Most of the anemia occurring in expectant mothers is iron deficiency anemia. The physiological demand for iron in pregnant women is three times higher than that of menstruation, and increases with the progress of pregnancy, and the prevalence of iron deficiency anemia in early, middle and late pregnancy is 9.6%, 19.8% and 33.8%, respectively. Severe anemia increases the risk of gestational hypertension, premature fetal placenta and postpartum depression in pregnant women, and increases the risk of fetal growth restriction, fetal hypoxia, stillbirth and neonatal asphyxia in fetuses. Therefore, doctors recommend that all pregnant women have their blood checked at the first prenatal checkup and rechecked every 8-12 weeks to consider combined anemia if the hemoglobin concentration is <110g/L. For mild to moderate anemia, oral iron therapy is the main treatment and diet should be improved by eating iron-rich foods such as animal liver, red meat, fish and poultry, etc. Foods containing vitamin C such as fruits and green leafy vegetables can promote iron absorption, while milk, tea, coffee and beans can inhibit iron absorption. Oral iron is recommended to be taken 1 hour before eating. Pregnant women who are severely anemic or intolerant to oral iron can opt for injectable iron, such as iron sucrose, but it should not be used in early pregnancy.