The effect of guava juice toward haemoglobin levels in pregnant women

Evi Wahyuntari, Sri Wahtini


Background: The prevalence of anemia among pregnant women is 33-75% in developing countries. Iron deficiency is a common cause of anaemia. Absorption of iron can be achieved by increasing the content of diets containing vitamin C or ascorbic acid (AA) such as those in vegetables and fruit. The purpose of this study was to assess the effect of guava juice on the haemoglobin levels of pregnant women.

Methods: The study was conducted using quasi-experiment. Sample was determined by the consecutive sampling method. 29 respondents were selected from each group. Both groups were given iron supplements of 2x1 for 2 weeks, while the control group besides receiving iron supplement therapy also consumed 200 ml/day guava juice for 2 weeks, with the inclusion criteria of  third trimester pregnant women, anemia, no pregnancy complications and willing to be a respondent by signing an informed consent. Exclusion criteria not having a routine ANC at the Kalasan primary Health. Data collection was conducted using demographic data questionnaire, Observation Sheet of the provision of Fe tablets and guava juice and the measurement of hemoglobin levels with a hemocue.

Results: There was an increase in Haemoglobin levels in the group given iron supplement therapy and consumption of 200 ml guava juice/day for 2 weeks with a p value of <0.05.

Conclusions: Consumption of guava juice of 200 ml/day for 2 weeks increases the haemoglobin in pregnant women with anemia.


Anemia, Guava juice, Haemoglobin, Pregnancy

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