Eggs during pregnancy: the benefits and harms

Getting ready to become a mother, all women are beginning to be quite picky about nutrition, considering the pros and cons of each product almost under a magnifying glass. They find out whether it causes allergies, is useful or harmful to the health of the future baby, and if so, in what quantity it is possible to eat, so as not to overdo it and not to harm yourself and your baby. Eggs are one of the most discussed products in this regard, and there are many rumors about their properties and abilities. It's time to figure out which ones are true and which ones are more like fiction.

Can I Eat Eggs during Pregnancy?

Although many people think eggs are quite a heavy product, the proteins they contain in considerable quantities are digested quite easily. An undeniable advantage is that they are not harmful to the figure, which is important for pregnant women, who must organize a rich and nutritious, but at the same time balanced and rational menu, so as not to gain extra pounds in the nine months of waiting for the baby. And the proteins in eggs are also necessary as a building material for the baby's body.

In addition, the presence of vitamin B4, or choline, in eggs makes them necessary for the full mental development of the unborn child. This substance is contained in many foods, but the yolks of eggs dozens of times ahead of all others in its quantity. Choline prevents malformations of the neural tube of the fetus, which greatly reduces the risk of deformities or other abnormalities in the embryo.

The presence of cholesterol in chicken eggs raises doubts among expectant mothers: is it possible and advisable to burden your body with this harmful substance? In fact, its content is not as high as people distant from medicine and nutrition argue. One medium-sized egg weighing 45 grams has only 1.5 grams of cholesterol. Animal products such as beef or pork brains and kidneys have almost twice as much cholesterol, and crabs, shrimp, lobsters and other seafood have almost as much cholesterol as eggs.

So, it is possible and necessary to eat eggs during pregnancy, because they are very useful for the future mother and her baby. It is important to cook them correctly, as this affects their caloric value and degree of impact on the body of the pregnant woman.

Raw .

Despite the fairly widespread opinion that raw eggs are healthier than boiled eggs, this statement is nothing more than a myth. Studies have shown that the protein in boiled eggs is absorbed by the human body by 90 percent, while in the raw egg - no more than half. This phenomenon is explained by the fact that the protein contains a substance called avidin, which tends to bind in the raw state with one of the B vitamins - biotin. As a result, the vitamin becomes unavailable for absorption. If you drink raw eggs for a long time, it is fraught at best with dry skin, poor appetite, sleepiness, and at worst with the addition of these symptoms of depression accompanied by muscle pain.

The digestion of raw yolk is also worse than boiled, and this stimulates more bile secretion, which is risky in calculous cholecystitis, accompanied by the formation of gallstones in the gallbladder, as well as causing cholesterol deposits on the vascular walls.

In addition, raw eggs are dangerous because through them you can get salmonellosis, which is categorically unacceptable during pregnancy. The immune system of a woman expecting a baby is already under tremendous strain, so infection from a raw egg can be fatal.

Salmonellosis causes high fever, accompanied by vomiting and diarrhea, which can cause miscarriage or premature birth. But even if this tragedy does not happen, the antibiotics that are used to treat salmonellosis can cause serious abnormalities in the development of the embryo.

Moreover, a pregnant woman who has touched chicken, duck or quail eggs should be especially careful to wash her hands with soap and water afterwards, to rule out unpleasant health consequences.

Boiled

Boiled eggs are very useful for pregnant women, during cooking the causative agent of salmonellosis dies, so the product in terms of possible infection becomes safe. However, you should not eat eggs every day.

Daily consumption of hard-boiled eggs can cause such an unpleasant digestive disorder as constipation. And after all, due to changes in hormonal background during pregnancy, this problem even often occurs in expectant mothers. So why exacerbate the situation?

Fried

Fried products are not generally recommended for pregnant women. The liver as well as the kidneys and all other systems and organs, they work with an increased load. So it is not worth to burden them with an excess of oil, in which, as a rule, fried eggs. In addition, the pleasure of eating scrambled eggs can be spoiled by heartburn, which may well appear soon after the meal. Especially if the egg is fried with bacon, which will be a burden on the body in the form of extra fats. It is better to eat a boiled egg.

But if you can't stand it anymore, it's better to fry it with tomatoes and onions, sprinkled with a little cheese.

