Anemia in Pregnancy

Anemia in pregnancy

Anemia (anemia) is a complication of pregnancy, which is characterized by a decrease in the level of hemoglobin (a blood protein responsible for oxygen transport) and the number of red blood cells (red blood cells).

The cause of anemia in pregnant women is the increased use of iron by the growing fetus and insufficient compensation of its deficiency through nutrition. Anemia may be associated with a lack of protein and vitamins in the diet.

Most often, anemia appears in the second half of pregnancy. Its signs: general weakness, fatigue, dizziness, sometimes fainting, rapid heartbeat, shortness of breath during exercise. Similar complaints appear even with moderate to severe anemia. With a mild degree of anemia, the pregnant woman’s well-being, as a rule, is not affected, and a diagnosis can be made only after a blood test.

The severity of anemia is determined by the level of hemoglobin:

1. Mild degree: hemoglobin 110-90 g/l
2. Average degree: hemoglobin 90-70 g/l
3. Severe: hemoglobin less than 70 g/l

Anemia complicates the course of pregnancy, childbirth and the postpartum period and affects the development of the fetus. Toxicosis of the second half of pregnancy often occurs (swelling appears), and the risk of premature birth increases. During childbirth, labor weakness occurs and the volume of blood loss increases. During the postpartum period, breast milk production decreases. The danger for the child lies in the retardation of its intrauterine growth (due to anemia, the fetus begins to lack oxygen and nutrients; as a result, the child may be born immature, with a low weight and will subsequently be more susceptible to infections.

Diagnosis includes examination in a antenatal clinic and hospital. Defined:

1. The number of red blood cells and hemoglobin, color indicator, hematocrit.
2. Indicators of iron content, iron metabolism, total protein, protein fractions.

Anemia is treated according to the following rules:

1. It is impossible to treat anemia without iron supplements with only a diet consisting of iron-rich foods (since iron supplements are absorbed into the body 15-20 times more than from food).

2. Nutrition should be complete and contain sufficient amounts of iron and protein. Meat products are especially useful.

3. Iron preparations are prescribed in the form of tablets and dragees: actiferrin, ferroplex, tardiferron, ferrous sulfate, etc. Complex preparations containing iron, vitamins and microelements, such as pregnavit, fenuls, are also used.

4. Treatment with iron supplements should be long-term.

5. Do not stop treatment with iron supplements after normalization of hemoglobin levels, as this does not mean restoration of iron reserves in the body.

Prevention of anemia is required for pregnant women at high risk of developing it. These include:

1. women who previously had anemia;

2. women with chronic infectious diseases or chronic diseases of internal organs;

3. multiparous women;

4. pregnant women with a hemoglobin level up to 12 weeks less than 120 g/l;

5. pregnant women with twins;

6. pregnant women with symptoms of toxicosis;

7. women who have had heavy periods for many years and lasted more than 5 days.

Prevention consists of prescribing a small dose of iron supplements and increasing the content of meat products in the daily diet.