Adequate dietary iron intake is associated with half the risk of anemia in pregnant women and one fifth less likely to cause infants to lose weight.
A meta-analysis of Harvard University researchers included data from 48 controlled clinical trials (17793 women) and 44 cohort studies (1851682 women). The studies were conducted between 1961 and 2012, reports foxnews.com.
It was found that regular use of the iron and small, the risk of anemia by 12 per cent., And the low risk of the baby weight – 3 percent. The study report was published by The British Medical Journal.
A study by Harvard researchers also found that 50 to 60 percent of supplements were used. reduced the likelihood of iron deficiency and its anemia.
Anemia is a condition in which the human body loses its oxygenation due to a reduction in the number of red blood cells and its protein hemoglobin. The person suffers from weakness, fatigue and drowsiness.
The authors of the study note that iron deficiency is the most common cause of anemia in pregnant women, especially in low to middle income countries.
However, the head of the study, dr. Batool Haider says even rich countries should consider the data they get.
“The latest estimate of the incidence of anemia in pregnant women in Europe was 16.2 percent. 2011, “she said in an interview with the BBC.
The meta-analysis also confirms earlier researchers that women with anemia have a higher risk of having their baby prematurely and underweight.
The World Health Organization recommends that pregnant women consume 60 milligrams of iron daily, but in Lithuania, as in the European Union as a whole, the recommended daily intake of iron is only 14 milligrams. However, it is generally agreed that pregnant women, breastfeeding, infants and adolescents should receive more iron.
Iron is an essential mineral for virtually all living organisms. Iron is a constituent of oxygen-carrying proteins in the blood and is also required by other tissues and processes.
Good sources of iron include red meat, poultry, sesame, pumpkin seeds, various beans, lentils, rye and various leafy vegetables. The intake of plant iron is greatly increased by the simultaneous intake of vitamin C with food .