Unhealthy Dietary Habits During Pregnancy: A Guide
Many studies in the medical field indicate that certain cancers, including breast, ovarian, and cervical cancer, show a hereditary propensity. Pregnant women who consume a high-fat diet over an extended period may inadvertently increase the risk of their daughters developing reproductive system cancers. Experts highlight that while fats themselves do not directly cause cancer, a diet rich in fatty foods can elevate the levels of bile acids and neutral cholesterol in the colon, potentially leading to colon cancer. Furthermore, a high-fat diet can boost the synthesis of lactogenic hormones, which may increase the risk of breast cancer, posing a threat to both maternal and infant health.
Risks of Excessive Calcium Intake
Excessive calcium consumption can be harmful during pregnancy. Some women might consume large quantities of milk or take calcium supplements and vitamin D without proper guidance. Nutritionists warn that an overdose of calcium can result in conditions such as hypercalcemia in the fetus, which can lead to premature closure of fontanelles, widening of the jaw, a protruding forehead, and even a narrowed aorta in newborns. These conditions can hinder healthy growth and affect facial aesthetics. Generally, pregnant women need about 800 mg of calcium daily in early pregnancy, increasing to 1100 mg later. This amount can typically be obtained from regular dietary sources like fish, meat, and eggs without additional supplementation.
Avoiding High Sodium Intake
Many pregnant women may have a preference for salty foods, especially those from northern regions. Modern medical research has linked high sodium intake to an increased incidence of hypertension. Salt consumption is connected to the prevalence of pregnancy-induced hypertension, a condition characterized by symptoms such as swelling, elevated blood pressure, and protein in urine. Severe cases can lead to headaches, visual disturbances, chest tightness, and dizziness, posing risks to both mother and baby. Experts suggest limiting daily salt intake to around 6 grams to promote better health during pregnancy.
The Dangers of Acidic Foods
In early pregnancy, women often experience symptoms such as food aversions, loss of appetite, nausea, and vomiting, leading some to crave acidic foods. However, research from Germany shows that during early gestation, the fetal environment is less acidic. Consuming acidic substances or medications can accumulate in fetal tissues, adversely affecting cell division, growth, and potentially leading to genetic mutations and developmental abnormalities. In later pregnancy, as the fetus matures, the pH levels become more similar to those of the mother, mitigating some risks. Thus, it is advisable for pregnant women to avoid acidic substances and foods, especially in the first two weeks of gestation.
Risks of Overusing Warm-toned Supplements
The increase in blood flow and heightened circulatory demands during pregnancy can lead to various complications. Pregnant women may experience symptoms such as water retention and high blood pressure due to increased secretion of aldosterone and expanded blood vessels around the cervix, vagina, and fallopian tubes. Additionally, decreased production of gastric acid can result in digestive issues like bloating and constipation. Frequent consumption of warm-toned supplements, such as ginseng, deer antler, and lychee, can exacerbate these conditions, leading to imbalances like yin deficiency. This may worsen symptoms like nausea, edema, high blood pressure, and constipation, and in severe cases, it can lead to miscarriage or stillbirth. Therefore, moderation is key when considering any dietary supplements during pregnancy.
In conclusion, maintaining a balanced and healthy diet during pregnancy is critical for the well-being of both mother and child. By avoiding high-fat, high-calcium, overly salty, and acidic foods, as well as refraining from excessive intake of warm-toned supplements, pregnant women can significantly improve their health outcomes.