Diet of pregnant women with pregnancy induced hypertension

summary

What should expectant mothers with pregnancy induced hypertension pay attention to during pregnancy? For the sake of the health of the fetus and herself, expectant mothers with pregnancy induced hypertension should follow the following dietary principles during pregnancy.

Diet of pregnant women with pregnancy induced hypertension

1. Ensure adequate intake of calcium. Expectant mothers with pregnancy induced hypertension should drink milk, or eat soybeans and soy products, as well as seafood every day, and supplement calcium in late pregnancy. This is because calcium supplementation can effectively reduce the incidence of hypertensive disorder complicating pregnancy. 　　　　

2. Eat more vegetables and fruits. Mothers with pregnancy induced hypertension need to eat more than 500 grams of vegetables and fruits every day. Pay attention to the collocation of vegetables and fruits.

3. Moderate salt. Pregnant women with pregnancy induced hypertension should not eat more than 2-4G of salt and 10ml of soy sauce every day; they should not eat salty food, such as bacon, pickles, salted eggs, ham, pickles, pickles, and even less food made with alkali or soda water.

matters needing attention

Prevent insufficient protein intake. Protein in poultry and fish can regulate or reduce blood pressure, and protein in soybean can protect cardiovascular system. Therefore, eating more poultry, fish and soybean can improve pregnancy hypertension. But the expectant mothers with abnormal renal function should control their protein intake to avoid increasing the burden on the kidney.