What are the effects of eating preserved eggs during pregnancy?

Preserved eggs are a traditional egg product in China. They are mainly processed duck eggs to form a food with a special flavor. Many housewives make their own preserved eggs. There are also many dishes related to preserved eggs on Chinese dining tables, such as preserved egg and lean meat porridge, cold preserved eggs, etc. Its unique taste is also loved by many people. So what are the effects of eating preserved eggs on the body during pregnancy?

Can pregnant women eat preserved eggs?

Many people like to eat preserved egg and lean meat porridge, but preserved eggs are not suitable for pregnant women for the following reasons:

1. Because preserved eggs are pickled by wrapping duck eggs in a mixture of pure alkali, lime, salt and lead oxide, which contains lead, if consumed frequently, there is a chance of causing lead poisoning. This can lead to symptoms such as insomnia, inability to concentrate, anemia, joint pain, slow thinking, and affected brain function. In addition, lead will replace calcium, affecting calcium intake and possibly causing calcium deficiency.

2. Preserved eggs contain too much lead. In order to promote protein coagulation, traditional preserved eggs add some heavy metals such as lead oxide or copper during the pickling process. If consumed for a long time, the lead or copper in them will accumulate chronically and be detrimental to health. If pregnant women eat preserved eggs during pregnancy, the impact will be greater.

3. If the lead contained in preserved eggs penetrates the brain, it will directly inhibit the secretion of growth hormone, causing children to be short, precocious puberty, obesity, etc. For the health of your baby, it is best not to eat preserved eggs during pregnancy.

4. After being pickled, the various nutrients in preserved eggs also undergo certain changes. In terms of protein content, fresh eggs contain 8.7 grams per 100 grams, while preserved eggs contain 13.1 grams, an increase of 4.4 grams; in terms of carbohydrate content, fresh duck eggs contain 9.8 grams per 100 grams, while preserved eggs contain 10.7 grams, an increase of 0.9 grams; the carbohydrate content decreased significantly, from 10.3 grams per 100 grams of fresh duck eggs to 2.2 grams, a decrease of 8.1 grams; in terms of vitamin content, vitamin A decreased from 1380 international units of fresh duck eggs to 940 international units, a decrease of 440 international units. Therefore, the nutritional value has also declined.

How to remedy eating preserved eggs during pregnancy

The lead content in preserved eggs is very high and may cause fetal malformations during pregnancy, but occasional consumption should not be a problem. During pregnancy, the diet should be diversified. Eat more foods rich in protein and vitamins. Pay attention to rest in the first three months of pregnancy, do regular prenatal checkups, and keep a good mood. During pregnancy, pay attention to a balanced diet, do not be picky about food, and avoid spicy food. As long as the prenatal checkup shows that the fetus is developing normally, it is okay.