The Effect of Dietary Patterns on the Incidence of Anemia in Pregnant Women

Abstract

Anemia during pregnancy remains a major public health problem associated with adverse maternal and neonatal outcomes. Dietary pattern is considered one of the most important modifiable factors influencing maternal hemoglobin levels and nutritional status. This study aimed to analyze the effect of dietary patterns on the incidence of anemia among pregnant women attending Birayang Primary Health Center, Hulu Sungai Tengah Regency, South Kalimantan Province. A quantitative study with a quasi-experimental design was conducted involving 32 pregnant women in the second and third trimesters, who were allocated into an intervention group (n = 18) and a control group (n = 14). Dietary patterns were assessed using a Food Frequency Questionnaire (FFQ), while hemoglobin levels were obtained from maternal health records and laboratory examinations. Data were analyzed using descriptive statistics and the Mann–Whitney U test with a significance level of 0.05. The findings demonstrated that dietary patterns had a statistically significant effect on the incidence of anemia among pregnant women (p < 0.001). Participants who adopted healthier dietary practices showed improved hemoglobin levels following the intervention, indicating that balanced dietary intake contributes to better maternal nutritional status. These findings emphasize the importance of integrating dietary assessment, nutrition education, and promotion of iron-rich food consumption into routine antenatal care. Strengthening dietary interventions alongside iron supplementation may enhance the effectiveness of maternal anemia prevention programs and improve pregnancy outcomes.