What should pregnant women do if they eat preserved eggs?

The diet of pregnant women in daily life is relatively important. It is necessary to understand some dietary taboos. It is best not to eat preserved eggs during pregnancy. The main reason is that preserved eggs contain heavy metal lead. Improper use may have adverse effects on the fetus. If you eat it occasionally, there is generally no problem, but you can't eat it normally. If you always like to eat preserved eggs, it may cause fetal maldevelopment and even cause more serious consequences.

Can pregnant women eat preserved eggs?

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.

The harm of preserved eggs

Because preserved eggs contain a certain amount of lead, eating too much can easily lead to anemia symptoms and may cause low immunity.

If you eat preserved eggs for a long time, it can also weaken the body's absorption of minerals, causing symptoms of lack of minerals such as calcium, iron and zinc.

In summer, it is difficult for us to identify spoiled preserved eggs, because the production method of preserved eggs itself determines its unique flavor. Even if some of them are expired and spoiled, it is not easy to detect. Once you eat expired preserved eggs, the harm is very serious and may cause diarrhea, vomiting and other discomfort symptoms.