Iron is a part of all cells and(as part of the protein hemoglobin) carries oxygen from our lungs throughout our bodies. Iron deficiency is a decrease in the red cells of blood as a result of lack of iron in the blood. Iron deficiency anemia is usually caused by a diet insufficient in iron or from blood loss. Iron deficiency is common in pregnant women, occurring in 35% to 75% because their volume of blood increases and because the growing fetus needs iron.

Iron deficiency can lead to an increased risk of premature delivery and a low-birth-weight baby. So it is necessary to prevent iron deficiency by taking sufficient diet and iron supplements. The amount of iron you need shoots up during pregnancy from 18 to 27 milligrams (mg) a day.

Most doctors recommend iron supplements for their pregnant patients. And because it’s hard to get enough iron through diet alone, the recommended amount of iron during pregnancy is 30 milligrams a day. Iron supplements are best absorbed if taken with foods rich in vitamin C, such as orange, grapefruit, or tomato juice.

Iron deficiency anemia in pregnant women and in infants after delivery is easily preventable by eating a balanced, nutritious, iron-rich diet and taking iron supplements as prescribed by your doctor. Pregnant women can get more iron from eating more iron-rich foods, from supplements, or from both. Medical care during pregnancy should include screening for anemia.