Types Of Foods Pregnant Women Should Avoid To Prevent The Risk Of Miscarriage

JAKARTA - When pregnant young, many things must be taken care of. Apart from not being able to do too much activity, it is also important to maintain food intake. In the first trimester of pregnancy, the baby in the womb is busy developing the brain and spinal cord.

Organs are starting to form and limbs are in the process of developing. The heart starts beating and can be heard at about 6-8 weeks.

The risk of miscarriage is very high at 6 weeks into pregnancy, especially if the age at pregnancy is in the range of 35 to 40 years, the risk of miscarriage also increases.

In the first trimester of pregnancy, many feel worried when eating food because if it is careless it can increase the risk of miscarriage or can actually harm the development of the baby. For example, listeriosis, a disease caused by bacteria in certain foods and can infect babies.

In addition, salmonella is a food-borne bacteria that can cause poisoning. While not as difficult as listeria, salmonella has the potential to affect babies as well. When pregnant, it is necessary to take vitamins. However, you should consume vitamins within reasonable limits.

This is because too much vitamin A can cause complications for both mother and baby. When the body has excess vitamin A in the liver, it can cause liver problems for the mother and birth defects in the baby.

To avoid the above problems, pregnant women should avoid foods such as raw or undercooked eggs, raw or undercooked meat, organ meats, such as liver, soft cheeses, certain types of fish, including sushi and fish that are high in mercury, such as swordfish, shellfish, raw fruit and vegetables, especially bean sprouts and ready-to-eat salads, hot dogs and deli meats.