Scrambled Eggs

Soft-boiled eggs should be boiled in boiling water for no more than three or four minutes. If you take fresh eggs, bought in a proven place, it is quite acceptable for the mother-to-be to cook and eat such a treat for breakfast. This is a completely balanced product: on the one hand - safe, unlike raw eggs, on the other - preserved for a short boiling time to the maximum number of useful substances. Burnt eggs are well absorbed in the body of pregnant women and do not cause health problems.

Omelette

An omelet is a perfect dish for a pregnant woman. Both whites and yolks are used for its preparation, which are whipped either with milk or water.

It is possible to make a steam omelet, without oil at all, for this purpose well stir the eggs with milk, salt and pour into a bowl, which is placed in a colander set in a saucepan with boiling water.

If you want to reduce the load on the gallbladder, which during pregnancy is already working in extreme conditions, as squeezed or moved from its usual place by the growing uterus, you can take for making an omelet only half of the yolk and two whites. The remaining yolks can be frozen to make omelets or glazed eggs for your housemates - your spouse and children.

Quail eggs

Quail eggs are considered as dietary, the most light and healthy. And not without reason. They are hypoallergenic, so they are safe for mother and unborn child.

In addition, quail eggs contain a special substance - lysozyme. It does not let them go rotten, and a product that has been stored for a long time will not go bad, but will only shrink. The same substance will prevent the reproduction of bacteria and other harmful microorganisms in the body of a pregnant woman who regularly consumes quail eggs.

It is important to note that quail eggs have no cholesterol and contain a lot of useful folic acid.

Doctors agree on one thing: quail eggs are not only possible for pregnant women, they are even necessary to survive such a difficult period and give maximum nutrients to the future baby.

Goose

Goose eggs are considered a delicacy, although not everyone likes their peculiar taste. Meanwhile, the World Health Organization defined this product as a reference by the presence of amino acids. That is why pregnant women should eat goose eggs from time to time. In addition, they are more nutritious than chicken eggs, and fatty acids in them help good digestion and absorption of fat in the yolk, so goose eggs are not harmful.

A number of doctors as an argument in favor of the use of goose eggs by pregnant women indicate that the product contains folic acid in significant quantities, so their use by expectant mothers is beneficial for the formation and development of the nervous system and brain of the child.

But goose eggs must be cooked carefully, because they can sometimes be contaminated with salmonella: wash them thoroughly with soap and water, and then boil them for a long time. Given that they are four times bigger than chicken eggs, they need to be in boiling water for at least 20-25 minutes.

Duck

Duck eggs have significantly more vitamins, trace elements and other nutrients than chicken eggs, they are less allergenic and more caloric. But pregnant women should be especially careful with them. First, duck eggs are superior to chicken eggs in terms of cholesterol content. Secondly, waterfowl are almost always affected by salmonella. And since the shell of their eggs is quite porous, although strong, it is quite easy for the infection to get inside. Therefore, instead of boiling a duck egg, making it into an omelet, scrambled eggs or some other independent dish, it is better to use it for baking.

But if still a pregnant woman decided to necessarily try what a duck egg tastes like, boil it for about 15-20 minutes.

How to consume eggs properly

Cooking a dish of eggs, the future mother should not only be guided by her own preferences, but also adhere to medical recommendations. Then the product will be useful to women, and most importantly - will not harm the baby.

How much can I eat per day

The Research Institute of Nutrition of the Russian Academy of Medical Sciences recommends that women expecting a child eat half a chicken egg every day, make an omelet, but not exceed the specified amount of product. This does not mean that it is necessary to strictly adhere to such a regime of consumption. You can eat a whole egg every other day - it is important that the mother-to-be ate no more than 3-4 eggs per week. And scientists recommend to base calculations on the yolk, because it is the yolk that has a negative impact on health in excess of the norm. Therefore, there is a little trick for lovers of the dainty: you can cook an omelet every other day, using one whole egg and two whites.

If a woman prefers quail eggs, it is acceptable to eat two eggs every day: you can boil them or make them into an omelet.

If you exceed the rate recommended by medical scientists, a woman may have problems - an allergic reaction in the form of hives, constipation, etc. And for the health of the future baby mother overeating eggs can be harmful.

Can I eat eggs at night and on an empty stomach?

Doctors and nutritionists advise to eat eggs in the morning on an empty stomach. At this time, the pregnant woman is hungry, and in her stomach are synthesized enzymes that break down carbohydrates, proteins and fats, so eggs are well and completely digested and fill the body with the necessary substances to actively spend the rest of the day.

