Why are pregnant women prone to anaemia? Pregnancy pregnant women's body's increased demand for oxygen, metabolism accelerated, and the development of uterus in the fetal baby, the placenta to increase blood volume, in the increase of blood, plasma increased more than red blood cells, thus forming a phenomenon of blood dilution during pregnancy. This phenomenon is physiologically anemic in medicine and belongs to a normal physiological process, among which iron deficiency anemia is more common. Although physiological anemia is a normal physiological phenomenon, if the pregnant woman is chronically anemic, if it is not discovered in time or if it is not treated promptly after being found, it may easily lead to insufficient blood supply and oxygen supply to the brain, which may lead to fainting during pregnancy and may also cause fetuses. Insufficient nutrient supply slows the baby's growth, and even severe cases can cause premature delivery and fetal distress.
How is anemia?
In general, an adult man has hemoglobin of less than 12.5 g/dl (milligrams per deciliter), and an adult female hemoglobin content of less than 11.0 g/dl (milligrams per deciliter) is anaemia. For pregnant women, if you have symptoms such as pale, conscious black eyes, dizziness, etc., you need to be vigilant. This is probably a sign of anemia.
What about pregnant women with anemia?
In addition to taking iron supplements, supplementing iron with dietary supplements is a very good option.
Anemia in pregnant women eat three types of food
Experts suggest that pregnant women should eat more of the following three types of foods in response to pregnant women's susceptibility to anaemia:
The first category: iron-rich foods
Anemia in pregnant women, most of them iron-deficiency anemia, should eat more iron-rich foods in the daily diet.
The content of iron in animal liver is often higher than other parts, such as halogen chicken liver, liver, etc. It is rich in iron and phosphorus, and it is an indispensable raw material for hematopoiesis! Others include egg yolks, lean meats, beans, leeks, tomatoes, red dates, and other foods. Iron content is also high. It is recommended to eat them regularly. For example, red beans contain rich iron, often eaten during pregnancy, not only play a role in the prevention of iron deficiency anemia, but also to enhance the effectiveness of milk secretion.
The second category: vitamin-rich foods
In addition to insisting on taking folic acid as a vitamin during pregnancy, we should also eat more fruits and vegetables rich in vitamins. Vitamin C can help promote the absorption of iron. It should be noted that some vegetables in the tannic acid, phosphate, oxalic acid and other components will combine with iron, affect the absorption of iron, such as spinach, rape and other vegetables are rich in iron, but the absorption rate is only 1% -5%, during pregnancy When eating spinach and rapeseed, it is best to dip water before cooking so as to destroy oxalic acid in advance.
The third category: Eat more high protein foods
Throughout pregnancy, especially during the second and third trimesters, pregnant women must eat high-protein foods. Foods rich in animal protein include: milk, beef, lamb, pork, chicken, duck, goose, quail, eggs, duck eggs, fish, shrimp, crab, etc.; foods rich in vegetable protein include: soybeans, green beans, Black beans, sesame, melon seeds, walnuts, pine nuts and so on. These foods have a good effect on the treatment of anemia.
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