Which dietary recommendation should be followed to prevent anemia in pregnancy?

Increasing iron-rich foods is a crucial dietary recommendation for preventing anemia during pregnancy. During pregnancy, a woman's body requires more iron to support the increased blood volume and to facilitate the proper development of the fetus. Iron is necessary for the production of hemoglobin, which carries oxygen in the blood. Insufficient iron intake can lead to iron deficiency anemia, which can result in fatigue, weakness, and potentially complications for both the mother and the baby.

Incorporating foods rich in iron, such as lean meats, beans, lentils, fortified cereals, and spinach, can help meet these elevated iron needs. Additionally, pairing iron-rich foods with vitamin C sources can enhance iron absorption, further aiding in preventing anemia.

The other options do not support the prevention of anemia effectively. Avoiding dairy products might restrict intake of certain nutrients, including calcium and vitamin D, which are also important in pregnancy. Reducing protein intake would negatively impact the mother’s nutrition and fetal growth. Limiting green leafy vegetables may decrease the intake of not only iron but also other essential vitamins and minerals that support overall health during pregnancy.