THE ROLE OF TOMATO AND STRAWBERRY JUICES IN ENHANCING HEMOGLOBIN LEVELS DURING PREGNANCY’S THIRD TRIMESTER

Lastri Batawi

doi:10.55640/

Open Access

THE ROLE OF TOMATO AND STRAWBERRY JUICES IN ENHANCING HEMOGLOBIN LEVELS DURING PREGNANCY’S THIRD TRIMESTER

https://doi.org/10.55640/

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Lastri Batawi ¹ ,

⁴ Faculty of Health Sciences Kadiri University, Indonesia

Abstract

Anemia is a common concern during pregnancy, particularly in the third trimester, as iron demands increase to support fetal development. This study investigates the effects of tomato juice and strawberry juice on hemoglobin levels in pregnant women during the third trimester. Both tomato and strawberry juices are rich in essential nutrients, including vitamin C, folate, and iron, which may help enhance iron absorption and boost hemoglobin levels. The study involves 100 pregnant women in their third trimester, who were assigned to either a tomato juice group, a strawberry juice group, or a control group with no juice consumption. Hemoglobin levels were measured at the start and end of the 6-week intervention. The results show that both tomato and strawberry juices had a positive effect on hemoglobin levels, with tomato juice showing a slightly more significant improvement. This study suggests that the regular consumption of these juices may be beneficial in preventing anemia and supporting optimal health during the critical third trimester of pregnancy.

Keywords

Anemia, Hemoglobin Levels, Pregnancy

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How to Cite

THE ROLE OF TOMATO AND STRAWBERRY JUICES IN ENHANCING HEMOGLOBIN LEVELS DURING PREGNANCY’S THIRD TRIMESTER. (2024). Global Journal of Medical and Pharmaceutical Sciences, 3(12), 1-4. https://doi.org/10.55640/