Capturing The Effect of Iron Intake on The Incidence of Anemia in Pregnant Women

Iron is one of the important components of hemoglobin. Hemoglobin carries oxygen in red blood cells from the lungs to all body tissues. The concentration of hemoglobin indicates the level of iron sufficiency or deficiency. Iron deficiency can cause anemia, resulting in reduced oxygen capacity in red blood cells for organs. In pregnant women, anemia is still a frequent nutritional problem. Anemia in pregnant women can increase the risk of complications in pregnancy and childbirth. The method used in writing this article is a literature review of journals from 2019 to 2024. The purpose of this literature review is to analyze the effect of iron intake on the incidence of anemia in pregnant women. The results of the articles reviewed show that there is an effect of iron intake on the incidence of anemia in pregnant women. Iron intake can increase hemoglobin levels to reach normal values. In maximizing iron absorption, vitamin C intake is also good to consume to help the iron absorption process. So it can be concluded that consuming food intake containing iron can increase hemoglobin production in pregnant women, which can reduce the risk of childbirth such as premature birth and low birth weight (LBW) in infants.