The Relationship between Dietary Habits and Severity of Anemia in Pregnant Women Attending Primary Health Care Centers in Najaf, Iraq

Document Type : Original Article

Authors

1 Al-Najaf Health Department, Al-Manathira General Hospital, Al-Najaf, Iraq

2 Community Nursing Department, College of Nursing, University of Kerbala, Kerbala, Iraq

10.30476/ijns.2026.106697.1460

Abstract

Background: One of the major public health concerns is anemia impacting pregnant women as iron deficiency is the primary cause of anemia in pregnant women. This study investigated the relationship between dietary habits and severity of anemia in pregnant women.
Methods: In a simple random sampling cross-sectional study, 150 anemic pregnant women receiving prenatal treatment at primary health care centerts in Najaf, Iraq from November 19, 2024 to March 10, 2025 were enrolled. The instrument’s validity was assessed at 0.791.
Results: Totally, 92% and 8% of pregnant women reported moderate and good dietary habits, respectively. The mean consumption of fruits and leafy vegetables was 3.09 and 3.26, respectively. The mean intake of red meat, chicken, fish, dairy products, eggs, nuts and legumes was moderate (range: 2.46-2.95), while organ meat and caffeine intake was poor (mean: 1.21 and 1.42, respectively). High intake of canned foods, soft drinks, and fast food was demonstrated (mean: 3.87, 3.24 and 3.05, respectively). Sugar, salt, and pickles were consumed moderate to high levels (mean: 2.75, 2.91 and 2.63, respectively). Totally, 68.7%, 27.3% and 4% of women had mild, moderate, and severe anemia, respectively. A significant negative correlation was found between dietary habits and anemia severity.
Conclusion: Mild anemia was common in pregnant women as they had poor dietary habits and increased severe anemia. They consumed minimal meat, moderate amounts of proteins, and lots of fruits and vegetables, moderate amount of dairy and egg intake with excessive intake of soft drinks and fast foods.

Keywords

References

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