In the evening, before going to bed, it will be difficult for the digestive system to cope with the product, because in accordance with the biological rhythm the body is already preparing for a night's rest. Eggs eaten at this time will be a heavy burden on the stomach, it will not have time to cope with the work while the expectant mother is awake. Therefore, cholesterol will begin to settle on the walls of blood vessels, and harmful substances, which were treated chickens, or those that got into their body with the food - such as antibiotics or nitrates - will not have time to be removed from the body of women, and it will begin to accumulate.

The benefits of eggs in pregnancy

General benefits

Eggs are simply full of vitamins, micro and macronutrients, so they are useful for pregnant women, as they not only enrich their bodies, but also contribute to the proper development of all organs of the future baby.

So, such a component of eggs as vitamin A, is responsible for the formation of all systems of the embryo - from bones and blood vessels to brain and spinal cord, as well as giving immune strength to the fetus. If the mother has enough of this vitamin, the child is born full-term. For herself, it is also important because it helps the body, which works with increased stress, to fight inflammation, viral and bacterial infections. In addition, it keeps hair, skin, nails, protects teeth and bones and stimulates the production of the hormone progesterone, thanks to which the pregnant woman maintains a calm hormonal background, which helps to maintain pregnancy.

Vitamin B1, which is also present in eggs, participates in the creation of fetal tissues, and if this substance is sufficient, there is no delay in its development. This vitamin is especially important for the formation of the central nervous system and heart. Mom with its help is protected from stress, insomnia, premature birth in the final, third trimester of pregnancy.

Due to the presence of vitamin B2 in eggs, the future child gets a better opportunity to absorb iron, develops harmoniously its system of hematopoiesis and hormonal background. It is also responsible for the proper establishment of the organs of vision. For pregnant women, vitamin B2 helps to fight anemia, to cope with fatigue, and also thanks to it the skin of the future mother remains elastic, which prevents the appearance of stretch marks, cracked lips and various disorders of the visual organs.

Choline, or vitamin B4, which is contained in eggs, has a positive influence on the development of the child: it reduces the risk of intrauterine pathologies, and also stimulates the correct formation of the brain.

Vitamin B6 is responsible for the constant and stable relationship between mother and child, participates in the metabolic processes occurring between them, helps the full absorption of other useful substances. In pregnant women, it prevents irritability, drowsiness, dry skin, strengthens the immune system and improves digestion.

Vitamin B9, known to every expectant mother as folic acid, is a very important substance. Without it the formation of the neural tube of the fetus and the placenta is impossible, that is, B9 is fully responsible for the entire course of pregnancy and for the fact that the organs of the child from the first weeks were laid correctly.

Very useful element in the composition of eggs, such as vitamin B12, which is a participant in the formation of the digestive tract, cardiovascular and nervous system of the embryo. It also corrects the damage done to the DNA as a result of aggressive external factors.

The main function of vitamin D is to properly form and grow the baby's bones. Vitamin E is essential for the pregnant woman herself because it supports proper, term-appropriate uterine growth. Its deficiency threatens miscarriages.

A number of micronutrients includes potassium, which stimulates regular intestinal function, prevents constipation and helps the heart of a pregnant woman to more easily survive increased stress.

Eggs are also a source of calcium and phosphorus. Calcium serves as the basic building material of bones, helps the mother-to-be maintain healthy hair and teeth, and is a means of preventing rickets in the baby. Phosphorus works in tandem with calcium and is responsible for the quality of the bones of the mother and baby, and it is also "charged" with the correct and healthy formation of the DNA of the embryo.

Thanks to the zinc contained in eggs, it is easier for pregnant women to survive toxicosis, as well as avoid complications during the birthing process. Iron prevents anemia in the expectant mother, and selenium reduces the risk of premature birth.

Eggs are also useful for pregnant women because they are a low-calorie product, so they do not put on weight. And for expectant mothers it is important to keep their figure within the limits allowed by the obstetrician-gynecologist.

So substantially and comprehensively considered all the useful qualities, it is easy to understand: a pregnant woman eating eggs is a must. They will help her to keep a good mood, keep the hormonal balance and restore strength in time, improve immunity and give a lot of useful substances for the future child.

