Hubungan Konsumsi Buah sayur dan teh dengan kejadian anemia pada ibu hamil

Background: Anemia in pregnant women occurs mostly due to increased iron and physiological substances during pregnancy. About 95% of anemia cases in pregnant women are caused by iron deficiency. Low consumption of fruits and vegetables can decrease iron availability because the non-heme iron in these foods relies on vitamin C to increase the absorption and distribution of hemoglobin. On the other hand, inhibitors such as tannins in tea can reduce iron absorption, thus risking worsening anemia in pregnant women. Objective: This study aims to analyze the relationship between the consumption of fruits, vegetables, and tea and the incidence of anemia in pregnant women. Methods: The method used in this study is a quantitative research with an ob- servational Case-control design. This research was conducted in the Palimanan Health Center Working Area, Cirebon Regency, in January. The study subjects amounted to 60 pregnant women, consisting of 30 case groups and 30 control groups. Sampling for the case group used purposive sampling, while the control group used random sampling. Fruit and vegetable consumption data was obtained through the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), while tea consumption data was obtained through the Food Frequency Questionnaire (FFQ). Anemia was assessed based on hemo-globin levels measured using the Easy Touch tool. Results: The results of the study based on the Chi-square test showed that the consumption of fruits, vegetables and tea with the incidence of anemia was not significantly associated with the incidence of anemia (p>0.05). Conclusion: This study did not find a significant relationship between the consumption of fruits, vegetables, and tea and the incidence of anemia in pregnant women.