What to do if you have mild anemia during pregnancy

During pregnancy, women must ensure that their nutrition is complete and must not experience symptoms such as anorexia. This is because the development of the fetus in the body after pregnancy requires a large amount of nutrition from the mother, otherwise the development of the fetus will be difficult, and the mother may even experience symptoms of pregnancy complicated by mild anemia due to malnutrition. So, what should be done if pregnancy is complicated by mild anemia? Let’s take a look at the explanation below.

1. Start conditioning your body before pregnancy

Before pregnancy, you should adjust your body to the best condition, actively treat diseases that may cause anemia, such as menorrhagia, chronic enteritis, chronic gastritis, etc., correct bad eating habits such as partiality and picky eating, and the diet should be nutritionally balanced.

2. Eat more iron-rich foods

Animal liver: pork liver, beef liver, sheep liver, chicken liver, etc., not only contain high iron, but also rich in vitamins and are well absorbed. Eating animal liver once a week is very beneficial for preventing anemia.

Animal blood: It is rich in heme iron and is easily digested and absorbed by the human body. Regular consumption of soup made from animal blood and tofu is effective in preventing and treating iron deficiency anemia.

Lean meat and eggs: They are rich in iron and can also help pregnant mothers nourish yin and moisten dryness, support positive energy, and make the body healthier. These foods are rich in iron. Regular consumption can not only prevent and treat iron deficiency anemia, but also have the effect of nourishing and strengthening the body.

3. Improve intestinal absorption of iron

Pregnant mothers should eat a certain amount of fruits and vegetables every day. Although the iron content of fruits and vegetables themselves is not high, the rich vitamin C in fruits and vegetables can promote the absorption of iron in food. Vitamin C in vegetables can also promote iron absorption, but some vegetables such as tannic acid, phosphates, oxalic acid will combine with iron and affect absorption. For example, although spinach and rapeseed are rich in iron, the absorption rate is only 1%-5%. Therefore, it is better to blanch spinach and rapeseed before cooking to destroy the oxalic acid.