Spinach Juice Supplementation Enhances Hemoglobin Concentrations in Pregnant Women
A Study at Yudha Wahana Abadi Clinic
Keywords:
Anemia, Hemoglobin, Iron Supplementation, Pregnancy, Spinach JuiceAbstract
Anemia during pregnancy remains a major public health concern and is associated with adverse maternal and fetal outcomes. This study aimed to evaluate the effect of spinach juice supplementation on hemoglobin levels among pregnant women attending Yudha Wahana Abadi Clinic. A quantitative quasi-experimental study with a pretest–posttest design involved 60 pregnant women selected through consecutive sampling and divided into an intervention group (n = 30) and a control group (n = 30). The intervention group received 250 mL of fresh spinach juice daily in addition to standard iron supplementation for 28 days, while the control group received iron tablets alone. Hemoglobin levels were measured before and after the intervention using a HemoCue Hb 201+ analyzer. Data were analyzed using paired and independent t-tests and multiple linear regression with a significance level of p < 0.05. Mean hemoglobin levels increased from 9.71 ± 0.49 g/dL to 11.23 ± 0.58 g/dL in the intervention group, compared with an increase from 9.68 ± 0.52 g/dL to 10.34 ± 0.55 g/dL in the control group. The difference in hemoglobin improvement between groups was significant (p < 0.001). Regression analysis identified spinach juice supplementation as the strongest predictor of hemoglobin improvement (β = 0.67; p < 0.001). Daily spinach juice supplementation combined with iron tablets significantly improved hemoglobin levels and may serve as a complementary nutritional strategy for managing anemia during pregnancy.
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