To Your Health
November, 2025 (Vol. 19, Issue 11) |
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Needing More Iron
By Editorial Staff
Women are more likely to be iron deficient than men, and during the last phase of pregnancy, the likelihood of deficiency is even more pronounced. That's dangerous because during pregnancy, women require almost 10 times as much iron to support fetal development.
According to a study in the
American Journal of Clinical Nutrition, most women are iron deficient by the third trimester of their pregnancy. One reason is that a woman's body needs more red blood cells to supply the fetus with oxygen and nutrients, and help remove waste products. Iron is a key component of every red blood cell, which increases the need for adequate iron; however, the body can't make iron, so it relies upon proper diet and supplementation to make sure women are getting enough. And while many foods contain iron, it's hard for the body to absorb it, which only complicates matters.
The University of California, San Francisco, offers advice on how women can ensure adequate iron intake during pregnancy, including eating iron-rich foods (meat, chicken, fish, eggs, dried beans, fortified grains) and taking an iron supplement as directed by your doctor.
Keep in mind that many women struggle with iron deficiency even when they're not expecting a child because during menstruation, they lose considerable blood (and thus iron). This is why any discussion about health with your provider should include a discussion of whether you're getting enough iron.
