Hemoglobin Status, Iron Supplementation, and Consumption Frequency of Iron-Related Foods among Pregnant Women in Valencia: A Cross-Sectional Study Hemoglobin and diet in pregnancy

Introduction: Anemia, mainly due to iron deficiency, is common in pregnancy. This study aimed to describe hemoglobin, iron supplementation and the consumption of iron-related foods and beverages among third-trimester pregnant women in Valencia, Spain, and to explore their relationship with hemoglobin. Methods: Cross-sectional study conducted in 2021 in a convenience sample of 50 women with singleton third-trimester pregnancies recruited during prenatal consultations at La Fe University and Polytechnic Hospital. A structured questionnaire collected sociodemographic and anthropometric data, supplement use, coffee and tea consumption, the consumption frequency of nine food groups (Mediterranean Diet Score) and the Mediterranean Diet Adherence Screener (MEDAS). Hemoglobin was obtained from the routine third-trimester blood count; anemia was defined as hemoglobin <11 g/dL. Descriptive analyses and exploratory bivariate comparisons were performed. Results: Mean age was 32.2 ± 6.7 years. Hemoglobin was available for 36 women: mean 11.83 ± 1.28 g/dL; eight (22.2%) had anemia. Iron supplementation was reported by 74% and multivitamin supplementation by 76%. The mean MEDAS score was 6.7 ± 1.9, and only 12% had high adherence (≥9). Hemoglobin did not differ by iron supplementation (11.76 ± 1.37 vs. 12.05 ± 0.95 g/dL; p=0.510) but was higher among multivitamin users (12.09 ± 1.23 vs. 11.04 ± 1.15 g/dL; p=0.035) and women of Spanish nationality (12.04 ± 1.26 vs. 10.94 ± 1.02 g/dL; p=0.034). Conclusions: More than one in five women had third-trimester anemia despite frequent iron supplementation, and adherence to the Mediterranean diet was low. Given the small sample and cross-sectional design, the associations observed are exploratory. Funding: The authors declare that no funding was received for this study.