Anemia During Pregnancy

Anemia during pregnancy is most commonly caused by an iron deficiency. Being tested for anemia early in your pregnancy is a good idea, but may not be enough, since anemia may still develop as your pregnancy progresses.

Although anemia is caused by an iron deficiency in your body, you will not need to worry too much about your baby, since he will be sure to get as much iron from you as he needs. Your baby will only be in danger of suffering from anemia if the situation is completely ignored.




How will I be able to tell if I am anemic?

Anemia should be easily identifiable in the blood tests that you take frequently throughout your pregnancy. The baby will start drawing on your iron reserves much more heavily around week 20, so you may develop anemia later in your pregnancy.

Common symptoms of anemia during pregnancy include:

* Feeling exhausted or weak
* Pale or light skin
* Fainting spells
* Palpitations
* Breathlessness

Who is most at risk?

Pregnant women who have poor nutrition, due to nausea and vomiting or simply bad habits, are more at risk of developing anemia. Also, women who are carrying multiple fetuses may be at a higher risk, as two babies will deplete iron stores twice as much. Women who have two or more pregnancies relatively close together may be at risk for similar reasons.

How much iron should I be getting?

The recommended daily allowance of iron is around 15mg for women trying to conceive. Pregnant women will need to consume about twice that much each day. Your healthcare provider may advise you to start taking an iron supplement, although these are known to cause constipation, nausea, and vomiting. It may be wise to simply try and include many iron rich foods such as spinach, dried fruits, or liver in your diet.

Keep in mind that your choice of beverages and other foods will affect your rate of iron absorption. Consuming foods rich in vitamin C along with the iron rich foods will facilitate absorption, while consuming caffeine will hinder it.
by: Susan Tanner

Micronutrient deficiencies

Iron deficiency is the most common and widespread nutritional disorder in the world. As well as affecting a large number of children and women in developing countries, it is the only nutrient deficiency which is also significantly prevalent in industralized countries. The numbers are staggering: 2 billion people – over 30% of the world’s population – are anaemic, many due to iron deficiency, and...

in resource-poor areas, this is frequently exacerbated by infectious diseases. Malaria, HIV/AIDS, hookworm infestation, schistosomiasis, and other infections such as tuberculosis are particularly important factors contributing to the high prevalence of anaemia in some areas.

Iron deficiency affects more people than any other condition, constituting a public health condition of epidemic proportions. More subtle in its manifestations than, for example, protein-energy malnutrition, iron deficiency exacts its heaviest overall toll in terms of ill-health, premature death and lost earnings.

Iron deficiency and anaemia reduce the work capacity of individuals and entire populations, bringing serious economic consequences and obstacles to national development. Overall, it is the most vulnerable, the poorest and the least educated who are disproportionately affected by iron deficiency, and it is they who stand to gain the most by its reduction.
The response: a three-pronged offensive

Invisible yet ubiquitous in many developing countries, the true toll of iron deficiency and anaemia lies hidden in the statistics of overall death rates, maternal haemorrhage, reduced school performance and lowered productivity. Iron deficiency anaemia affects millions. The health consequences are stealthy but devastating, invisibly eroding the development potential of individuals, societies and national economies. This need not be so. We not only know the causes; we also have solutions that are both inexpensive and effective. Because of their close links, iron deficiency and anaemia should be tackled simultaneously using a multifactorial and multisectorial approach. It should also be tailored to local conditions and take into account anaemia's specific aetiology and the population groups affected.

Iron deficiency anaemia
WHO/NHD
Eliminating iron deficiency anaemia demands truly courageous efforts from governments the world over and the international community. It is time to act.
It need not be so…

WHO has developed a comprehensive package of public health measures addressing all aspects of iron deficiency and anaemia. This package is being implemented in countries with high levels of iron deficiency and anaemia, malaria, helminth infections and schistosomiasis.

Increase iron intake. Dietary diversification including iron-rich foods and enhancement of iron absorption, food fortification and iron supplementation.

Control infection. Immunization and control programmes for malaria, hookworm and schistosomiasis.

Improve nutritional status. Prevention and control of other nutritional deficiencies, such as vitamin B12, folate and vitamin A.
Why stop iron deficiency anaemia?

The benefits are substantial. Timely treatment can restore personal health and raise national productivity levels by as much as 20%. To support countries in combating anaemia, WHO has developed guidelines on prevention and control of iron deficiency and anaemia together with a manual for assessing the magnitude of the problem and monitoring interventions.

Because iron deficiency anaemia drains the life and vitality out of development. We have both the means and potential to achieve widespread improvement. We need to apply both energetically.