Answer:

Pregnancy brings hormonal fluctuations that often alter a woman's palate and daily eating habits. Expectant mothers may develop cravings for foods they previously disliked.

Seafood is rich in protein, vitamins A and D, and omega-3 fatty acids, which are essential for a baby's heart, brain development, and eyesight. The high calcium content in seafood can prevent osteoporosis, leg cramps, and back pain in pregnant women, while iron helps prevent anemia and iron deficiency. Magnesium and potassium improve overall immunity and hormonal balance.

Pregnant women can certainly eat seafood. Illustration: Nguyen Chuc

Expectant mothers should limit high-mercury fish like marlin, swordfish, herring, and king mackerel. Opt instead for shrimp, crab, blue crab, tuna, salmon, clams, and oysters. Here are some guidelines:

Cook thoroughly: During pregnancy, a woman's immune system changes, making her more susceptible to bacteria and parasites found in raw seafood, which can affect the fetus. Eating raw or undercooked seafood can cause allergies, food poisoning, and even birth defects or premature birth.

Eat immediately after cooking: When seafood is left out for too long, especially overnight, its nutritional value diminishes. Avoid consuming large quantities of seafood in one sitting or focusing on just one favorite type, as this can cause indigestion. It's recommended to eat seafood 1 to 2 times a week, in small portions, allowing the body to absorb the nutrients effectively.

When preparing raw seafood, wash cutting boards, knives, and preparation areas with hot water and specialized cleaning agents. Fish for pregnant women should always be cooked thoroughly; shellfish like shrimp, scallops, oysters, mussels, and clams should be cooked until their shells open. Use separate knives and cutting boards for raw and cooked seafood. Wash your hands thoroughly before and after handling any food.

Dr. Tran Thi Tra Phuong

Physician, Department of Nutrition and Dietetics

Tam Anh General Hospital, Hanoi