FOOD SUPPLEMENT INTERVENTIONS FOR INCREASING HEMOGLOBIN LEVEL ON PREGNANT WOMEN

Abstract

Background: Anemia in pregnancy has become a major global health problem nowadays because it will affects nearly half of the pregnant women population worldwide. Anemia in pregnant women is caused by iron deficiency, deficiency of folic acid, infection and blood abnormalities. The effort used to reduce the anemia rate of pregnant women is by giving iron supplements as much as 90 tablets as well as fullfilment of nutritional intake during pregnancy. The purpose of this literature review is to illustrate the effects of supplementation on elevated HB levels in pregnant women.

Method: The method used to search the necessary data is sourced from Google Scholar which there are 11 articles dated from 2010-2018. The data analysis used is descriptive in matrix form.

Result: The result of this literature review is that the provision of Fe supplements and intake of foods containing iron such as sweet potatoes, and tinutuan substances that can help the absorption (Enhancer) iron can increase blood hemoglobin levels in pregnant women such as fruits that contain vitamin C such as guava juice, red spinach and beetroot, and high food. In addition, limiting foods containing substances that can inhibit the absorption (inhibitor) Fe also has an effect to optimize absorption of Fe in the body.

Conclusion: Pregnant women need to increase the consumption of foods containing vitamin C, B12, folic acid and proteins to increase the absorption of Fe and avoid consuming food that can inhibit the absorption of Fe such as tea, coffee and milk.