engleski

Nutritional intake and iron blood status in first trimester of pregnancy

INTRODUCTION Iron deficiency and iron deficiency anaemia are major nutritional problems throughout the world. The incidence of anaemia is especially high during pregnancy due to an increase in iron needs. Nutrition during pregnancy should ensure iron intake of even 27 mg/day. OBJECTIVES The objective was to examine nutritional intake of iron and specific nutrients that affect iron absorption (vitamin C, calcium, etc.), as well as the iron blood status of women at the first trimester of pregnancy. METHOD 161 pregnant women, 17 to 42 years (average 28.1), at the first trimester completed 24-hour recall and a short lifestyle questionnaire. Their weight and height were measured at the gynaecologist’s office, and BMI was calculated. Blood samples were collected and analysed in medical-biochemical laboratory for iron status. RESULTS Obtained results have shown that average energy intake was 2232 kcal, iron 12.6 mg, animal proteins 43 g, vitamin C 166 mg, fibers 24 g, phytic acid 269 mg, and calcium 828 mg. Only 7.5% of participating pregnant females have sufficient nutritional iron intake (≥ 27 mg/day), 3.7% have intake of 18 to 27 mg/day, while even 88.8 % have iron intake of below 18 mg/day. Blood iron status revealed that 15.5% of the participating pregnant women have low haemoglobin values (below 119 g/L), and 14.9% have low serum iron (below 8.0 μmol/L) at the beginning of their pregnancy. CONCLUSIONS Iron deficiency anaemia is abundant by smaller percentage of the pregnant women at the first trimester, but the nutritional intake of iron is way below recommendations placing them at high risk of anaemia due to iron deficiency in later stages of pregnancy which has adverse impacts on pregnancy outcome.

pregnancy ; anaemia ; haemoglobin ; nutritional iron intake

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