Adequacy of iron consumption in pregnant and fertile women assisted by a prenatal service

Abstract

Iron-deficiency anemia is the most prevalent collective nutritional problem and affects children and fertile women and especiallypregnant women. This study evaluated food consumption of iron sources, natural and fortified, and the adequacy of energy and nutrients forfertile women, pregnant or not. We did a transversal study of social maternity of the city of Sao Paulo with 30 pregnant women with 20 or moregestation weeks and 30 fertile women. A 24h note form and a questionnaire for food consumption frequency were used to evaluate alimentarypractices. Most women reported daily beans’ consumption and frequent consumption of green leaves (2-4 times per week), red meats and poultry,natural sources of iron. Regarding fortified foods, frequent daily bread and cookie consumption was observed. Daily consumption of citric fruits,which favors the absorption of iron, was reported only by about ¼ of non-pregnant women and half the pregnant women. A high percentile ofwomen reported daily consumption of iron absorption inhibitors. Adequacy of calcium consumption was low for the two groups, but pregnantwomen also presented a low percentage of iron and folate. Results show the importance of nutritional instruction in women health programs,especial concerning pregnant women.