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

J Am Coll Nutr

a Department of Chemistry and Biochemistry, Faculty of Pharmacy , Medical University, BULGARIA.

Published: December 2016

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.

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http://dx.doi.org/10.1080/07315724.2015.1014946DOI Listing

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