孕妇血糖高、贫血吃What

　　Pregnant women with high blood glucose and anemia can consume low-GI, high-protein foods, iron-rich and low-fat meats, high-fiber fresh vegetables and fruits, slow-glucose-raising whole grains, and vitamin C-rich complementary foods. If blood glucose remains consistently elevated or anemia worsens, prompt medical consultation is necessary.

　　1. Low-GI, high-protein foods: Such as tofu, unsweetened yogurt, and steamed sea bass. These foods have a low glycemic index (GI), which helps prevent sudden spikes in blood sugar, while providing high-quality protein essential for fetal development. They minimally affect blood glucose levels and are suitable as primary daily protein sources.

　　2. Iron-rich, low-fat meats: Such as lean beef, skinless chicken, and duck blood. These are rich in iron and low in fat, effectively replenishing iron stores to improve anemia. Cooking methods should focus on steaming or boiling; avoid frying to prevent excessive fat and calorie intake.

　　3. High-fiber fresh vegetables and fruits: Such as spinach, celery, and apples. Dietary fiber slows down sugar absorption, helping stabilize blood glucose. Some of these also contain moderate amounts of iron, aiding in the improvement of anemia. Avoid high-sugar fruits such as lychee and durian.

　　4. Slow-glucose-raising whole grain staples: Such as oats, quinoa, and corn. Replace part of refined rice and flour with these whole grains, which have a lower glycemic index and are rich in B vitamins. This approach supports both blood sugar control and energy supply, preventing nutritional imbalances caused by overreliance on refined carbohydrates.

　　5. Vitamin C-rich complementary foods: Such as cherry tomatoes, oranges, and cold-mixed cucumber. Vitamin C enhances iron absorption; when consumed with iron-rich foods, it boosts iron supplementation effectiveness. Most of these foods have a low GI and do not significantly affect blood glucose.

　　Daily management should include regular meal times with controlled portions, avoiding overeating. Each meal should include vegetables and protein. A 10–15 minute walk after meals is recommended. Regular monitoring of blood glucose and complete blood count is essential. Keep a record of diet and blood glucose changes to assist doctors in adjusting dietary plans as needed.