Anemia is the “numero uno” enemy for pregnancy. It will affect the pregnancy in many ways. Anemia occurs when the number or size of a person’s red blood cells are too low. Red blood cells are important because they carry oxygen from your lungs to all parts of your body. Without enough oxygen, your body cannot work as well as it should, and you feel tired and run down.

Anemia is common in pregnancy because a woman needs to have enough red blood cells to carry oxygen around her body and to her baby. So it’s important for women to prevent anemia before, during and after pregnancy.

Thus during pregnancy, anemia is defined as Hb < 10 g/dL (Hct < 30%). Early symptoms are usually nonexistent or nonspecific (eg, fatigue, weakness, light-headedness, mild dyspnea with exertion). Other symptoms and signs may include pallor and, if anemia is severe, tachycardia or hypotension. Anemia increases risk of preterm delivery and postpartum maternal infections.

You can prevent it by eat foods rich in iron, such as liver, beef, whole-grain breads and cereals, eggs and dried fruit. Eat foods high in folic acid, such as wheat germ, beans, peanut butter, oatmeal, mushrooms, collards, broccoli, beef liver and asparagus. Eat foods high in vitamin C, such as citrus fruits and fresh, raw vegetables. Vitamin C makes iron absorption more efficient. Take prenatal vitamin and mineral supplements, especially folic acid.

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