Thalassemia in pregnant women, also known as thalassemia, is a group of inherited hemolytic anemia diseases. It is an anemic or pathological condition caused by the absence or deficiency of synthesis of one or more globin chains in hemoglobin due to a genetic defect. During pregnancy, pregnant women with thalassemia may suffer from loss of appetite, frequent dizziness, as well as weakness and yellowing of the face. At the same time, it can also directly affect the fetus in many ways, affecting its normal development and limiting its growth. According to the severity of the disease, there are three types of thalassemia in pregnant women: mild, medium and severe. In the case of mild thalassemia, no special treatment is needed, usually pay attention to rest, avoid straining, avoid infections, and do not apply drugs blindly, especially avoid oxidants. In case of medium thalassemia, the pregnant woman has obvious anemia symptoms and needs to go to the hospital for regular red blood cell transfusion treatment to keep the hemoglobin above 90g/L to ensure normal fetal development. In case of thalassemia major, the anemia symptoms are more serious and need to be treated with regular blood transfusion to keep the hemoglobin greater than 90g/L. Also, to ensure the safety of the fetus, it is better to do amniocentesis before delivery to know the thalassemia condition of the fetus. In daily life, pregnant women with thalassemia need to pay attention to supplementing iron-rich foods, such as lean meat, egg yolk, black fungus, sesame paste, dried fruits, etc. Don’t be partial and picky in eating to ensure balanced nutrition, which can effectively promote the production of hemoglobin.