Crab is known for being a tasty and nutritious seafood, but there is some debate about whether it is safe for pregnant women to eat. If you are a pregnant woman wondering about this, read on for more information.
Can pregnant women eat crabs?
Crab is a highly nutritious seafood, with 100g of crab meat containing various nutrients such as Kcal, Lipid, Cholesterol, Sodium, Potassium, Protein, Vitamin C, etc. It is rich in essential nutrients such as calcium, iron, and vitamins, which are especially important for pregnant women and their fetuses.
As for the question of whether pregnant women can eat crabs, the answer is yes, but it is important to ensure that the crabs are fully cooked. Raw, frozen, pickled, undercooked crabs should be avoided, as they may contain harmful parasites that could be dangerous for both the mother and baby’s health.
The effect of crabs when pregnant
Eating crabs during pregnancy is beneficial as it provides calcium, boosts the immune system of both mother and baby, prevents childhood anemia, and provides folate to support the health of pregnant women:
Calcium supplements for pregnant women
100g of crab meat contains up to 91mg of calcium, making it an excellent source of calcium for pregnant women. Eating crabs helps meet the increased calcium needs during pregnancy, reducing the risk of bone and joint problems and supporting the proper development of the baby’s bones and teeth. In addition to eating calcium-rich foods such as crabs, pregnant women should consult their doctors about supplementing with calcium tablets.
Strengthen the immune system for mother and baby
Eating crabs during pregnancy provides amino acids and vitamin C, which helps prevent oxidation, boost the immune system, and increase resistance against illnesses.
Prevent anemia
Pregnancy-related anemia can lead to symptoms such as fatigue, dizziness, lightheadedness, and weakness. Eating crabs can help as they are a rich source of iron, allowing pregnant women to supplement their iron levels.
Provide Folate for pregnant mother’s health
Crab meat is a good source of folate (vitamin B9), which plays a crucial role in cell regeneration and helps stimulate new cell production. By eating crabs, pregnant women can obtain adequate amounts of folate, reducing the risk of neural tube defects in the fetus.
Harm when pregnant mothers eat crabs incorrectly
While it is generally safe for pregnant women to eat crabs, improper consumption can pose risks to the health of both the mother and baby. Some of these concerns include:
Risk of excess protein and cholesterol
Consuming crabs can increase cholesterol levels in the bile of pregnant women, leading to slowed excretion and possible difficulty. In severe cases, bile can flow back into the pancreatic duct and cause pancreatitis. Additionally, some proteins in crabs can become denatured during processing and be harmful to pregnant women. Eating spoiled or dead crabs can cause dangerous symptoms such as vomiting and diarrhea.
Increased risk of fetal movement
Crabs have a warming effect and are used to improve blood circulation and remove stagnant blood. However, this can lead to fetal disturbances, increasing the risk of fetal movement and the likelihood of miscarriage.
It is easy to cause birth defects in the fetus
Dioxin and polychlorinated biphenyls (PCBs) present in crab meat are considered to cause skin rashes and weaken the immune system. Incorrect consumption of crabs can lead to neurological dysfunction, miscarriage, premature birth, and even birth defects.
Possibility of parasitic infection
When pregnant women consume raw or undercooked crabs, pickled crabs, or crab salads, they risk exposure to Listeria bacteria, which can penetrate their bodies and weaken their immune systems.
Some notes for pregnant women to eat crabs
Scientific studies have confirmed that crabs are nutritionally rich and good for the human body. However, this does not mean that mothers should consume them in excessive amounts every day. When eating crabs, mothers should be mindful of their intake amount and frequency. Specifically:
About the amount of food
Nutritionists advise pregnant women to limit their crab meat intake to 200g per meal and to limit their consumption to once a month.
About the time of day to eat
Pregnant women can consume crabs at various times throughout the day. However, it is recommended to avoid eating crabs late at night as they are high in protein, calories, and sodium, which can lead to bloating, indigestion, and strain the digestive system.
Some other notes
– Pregnant women should only consume fresh and properly cooked crabs. Raw or undercooked crabs should not be eaten.
– Avoid consuming dead crabs as it can result in food poisoning and vomiting.
– Mothers should not let cooked crabs sit for too long, it is best to consume them within 2 hours of cooking.
– Avoid eating crabs during the period of crossing the dike as it can easily lead to indigestion and diarrhea.
– Pregnant women who have a history of seafood allergies, are experiencing cold symptoms, fever, cough, digestive issues, high cholesterol, or have unsteady blood pressure should not consume crabs.
– Pregnant women in their first trimester should also refrain from eating crabs, as this is when the body’s immune system is weakened due to rapid changes in progesterone and estrogen levels. This information is the answer to the question of whether or not pregnant women in the first three months can consume crabs.
Therefore, the answer to the question of whether pregnant women can eat crabs is affirmative, however, mothers need to be mindful of the appropriate portion size to avoid excessive consumption which is not beneficial. To ensure safe crab consumption, it is advisable to seek advice from a nutritionist for the most comprehensive guidance.
