[Medical Q&A] How should I supplement iron during pregnancy preparation?

Planner: Chinese Medical Association

Reviewer: Shang Xuejun, Chief Physician, General Hospital of Eastern Theater Command of PLA

The World Health Organization recommends that pregnant women take 30 to 60 mg of iron and 0.4 mg of folic acid orally every day to prevent maternal anemia, postpartum sepsis, low birth weight and premature birth. Pregnant women can choose to supplement iron through food or supplements according to their own situation.

(1) Eat foods rich in iron: Animal blood, liver and red meat have high iron content and iron absorption rate. It is recommended to have 50-100 grams of lean meat in three meals a day, and eat 25-50 grams of animal blood or livestock and poultry liver and kidney once a week. When consuming iron-rich meat, animal blood and liver, you can also consume vegetables and fruits rich in vitamin C, such as potatoes, green leafy vegetables, cauliflower, carrots and cabbage, which can improve the absorption and utilization rate of dietary iron. Milk and dairy products can inhibit iron absorption. Other foods that inhibit iron absorption include cereal bran, cereals, high-refined flour, beans, nuts, tea, coffee, cocoa, etc.

(2) If iron deficiency anemia occurs, it is difficult to supplement enough iron through food alone. Iron supplements are usually required under the guidance of a physician. Oral iron supplements are effective, inexpensive and safe. The Chinese Medical Association's Perinatal Medicine Branch recommends that pregnant women with a clear diagnosis of iron deficiency anemia should supplement 100 to 200 mg of iron per day; non-anemic pregnant women with serum ferritin <30 g/L should take 60 mg of iron per day, and the efficacy should be evaluated after 8 weeks of treatment.