Ethics necessary in health care a review

Abstract

The pregnancy is a sensitive period in women life; pregnant women should avoid any risk factor that can affect their health as well as the growth and development of their baby. One of the critical problems that pregnant women may face is iron deficiency and its anemia which represents a risk factor for preterm delivery, prematurity and small for gestational age, birth, and weight. The world health organization (WHO) estimates that an average of 56% of pregnant women in developing countries is anemic. This percentage ranges from 35-75% in specific areas, and is much higher than the 18% of pregnant women diagnosed with anemia in developed countries. Iron deficiency during pregnancy is thought to be caused by combination of factors such as previously decreased iron supply, the iron requirements of the growing fetus, and expansion of maternal plasma volume.1 Iron deficiency development is widely common among women especially pregnant ones since iron should be supported to the mother and her fetus which makes the intake crucial and important. And regarding that iron (heme and non-heme) has a low bioavailability, food enhancers and supplements are necessary for pregnant women especially in the begging and end of their pregnant period for support and growth. Enhancers of iron include meat, fish, and vitamin C as the most common ones while polyphenols, phytates in tea and coffee, and calcium represent the most important inhibitors of iron absorption. Good sources of iron should be taken with enhancers so that the absorption of iron increases. Pregnant women should be educated enough and well informed from their doctors to avoid or lessen the occurrence of such problem. This study was conducted in Lebanon to determine the prevalence and risk factors of low hemoglobin levels in pregnant women and the importance of iron intake in aiming changing these levels to decrease its risks.