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J Am Coll Nutr. 2016;35(2):118-24. doi: 10.1080/07315724.2015.1014946. Epub 2015 Aug 11.

The Role of Eating Habits on the Iron Status of Pregnant Women.

Author information

1
a Department of Chemistry and Biochemistry, Faculty of Pharmacy , Medical University , BULGARIA.
2
b Department of Hygiene and Ecomedicine, Faculty of Public Health , Medical University , BULGARIA.

Abstract

OBJECTIVE:

This study highlights the relationship between some eating habits and iron status during pregnancy.

SUBJECTS:

The study included 219 healthy pregnant women aged 27.6 ± 5.7 years from southern Bulgaria.

METHODS:

Subjects' iron status was assessed on the basis of the following iron indicators: hemoglobin (Hb), serum ferritin (SF), serum transferrin receptor (sTfR), and body iron index (mg/kg).

RESULTS:

Severe anemia among the women from southern Bulgaria was not observed. Advanced pregnancy and some eating habits are factors that deteriorate iron status. Women who had consumed fish at least 3 times a week had lower levels of sTfR (р = 0.008), higher levels of SF (р = 0.05), and lower levels of body iron (р = 0.018). Frequent legume consumption was related to increased levels of sTfR (р = 0.036). Pregnant women with a high frequency of coffee consumption had lower values of body iron (р < 0.0001). Women who had consumed cow's milk at least 3 times a week had lower levels of SF (р = 0.026) and body iron (р = 0.042).

CONCLUSIONS:

Regular consumption of fish and legumes, rarely drinking coffee, and milk consumption during the intervals between food intake are conditions for optimization of iron status during pregnancy.

KEYWORDS:

anemia; eating habits; hemoglobin; iron deficiency; pregnancy; serum ferritin; transferrin receptor

PMID:
26259505
DOI:
10.1080/07315724.2015.1014946
[Indexed for MEDLINE]

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