain 30 mg of iron to be taken daily from the start of pregnancy as recommended by the CDC. Many prenatal vitamins have also been formulated to contain the necessary amount of iron needed during pregnancy. Additionally, there are many iron-rich foods that can be consumed over the course of the pregnancy to help prevent iron deficiency and anemia. Some iron-rich foods recommended are dark, leafy greens such as spinach and kale, fortified (with iron) grains and pastas, red meat and liver from pork or chicken, and white beans. Including at least one iron-rich food in each meal can help meet the daily requirements.

Though pregnant women have been documented to be the most at risk for developing iron deficiency and anemia, there are many precautions that can be taken to ensure a healthy pregnancy along with the health of the mother and newborn. If you have any questions or concerns regarding your maternal health, iron intake, or risk for iron deficiency and anemia, please contact your physician for assistance or guidance.

References:

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