Can pregnant women eat preserved eggs?
Preserved eggs are foods made from duck eggs as raw materials and processed through special production techniques. Therefore, preserved eggs have both the nutritional value of duck eggs and their special nutrients. So, can pregnant women eat preserved eggs?
Can pregnant women eat preserved eggs?
Pine eggs contain lead, which may cause chronic lead poisoning. Chronic lead poisoning in pregnant women may lead to miscarriage, premature birth, fetal malformation, fetal vitamin deficiency, fetal brain development retardation, mental retardation, behavioral defects and other hazards. According to relevant reports in Shanghai, the level of lead poisoning in the fetus is about 40.8%. Therefore, it is recommended that expectant mothers should carefully eat preserved eggs during pregnancy and eat more fresh foods containing protein.
The disadvantage of eating more eggs
1, sodium intake exceeded the standard
The sodium content in the preserved egg is much higher than that of the duck egg. This is because during the preparation of the preserved egg, the salt and alkali added to the sludge contain sodium, which can penetrate into the preserved egg through the tiny gap of the eggshell.
2, lead poisoning
In the process of making preserved eggs, in order to quickly solidify the protein in the fresh eggs, some lead-containing yellow dan powder is added to accelerate the formation of preserved eggs. People who eat more of this preserved egg are more likely to cause lead poisoning.
Affecting intellectual development
Children are particularly sensitive to lead, their absorption rate in the intestine can reach 50%, and the function of children's organs is not perfect. It is easy to form the accumulation of lead in the body, causing chronic poisoning and affecting mental development. Therefore, children should eat less or even Do not eat preserved eggs.
Calcium deficiency
Lead replaces calcium in the human body, which affects the absorption of calcium and causes calcium deficiency. Frequent consumption of "lead-free loose-skinned eggs" (actually containing a small amount of lead) can easily lead to calcium loss in children's bones and teeth, leading to stunting.
Unfavorable digestion
In the process of making preserved eggs, due to excessive alkaline substances, gastric acid will be quickly neutralized after consumption, thereby reducing the barrier function of gastric juice and affecting digestion and absorption. When you eat preserved eggs, add appropriate amount of vinegar, which can neutralize the alkaline protection of stomach acid.
Who can't eat preserved eggs?
Children avoid eating eggs
The child's body is the body of "Jiaoyin and Yangyang", and the metabolism is extremely strong. The trace amount of lead in “lead-free†eggs is absorbed by children and remains in tissues such as liver, lung, kidney, brain, and red blood cells, and also causes loss of calcium in bones and teeth. Regular consumption of "lead-free pine eggs" can cause bone and tooth dysplasia, loss of appetite, gastroenteritis, etc., and affect mental development.
Liver and kidney disease patients
Preserved eggs are a protein that is rich in protein lecithin. Liver disease refers to lesions that occur in the liver. Including hepatitis B, hepatitis A, hepatitis C, cirrhosis, fatty liver, liver cancer, alcohol liver and many other liver diseases. For patients with liver disease, this type of food can not be eaten, because the intestinal tract of patients with liver disease is often an unbalanced environment, which may aggravate the condition.
People with poor gastrointestinal function
Preserved eggs are salted products, which contain a lot of fungi. Even if they are clean pine eggs, there are 400~500 bacteria on the eggshell, instead of very clean pine eggs, the bacteria can even reach hundreds of millions of bacteria. There will be a lot of people entering the pine flower egg. If the physical quality is poor and the body resistance is poor, it is easy to get infected with the fungus and cause discomfort.
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