During pregnancy, the recommended dietary allowance (RDA) for iron increases due to the increased blood volume and the needs of the developing fetus. Generally, the guidelines suggest:
- Pregnant women (aged 19-50 years): About 27 mg of iron per day.
- Pregnant adolescents (14-18 years): About 27 mg of iron per day.
It's important for pregnant women to obtain iron from both diet and supplements if necessary, particularly if they are at risk of anemia or have low dietary iron intake. Good dietary sources of iron include lean meats, fish, poultry, beans, lentils, leafy green vegetables, and fortified cereals.
Always consult with a healthcare provider before starting any supplements during pregnancy to ensure the correct dosage and to tailor advice based on individual health needs.