During pregnancy, pregnant women have many dietary considerations. If the diet is not reasonable, it not only affects the health of the pregnant woman, increases the risk of miscarriage or premature birth, but may also affect the growth and development of the fetus, and even lead to fetal developmental abnormalities. Therefore, some pregnant women have asked what precautions to take when eating salt?
The daily diet of pregnant women should be light and low salt diet, and the daily amount of salt should be controlled. Excessive salt during pregnancy will increase the burden on the body and kidneys, thus affecting the sodium excretion function of pregnant women. Excess sodium accumulation in pregnant women will lead to fluid retention, aggravate the edema reaction, and increase the risk of hypertension during pregnancy.
Although pregnant women should not eat too much salt, they should also not eat too little. If a pregnant woman lacks sodium in her body and her body's water content decreases, it will cause the blood to become viscous, slow down the flow rate, and unable to timely discharge useless waste from the body, thereby affecting the health of the pregnant woman. In addition, oxygen and nutrients cannot be delivered to the fetus in a timely manner, leading to delayed fetal development or fetal arrest.
Therefore, pregnant women have requirements for salt, and should not consume more than 20 grams of salt per day. In addition, pregnant women should not eat food that has been marinated with salt. Although the taste of food that has been marinated with salt may become unique, it will contain a lot of nitrite, which can have an impact on their health.
