In the Netherlands, the nutrition center has published a list of foods that are and are not allowed during pregnancy. Many pregnant women adhere to this without realizing why these foods pose a danger. It turns out that there are a number of exceptions that allow you to eat certain products on the prohibited list. But there are also products on the list that can pose a danger to pregnant women. To gain more insight into this, it is good to delve more into the risks of bacteria and parasites during pregnancy.
Bacteria
During pregnancy there is only one bacteria and one parasite that is really dangerous. By delving into the growth characteristics, an estimate can be made as to whether a product poses a risk of contamination. In addition, there are other dangers in food for pregnant women, which are not based on bacteria or parasites, but which must be taken into account.
Listeria
Listeria is a pathogenic bacterium that is dangerous for the unborn child because it can pass through the placenta. Pregnant women are twenty times more likely to fall victim to Listeriosis than healthy adults. It can lead to fever, chills, muscle pain, flu-like symptoms, premature births, stillbirths, inflammation of the amniotic membranes and inflammation of the uterus (neck). Because Listeria, unlike most other bacteria, can grow in low temperatures, little moisture and little oxygen, it poses a threat in many gas-packed or vacuum-packed foods found in refrigeration. However, the bacterium cannot grow in an environment with too little moisture, a lot of salt or in an acidic environment. The bacterium is rendered harmless when heated above seventy-five degrees. This may mean that gas-packed cooked ham that has been post-contaminated may contain listeria and raw ham does not pose a risk because it is salted. This is despite the fact that there is often a warning for raw ham and not for cooked ham. There are similar dangers with raw milk. For example, Dutch farmer’s cheese and goat’s cheese made from raw milk are harmless because Listeria cannot grow due to the composition of the product, while butter can be contaminated because butter is often kept in the refrigerator for a long time.
Toxoplasmosis
Toxoplasmosis is a disease caused by a parasite. The parasite can reproduce in feline animals.
The parasites are also found in cat feces and in pork, goat meat and mutton. Foods that may be contaminated include raw or undercooked meat and unwashed vegetables. After someone is infected with toxoplasmosis, this person is immune for life, but the infection remains latent. If you are infected by the parasite during your pregnancy and are not yet immune, there is a forty percent chance that the baby will also become infected. This can cause your baby to develop abnormalities in his nervous system or eyes. To prevent toxoplasmosis, it is important to heat meat properly and wash or peel vegetables and fruit properly. Because the parasite does not occur in fish, raw fish does not pose a risk of toxoplasmosis.
Other bacteria and pathogens
As far as is known, the other bacteria do not pose a danger to the unborn baby because they cannot reach the baby via the placenta. However, pregnant women are often more susceptible and will therefore become ill more quickly if they have eaten something wrong. The symptoms may also be more severe. That is why it is wise to eat safely during pregnancy. This means that food should not be stored for long and products with an increased risk of contamination should be avoided.
Other hazards
In addition to bacteria and parasites, certain herbs and vitamins can also pose a danger. For example, it has been shown that too high a dose of vitamin A can damage the fruit. Liver contains large amounts of vitamin A, so you should not eat too much of it. A vitamin A deficiency can also be harmful to fetal development. An occasional portion of liver pate can therefore be very good. On average, pregnant women need eight hundred micrograms of vitamin A every day. A slice of liver pate contains four hundred micrograms of vitamin A.
In addition, certain herbs can also pose a danger because they contain flavoring substances such as estragole, methyl eugenol and/or safrole. Although it has not been proven that they are harmful, it is recommended to be careful with herbs that contain these substances. Examples are anise, fennel, fenugreek, senna and cucumber herb. In general, normal use of culinary herbs does not cause any harm, but herbal preparations and teas made from these herbs should be avoided. Pregnant women should also be careful with caffeine-containing products such as coffee, energy drinks and cola. There are suspicions that caffeine can cause miscarriages and lead to a lower birth weight. It goes without saying that alcohol should also be avoided during pregnancy. Finally, it is not recommended to eat too much contaminated oily fish. Predatory fish in particular can contain a high dose of toxic substances such as dioxins, PCBs and pesticides.