The benefits of chicken eggs

Chicken eggs are the most common and most often used for nutrition. Their popularity is due to a balanced chemical composition. In 100 grams of this product contains a quarter of the daily allowance of vitamins B2 and B5, and there is also vitamin H, or biotin, which is important for pregnant women primarily because it helps regulate weight by breaking down fat deposits, stimulates hemoglobin synthesis, normalizes blood sugar levels and regulates the hormone-synthesizing ability of the thyroid.

But the champion of vitamin content in chicken eggs is vitamin B4, or choline. In 100 g of the product there is 50% of the norm that is necessary for the future mother per day. Due to such a high content of this useful substance, chicken eggs can significantly reduce the risk of abnormal development of the embryo, especially it concerns the brain of the unborn child.

It is in the yolks of chicken eggs that vitamin A (or beta-carotene) content is the highest compared to other poultry eggs, from which a person gets one third of the daily norm of this substance. That is why they are recommended for a pregnant woman to survive the seasonal colds normally, and for her immune system, strengthened by this vitamin, not to succumb to viruses or bacteria. This is especially important in the first weeks of pregnancy, when the fetus is still forming. In addition, thanks to the support of beta-carotene, the mother will be able to keep calm for the normal development of the baby.

If a pregnant woman is not allergic to chicken eggs, she can eat them according to the norms recommended by doctors. Included in their composition of trace elements will improve the work of the thyroid gland of the expectant mother, kidneys, working during pregnancy with a high load and often give failures, as well as normalize the nervous system.

The benefits of chicken eggs for women in the pregnancy are great. And so they do not lose their beneficial properties, they should be eaten either boiled or in the form of scrambled eggs.

The main requirement for chicken eggs used in the diet of pregnant women is their freshness. To check this, you need to put them in a bowl of water. The highest quality and fresh egg will sink to the bottom, that you can eat without fear. If an egg hangs vertically in the middle of a layer of water, it is fit to eat, but the egg that floated to the surface, it is better not to eat.

The benefits of quail eggs

Quail eggs are the second most popular after chicken eggs, although their high benefits and dietary composition are generally recognized. The combination of vitamins and minerals in them is somewhat different than in chicken eggs. Vitamin B12 is in the first place here; its content in 100 g of quail eggs is more than half of the daily norm. Eating 100 grams of the product, a pregnant woman will also get 53% of the required daily amount of choline, or vitamin B4.

Quail eggs are also rich in vitamin B2 (44% of the norm), and beta-carotene is 2.5 times more than in chicken eggs.

In addition, quail eggs are appreciated for the large amount of calcium and phosphorus they contain, due to which the future mother, regularly consuming this product, can be calm about the normal development of the baby's skeleton, the health of his bones and teeth. And for pregnant women themselves, calcium and phosphorus will be very useful, thanks to these substances it will be possible to avoid tooth decay, which often happens in women in pregnancy.

Another advantage of quail eggs is that they have no cholesterol, but a lot of iron, which is good for blood flow. Cholesterol is not deposited on the walls of blood vessels, and due to the participation of iron in the hematopoiesis process, the amount of hemoglobin increases and the work of the circulatory system is normalized. Therefore, quail eggs are highly recommended for inclusion in the diet of future mothers.

In addition, this product does not cause allergies, it has a significant amount of natural protein ovomaccid used in pharmaceutical products. Therefore, a pregnant woman, eating another daily pair of quail testicles, can be sure that the baby will not suffer from allergies.

The amino acids rich in this product will help the nervous system function, and tyrosine will relieve anxiety and prevent depression, which often afflicts pregnant women.

Another useful property of quail eggs for expectant mothers is that they can help to cope with heartburn by reducing the acidity of gastric juice. And thanks to the ability to stimulate the kidneys and the excretory system, the product removes excess fluid from the body and relieves swelling.

Can eggs harm the future mother?

Still, not every expectant mother is allowed to consume eggs, some are not allowed to eat even the norm recommended by the medical community. There are people who suffer after eating just one chicken egg - they soon get hives, belching, heartburn. All this is associated with individual intolerance.

Doctors do not recommend eating eggs to pregnant women whose bodies are weakened by serious chronic diseases - such as diabetes or liver disease. It is also not worth consuming the product for those who have been diagnosed with atherosclerosis.

But even if earlier, even before pregnancy, a woman did not have any similar symptoms and does not suffer from chronic diseases, she should consult a doctor and discuss how and how much of this product can be consumed and what kind of eggs to prefer.