Pregnancy-induced hypertension is a common disease during pregnancy in women, characterized by high blood pressure, proteinuria, and edema. In severe cases, it can lead to coma, seizures, heart and kidney failure, and even maternal and fetal death. It is a disease that pregnant women should not ignore. Therefore, women with pregnancy-induced hypertension must pay attention to diet in their daily lives and not neglect their own and their baby's health.
I. Dietary Principles
(1) Control calorie intake and body weight. Obesity during pregnancy is an important risk factor for pregnancy-induced hypertension, so the diet should be appropriately controlled to achieve normal weight gain during pregnancy.
(2) Limit salt intake. The daily salt intake should be limited to about 2 grams. If there is severe edema and oliguria, a salt-free diet can be adopted. Spicy foods and condiments should also be restricted.
(3) Control fluid intake. Daily water intake should not exceed 1000 grams (including tea and soup).
(4) Increase intake of high-quality protein. Pregnancy-induced hypertension patients excrete a large amount of protein in their urine, which leads to low serum albumin levels. Over time, this can affect fetal development and cause intrauterine growth retardation. Pregnant women with pregnancy-induced hypertension should consume 1.2-1.5 grams of protein per kilogram of body weight per day. They can choose fish, skinless poultry, low-fat dairy products, and soy products, which are rich in high-quality protein.
(5) Supplement sufficient calcium, magnesium, and zinc. Milk and dairy products are ideal sources of easily absorbable calcium. Low-fat or skimmed dairy products are preferred. Legumes and green leafy vegetables are rich in magnesium, and seafood such as fish and oysters, as well as animal offal, are rich in zinc.
(6) Pregnant women with a history of hypertension before pregnancy should avoid consuming high-cholesterol foods such as animal offal.
(7) Eat vegetables and fruits rich in vitamin C regularly. Eat less vegetables with high oxalic acid content like spinach to avoid increasing the burden on the kidneys.
II. Food Choices
Recommended foods:
Dairy and dairy products, lean meat, fish and shrimp, tomatoes, winter melon, cucumbers, eggplants, water bamboo, corn, red beans, mung beans, oranges, fresh dates, watermelon, honey, etc.
Foods to avoid:
Pickles, preserved vegetables, ham, salted meat, sausage, garlic, alcohol, alcoholic beverages, Sichuan pepper, star anise, mustard, caviar, squid, animal offal, fatty meat, etc.
III. Dietary Precautions
1. "Three Highs and One Low" diet
A "Three Highs and One Low" diet should be followed, which means a high-protein, high-calcium, high-potassium, and low-sodium diet. The daily protein intake should be 100 grams, and the salt intake should be less than 5 grams per day. This helps prevent pregnancy-induced hypertension. Therefore, expectant mothers should eat more fish, meat, eggs, milk, and fresh vegetables, supplement iron and calcium, and consume less salty foods.
2. Control sodium intake
Pre-eclampsia expectant mothers should control their sodium intake, limiting it to 3-5 grams per day. They should also avoid all foods with high salt content, such as concentrated meat sauces, seasoning powders, soup bases in instant noodles, pickled products, cured and dried products, salted vegetables, canned meats, fish, and vegetables, as well as fried take-out foods like pizza and French fries, sausages, and ham. Soy sauce should also be consumed in moderation. 6ml of soy sauce is approximately equal to 1 gram of salt. If you are used to a salty taste, you can use potassium-containing salt substitutes to some extent to improve the taste of low-salt cooking. Condiments like onions, ginger, garlic, etc., can be used to create a variety of flavorful dishes to satisfy your appetite.
3. Strengthen nutrition and rest during pregnancy
Reduce excessive fat intake and strengthen nutrition in the middle and late stages of pregnancy, especially the supplementation of protein, various vitamins, folic acid, and iron supplements. This is because maternal malnutrition, hypoalbuminemia, or severe anemia can increase the incidence of pregnancy-induced hypertension.
