Anemia and pregnancy | Health Magazine | The USA Print

During pregnancy, the pregnant woman must cover not only the iron requirements of his own bodybut also those of his future baby. If at 20 weeks a fetus contains only 30mg ironTHE new born eventually in a 270mg. The iron needs of the future mother are therefore higher: 20 mg per day at the very beginning of pregnancyuntil 50 mg per day at the end of pregnancyif the future mother had few reserves at the beginning of the pregnancy.

Iron is, in particular, necessary for transport of oxygen in the blood to the vital organs of the pregnant woman and her future baby.

That is why the daily iron needs of pregnant women are higher than those of the rest of adults. ANSES recommends 16 mg of iron per day for pregnant women, against 11 to 13 mg for the rest of the population.

A blood test with a blood count (NFS) is carried out in all pregnant women at the start of pregnancy. It allows you to see what are the iron stores of the woman, and if necessary to consider a iron supplementation in case of lack of iron in early pregnancy.

“We’re talking aboutanemia in pregnant women, when their hemoglobin level is inferior to 11 g per deciliter in the first trimester, 10.5 g per deciliter in the 2nd trimester and 11 g per deciliter in the 3rd trimester », details Charline Gayault, midwife.

“The symptoms of anemia mix a little with those that a woman may experience during the first trimester of pregnancy, warns the midwife. Anemia can cause fatigue, pallor – which is a striking sign -, dizziness, palpitations with the feeling that the heart is beating fast, shortness of breath. »

In case of’Iron deficiency anemia during pregnancy, treatment is based on medicinal iron supplementation. Several drugs can be prescribed: Timoferol, Tardyferon…

“The dosage depends on the iron dosage of the drugwarns Charline Gayault. It is, in general, 80mg per day, or one to two tablets or capsules. The iron prescription is associated with a folic acid prescription (vitamin B9) which promotes the assimilation of iron. »

When a pregnant woman is iron deficienthis hemoglobin level is checked after one month of treatment, in order to readjust it if necessary.

” THE vegetarian pregnant women are often supplemented with vitamin B12 during pregnancy, warn the midwife. The reason ? Vitamin B12 is only found in foods of animal origin.

There iron supplementation may be responsible for digestive disorders. Charline Gayault advises: “You have to see your general practitioner, gynecologist or midwife to change brands or try iron supplementation by food supplement with an appropriate dosage. »

It happens that the iron deficiency is very important. “The supplementation is then done by infusion”says the midwife.

Iron supplementation can lead to constipation. What to do then? Here is the advice of the midwife:

– Drink enough water every day: at least 1.5 l and choose, why not, a water rich in magnesium such as Hépar, Contrex, Courmayeur in still waters or Quézac, Badoit, in sparkling waters.

– Eat fiber-rich fruits and vegetables : cooked artichoke, salsify, peas, Jerusalem artichoke, celeriac, Brussels sprouts, parsnips, spinach, sweet potato, leek, dried prune, dried apricot, currant, blackcurrant, raspberry, blackberry…

– Install a step in the toilet to elevate the knees.

– Practice gentle physical activity.

“When iron supplementation leads to diarrheawe can, of course, play on food, by eating riceTHE carrotsbananas, but it’s rarely enough, warn the midwife. Changing medication is preferable. »

For fill up on iron from the start of pregnancy, certain foods can be favored as part of a varied and balanced diet. There are two types of iron, the heme iron which comes from animal protein and which is assimilated up to 30 to 40% according to the National College of French Gynecologists and Obstetricians, and the non-heme or mineral iron contained in vegetables, legumes and fruits. But it is only assimilated up to about 5%.

1. Red meat (beef, lamb, etc.): between 2 and 5 mg per 100 g.

4. White meat (veal): approximately 1 mg per 100 g.

5. Sardine in oil: 3.3 mg.

1. Almonds: 3.7 mg per 100 g.

2. Lentils: 3.3 mg per 100 g.

3. Nuts: 2.9 mg per 100 g.

4. Spinach: 2.7 mg per 100 g.

5. Peas: 1.6 mg per 100 g.

6. Split peas: 1.5 mg per 100 g.

7. Beans: 1.5 mg per 100 g.

“To optimize the absorption of iron, it is advisable to consume, at the same meal, foods rich in vitamin C such as kiwi, guava, blackcurrant, pepper, broccoli, strawberry, orange, ‘pineapple… “, lists Charlene Gayault.

On the other hand, some drinks do not mix well with iron! “This is the case with coffee and tea Who reduce iron absorptionwarns the midwife. It is therefore preferable to drink them away from meals and in reasonable quantities.Anyway, in case of iron deficiency, it is illusory to want to raise its level only with a diet rich in iron. »

For the National College of French Gynecologists and Obstetricians, iron deficiency in early pregnancy can have negative repercussions. “ The risks of preterm labor and childbirthlow weight children are respectively 2.5 and 3 times higher in women with iron deficiency anemia than in those with anemia from another cause (…) On the other hand, the consequences of a deficiency of the mother on the iron status of the new -born are minimal, if they exist. ”

“Childbirth resulting in blood loss and a risk ofhemorrhage, it is essential to prevent this risk by ensuring that the mother-to-be has a good iron status”, says the midwife.

What happens in case of postpartum anemia? “The mother can encounter various problemswarns Charline Gayault. It can, of course, be more tired, but also see her milk production delayed. It also increases her risk of postpartum depression. »

But not all pregnant women always need iron supplementation.