Iron-Deficiency Anaemia in Pregnancy: Dietary Patterns, Risk Factors and Preventive Strategies—A Review

Abstract

Iron-deficiency anaemia (IDA) remains a major public health concern during pregnancy, which accounts for approximately one-half of all anemia cases, affecting several pregnant women in resource-constrained settings due to inadequate intake of iron-rich diets, poor dietary diversity, socioeconomic constraints and infections. This review highlights IDA and dietary patterns in pregnancy focusing on the major risk factors and preventive measures. This review searched and used relevant literatures on Iron metabolism, pregnancy-related Iron requirements, epidemiology, dietary patterns, and determinants of Iron status, diagnosis, consequences, and strategies for prevention of IDA. Pregnancy substantially increases iron requirements due to maternal erythropoiesis, fetal growth, and placental development. Diets dominated by starchy staples may provide inadequate bioavailable iron, while phytates, tannins, calcium, oxalates, and phosphates inhibits absorption. Heme iron and vitamin C enhance iron availability. Reported risk factors include food insecurity, poverty, poor dietary diversity, infections, blood loss, restrictive dietary practices, and older maternal age. IDA was associated with maternal morbidity, postpartum haemorrhage, preterm birth, low birth weight, and adverse fetal development. Minimizing IDA requires integrated interventions combining nutrition education, dietary diversification, locally available iron-rich foods, appropriate iron supplementation, food fortification, and strengthened antenatal nutrition services for improvement of maternal and fetal health.