Anemia is a lack of red blood cells (erythrocytes) and/or hemoglobin in the blood. It is one of the most common phenomena during pregnancy, accounting for about 1/3 of pregnant women. Hemoglobin is a protein that contains iron. It is one of the main components of blood (erythrocytes) and takes care of transporting oxygen from red blood cells to other organs. One of the physiological changes during pregnancy is the increase in blood volume due to the need to significantly increase blood supply to the pregnant uterus, mammary glands, kidneys, muscles and skin. The phenomenon is called hemodilution (literally meaning thinning of the blood). Blood volume begins to increase in the 6-8th week of gestation, reaches its maximum in the 34th week and remains so until birth. The number of red blood cells – erythrocytes remains the same. Hemoglobin level decreases. Serum levels of iron and folate also decrease significantly. If the body’s needs for iron are greater, it begins to draw from the reserves accumulated in the cells. Thus, hemoglobin levels and the concentration of red blood cells in the body decrease, and if they exceed certain values, iron deficiency anemia can occur during pregnancy. The most common causes of anemia during pregnancy are: Heavy menstrual cycles immediately before pregnancy; The increased need for nutrients for the baby’s development; The consumption of insufficient iron-rich foods and dietary supplements prescribed by a doctor; Poor absorption of nutrients in the intestines; Increased loss of nutrients (eg chronic diarrhea or nausea and vomiting accompanying pregnancy); Multiple pregnancy; Two pregnancies in a short period of time What should be the hemoglobin values? In healthy non-pregnant women, anemia can be said to occur when the hematocrit (the volume percentage of red blood cells in the blood) falls below 35% and the hemoglobin falls below 120 g/L. During pregnancy, the permissible values ​​of hematocrit are not lower than 30%, and of hemoglobin – not lower than 100 g/L. Values ​​below 100 g/L is a signal for concern and can cause health problems that affect both the mother and the fetus and the normal course of pregnancy. How many times during pregnancy should a hemoglobin test be done? Before becoming pregnant, it would be good to do tests related to the possible development of anemia during future pregnancy, including a complete blood count, serum iron, if necessary, and ferritin, transferrin, total iron-binding capacity. The usual practice is to test hemoglobin levels immediately after the presence of pregnancy is established. A complete blood count is examined periodically – at the beginning of pregnancy (when registering from 9-12 weeks of gestation), in the middle (18-22 years) and at the end (28-32 years). If necessary, of course,and at the discretion of the attending physician, tests can be done more often. The obstetrician-gynecologist monitoring the pregnancy directs the patient when and exactly what tests and consultations she should have. In the presence of anemia, what should a pregnant woman do? Food and medicines Low hemoglobin during pregnancy can cause anemia in the baby, delayed development as well as risk of complications during pregnancy and premature birth. That is why a pregnant woman should monitor changes in blood parameters. Symptoms of low hemoglobin during pregnancy are: pale skin, dizziness and inability to concentrate, dizziness, general weakness, constant tiredness and fatigue, irritability, palpitations, shortness of breath, numbness of the limbs, persistently cold limbs, headache, mild pain and/or chest heaviness. Symptoms worsen as hemoglobin levels continue to decline as pregnancy progresses. About 95% of cases of anemia during pregnancy are due to iron deficiency. Iron is a component of hemoglobin and its presence is key to the production of this protein. During pregnancy, it is necessary for a woman to take double the usual amount of iron (27-30 mg daily). This is achieved by eating foods rich in iron and vitamin C, such as – well-washed leafy vegetables, citrus and other fruits, fresh seafood, well-processed meat and meat products, eggs, dairy products, pulses, whole grains, nuts and etc. Iron from plant foods is more easily absorbed if taken together with foods and drinks rich in vitamin C, vitamin B12 as well as folic and other organic acids. The main enemy of iron is calcium, which prevents its proper absorption. That is why it is so important to separate iron-containing foods from dairy products to be used in different dishes. The substance is also very poorly absorbed in combination with tea and coffee. Recommended prenatal vitamins usually contain the right amount of iron. It is important that the pregnant woman only takes nutritional supplements recommended by a doctor, in a precisely defined daily dose. Taking prenatal vitamins can significantly reduce the risk of developing anemia during pregnancy.irritability, palpitations, shortness of breath, numbness in the extremities, persistently cold extremities, headache, mild chest pain and/or heaviness. Symptoms worsen as hemoglobin levels continue to decline as pregnancy progresses. About 95% of cases of anemia during pregnancy are due to iron deficiency. Iron is a component of hemoglobin and its presence is key to the production of this protein. During pregnancy, it is necessary for a woman to take double the usual amount of iron (27-30 mg daily). This is achieved by eating foods rich in iron and vitamin C, such as – well-washed leafy vegetables, citrus and other fruits, fresh seafood, well-processed meat and meat products, eggs, dairy products, pulses, whole grains, nuts and etc. Iron from plant foods is more easily absorbed if taken together with foods and drinks rich in vitamin C, vitamin B12 as well as folic and other organic acids. The main enemy of iron is calcium, which prevents its proper absorption. This is why it is so important to separate iron-containing foods from dairy products to be used in different dishes. The substance is also very poorly absorbed in combination with tea and coffee. Recommended prenatal vitamins usually contain the right amount of iron. It is important that the pregnant woman only takes nutritional supplements recommended by a doctor, in a precisely defined daily dose. Taking prenatal vitamins can significantly reduce the risk of developing anemia during pregnancy.irritability, palpitations, shortness of breath, numbness in the extremities, persistently cold extremities, headache, mild chest pain and/or heaviness. Symptoms worsen as hemoglobin levels continue to decline as pregnancy progresses. About 95% of cases of anemia during pregnancy are due to iron deficiency. Iron is a component of hemoglobin and its presence is key to the production of this protein. During pregnancy, it is necessary for a woman to take double the usual amount of iron (27-30 mg daily). This is achieved by eating foods rich in iron and vitamin C, such as – well-washed leafy vegetables, citrus and other fruits, fresh seafood, well-processed meat and meat products, eggs, dairy products, pulses, whole grains, nuts and etc. Iron from plant foods is more easily absorbed if taken together with foods and drinks rich in vitamin C, vitamin B12 as well as folic and other organic acids. The main enemy of iron is calcium, which prevents its proper absorption. That is why it is so important to separate iron-containing foods from dairy products to be used in different dishes. The substance is also very poorly absorbed in combination with tea and coffee. Recommended prenatal vitamins usually contain the right amount of iron. It is important that the pregnant woman only takes nutritional supplements recommended by a doctor, in a precisely defined daily dose. Taking prenatal vitamins can significantly reduce the risk of developing anemia during pregnancy.It is important that the pregnant woman only takes nutritional supplements recommended by a doctor, in a precisely defined daily dose. Taking prenatal vitamins can significantly reduce the risk of developing anemia during pregnancy.It is important that the pregnant woman only takes nutritional supplements recommended by a doctor, in a precisely defined daily dose. Taking prenatal vitamins can significantly reduce the risk of developing anemia during pregnancy.