Avocado cookies to prevent anemia in pregnancy
Abstract
Background: Anemia remains a global significant health issue, with pregnant women among the groups most susceptible to the conditions. While iron supplementation is a standard preventive strategy, its effectiveness is often hindered by low compliance and absorption issues, highlighting the need for alternative nutritional interventions. Avocados (Persea americana) are rich in essential nutrients, which play vital roles in erythropoiesis and enhancing iron metabolism.
Objectives: This study aims to make and provide avocado cookies as a strategy to prevent anemia in first-trimester pregnant women.
Methods: This study employed experimental one-group pre-test and post-test design. The study compared hemoglobin levels in one treatment group before and after a 14-day avocado cookie intervention. The sample comprised 30 pregnant women first-trimester pregnant women within the jurisdiction of the Nanggalo Public Health Center in Padang City who met the inclusion criteria. Participants consumed 60 g of avocado cookies daily for 14 consecutive days. Hemoglobin levels were measured before and after the intervention using a digital hemoglobin meter. Data were analyzed using paired t-tests to determine statistical significance.
Results: The average hemoglobin level before the avocado intervention was 12.37 (± 1.87) gr/dl, which decreased to 13.69 (± 1.29) gr/dl after intervention. The paired t-test showed that hemoglobin levels before and after the intervention were significantly different (p = 0.03).
Conclusions: Consuming avocado cookies for two weeks effectively increases hemoglobin levels in pregnant women. Avocado cookies may serve as an alternative healthy snack for pregnant women. Future studies with larger sample sizes are recommended to further validate these findings.
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