Pregnancy: Pump the Iron
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During pregnancy, it's especially important to up the ante on your iron intake, according to physicians. About one in five moms-to-be develops a slight case of iron-deficient anemia. The risk increases if you're carrying multiple children or if you've become pregnant again less than two years after the birth of your first child.
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Not only does your supply of iron become depleted during pregnancy, but your blood volume increases, which means you need more of the mineral to make red blood cells. But good news: there's a simple solution in your kitchen!
Doctors say most expectant women can get the necessary iron by eating foods rich in the mineral and taking a daily prenatal vitamin, which usually contains 30 to 90 milligrams. They recommend a daily diet of iron-rich foods such as fortified breakfast cereals, spinach, kidney beans and lean ground beef. Paired with foods rich in vitamin C, this is a sure-fire way to head off pregnancy anemia.
Anemia can be detected by a routine blood test done at about 20 to 24 weeks. Other than feeling sluggish or more tired than usual, you may not have any symptoms at all. If you do develop anemia, the condition is usually easy to treat. Along with your prenatal vitamin, your doctor may prescribe an iron supplement. Doctors say the best time to down this pill is between meals, with a glass of orange juice. Vitamin C aids with the absorption of iron.
For more information about anemia or iron supplementation, talk with your physician.
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