The Reminder is making its archives back to 2003 available on our website. Please note that, due to technical limitations, archive articles are presented without the usual formatting.
There's good news for women who suffer gastrointestinal (GI) problems, such as upper abdominal discomfort, nausea, and constipation, due to the high iron content of their prenatal vitamins. The latest research shows that a lower dose of iron offers women the same protection against iron deficiency, iron deficiency anemia, along with a lower risk of side effects. The findings have prompted the reformulation of Materna(R), the leading prenatal vitamin in Canada, produced by Wyeth Consumer Healthcare. "Most prenatal vitamins offered high iron content because that reflected the best scientific evidence available at the time," says Dr. Fay Weisberg, Assistant Professor, University of Toronto, Department of Obstetrics and Gynecology. "Now we can benefit from recent research demonstrating that a lower dose of iron is sufficient in reducing the risk of iron deficiency or iron deficiency anemia, without the side effects that often accompany a higher dose." During pregnancy, iron requirements increase, particularly during the second and third trimesters. Iron deficiency (ID) and iron deficiency anemia (IDA) are common in pregnant women due to the increased demand for iron by the mother's expanding blood volume. Iron deficiency anemia can contribute to fatigue, reduced resistance to infection, and pre-clampsia (elevated blood pressure and edema) in the mother. It can also result in premature birth and low infant weight at birth. Low iron is usually detected through routine prenatal blood testing. About 90% of expectant mothers take a prenatal vitamin during pregnancy to meet their nutritional needs. Key vitamins and minerals during pregnancy and lactation Eating a well-balanced diet, according Canada's Food Guide, and taking a daily prenatal vitamin helps ensure the health of mother and baby throughout the pregnancy. Taking a prenatal vitamin during the breastfeeding months is also important as almost all nutrient requirements, with the exception of iron, are as high or higher than the requirements during pregnancy. Prenatal vitamins contain vitamins and minerals needed during all stages of pregnancy when nutrient needs increase. In addition to iron, as mentioned above, some key vitamins and minerals during pregnancy include: - Folic acid - If taken before and during early pregnancy, 0.4 mg of folic acid can prevent up to 70% of neural tube defects. These include spina bifida, a condition in which the spine fails to close properly, and anencephaly, a usually fatal defect that leads to a baby being born with an underdeveloped brain or incomplete skull. Only one in five Canadian women aged 18-40 is aware of the relationship between folic acid and the prevention of neural tube defects. It is also estimated that 68-87% of women of childbearing age take less folic acid than recommended. Therefore, women of childbearing age should consider taking a supplement that contains at least 0.4 mg of folic acid. - Zinc - Zinc is necessary for proper growth, and also supports the immune system. During pregnancy and lactation, 11 - 12 mg of zinc is needed. It is found naturally in broccoli, eggs, green beans, green peas, lean meats, lentils, plain yogurt, cooked seafood, spinach, swiss cheese, tofu, tomato juice, turkey (dark meat), whole grains, and wheat germ. - Calcium and vitamin D - These nutrients are necessary for proper bone development and the production of breast milk. During pregnancy and lactation, women need 1,000-1,300 mg per day of calcium and 200 IU of vitamin D. Vitamin D is acquired through sunlight exposure, egg yolks, liver and fatty fish. Good sources of calcium include milk, yogurt, cheese, dark green leafy vegetables, dried beans and nuts. - Selenium - Selenium plays a role in normal growth and development. 60 - 70 mcg is needed daily during pregnancy and lactation respectively. Selenium is commonly found in Brazil nuts, seafood, kidney, liver, meat, poultry, whole grain pasta, sunflower seeds, oatmeal, soy nuts, other nuts, eggs and low-fat dairy products.
