Pregnant women can consume fertilized duck eggs during pregnancy, provided the eggs are thoroughly cooked and hygienically prepared. These eggs contain protein, calcium, phosphorus, iron, and B vitamins, which provide energy and essential nutrients for the mother's body. Protein helps build and maintain tissues, while iron is crucial for blood formation. Calcium and phosphorus contribute to the formation and development of the fetus's skeletal system.

However, these nutrients are also available from various other foods. Pregnant women should maintain a diverse and balanced diet, including meat, fish, eggs, dairy, green vegetables, fruits, and grains, with food groups tailored to the needs of each pregnancy stage.

Pregnant women can eat fertilized duck eggs when fully cooked. Illustration: Thuy Hanh

The notion that eating fertilized duck eggs causes excessive hair on a baby currently lacks scientific basis. Fetal hair development is a natural process, primarily influenced by genetic factors and the biological characteristics of each fetus.

There is no one fixed amount of fertilized duck eggs suitable for all pregnant women. Portions should be balanced with the total intake of eggs and other cholesterol-rich foods in the diet. Pregnant women with gestational diabetes, dyslipidemia, hypertension, or other medical conditions requiring dietary control should consult a doctor or nutritionist for appropriate advice.

Beyond nutritional value, pregnant women must also pay attention to preparation methods and quantity consumed. Undercooked eggs can contain Salmonella bacteria, leading to food poisoning. Foodborne illnesses caused by bacterial infections can affect the health of both the mother and the fetus.

Pregnant women should choose eggs with intact shells, free from cracks, and combine them with green vegetables and other foods for a more varied meal, rather than consuming many eggs in one sitting.

Nutritionist Nguyen Thi Quynh

Department of Nutrition

Tam Anh General Hospital Hanoi