Patients with placenta previa should eat:
1. Adopt a diet of eating less but more frequently. The closer to the time of delivery, the more iron should be taken in. However, at this time, the gastrointestinal tract is compressed by the uterus, and eating too much at one time can cause bloating and is more likely to cause constipation or diarrhea. Therefore, it is better to eat less but more frequently, about 4-5 times a day. Focus on lunch, reduce the amount of staple food, increase the nutrition of side dishes, and eat more dairy products, fresh vegetables, etc., to prevent constipation.
2. The seasoning should be light. For pregnant women in the later stages of pregnancy, the food should be seasoned as lightly as possible, with less salt and soy sauce, and do not place pickles and soy sauce on the table. If the taste is not sufficient and it affects appetite, some sugar and vinegar can be added inside.
3. The diet should be tailored to the specific situation of the pregnant woman. During prenatal examinations, the pregnant woman can consult a doctor to understand whether the fetus is developing well, whether it is too large or too small, and at the same time, consider her own body size, workload, and family economic conditions, etc., to formulate an appropriate diet plan.
4. In the later stages of pregnancy, gestosis and other complications of pregnancy are more likely to occur. The diet should be adjusted according to the nature and severity of the complications. For example, if there is a significant increase in blood pressure, severe edema, and the appearance of proteinuria, the intake of protein and salt should be limited. Under the guidance of a doctor, a 'treatment diet menu' should be formulated.
5. Choose easily digestible high-quality proteins such as fish and other meats; eat less animal fat.
6. Supplementing vitamins and minerals can help repair the liver and kidneys.
Due to the increase in the secretion of estrogen and progesterone during pregnancy, as well as the destruction by hepatitis virus, it causes the disorder of folic acid metabolism.
7. Eat more animal liver, kidneys, and vegetables rich in folic acid.
8. When suffering from hepatitis, pregnant mothers are also prone to lack of vitamin C, and should intake 80 to 100 milligrams of vitamin C per day.
9. For mothers with kidney problems, they also need to control salt and limit potassium intake, usually no more than 3 grams of salt per day.
Patients with placenta previa should avoid eating.
Hawthorn: Hawthorn promotes blood circulation and removes blood stasis, has a certain contractile effect on the uterus, and should be eaten in small quantities during the early stage of pregnancy. Pregnant women with a history of miscarriage or those with signs of miscarriage should avoid eating hawthorn, and this also applies to hawthorn products.
Lychee and Longan: From a traditional Chinese medicine perspective, after women get pregnant, their constitution is generally hot, and yin and blood are often insufficient. At this time, some hot fruits such as lychee and longan should be eaten in moderation, otherwise, it is easy to produce symptoms of上火 such as constipation and ulcers on the tongue and lips, especially for pregnant women with threatened miscarriage, who should be more cautious because hot fruits are more likely to cause restlessness of the fetus.
Citrus: There are many varieties of citrus, including sweet oranges, southern mandarins, seedless honey mandarins, and pommelos. They all have the common advantages of being rich in nutrients and being useful all over. Their juice is rich in citric acid, amino acids, carbohydrates, fats, various vitamins, calcium, phosphorus, iron, and other nutritional ingredients, which are foods that pregnant women like to eat. However, although citrus is delicious, it should not be eaten in large quantities. Because citrus is warm and sweet, it nourishes the yang and vitalizes the body, and excessive intake can be counterproductive to the body, causing dryness and heat, leading to oral inflammation, periodontitis, pharyngitis, and other conditions. Pregnant women should not eat more than 3 citrus fruits a day, with a total weight of no more than 250 grams.
Persimmon: Persimmon is cold in nature, with the effects of clearing heat, moistening the lungs, generating moisture, quenching thirst, suppressing cough, and removing phlegm. It is suitable for treating hypertension, chronic bronchitis, atherosclerosis, hemorrhoids with bleeding, constipation, and other symptoms. Its nutritional and medicinal value is suitable for pregnant women to eat in moderation. Especially for pregnant women with pregnancy-induced hypertension syndrome, they can 'get two benefits from one eating'. The calyx and leaves of persimmon are also used in traditional Chinese medicine. The calyx can relieve reversed gas, stop nausea, and treat hiccups and belching. Persimmon leaves have the effects of antibacterial and anti-inflammatory, hemostasis and hypotension, and are commonly used folk medicine. Although persimmon has good nutritional and medical effects, it also has its shortcomings. Persimmon has a bitter taste, and eating too much will make the mouth and tongue numb, with a strong astringent effect, causing constipation. When encountering acid, it can coagulate into lumps, and when combined with protein, it will produce precipitation. Therefore, eating persimmon should be done in moderation, and one per meal is recommended. Therefore, pregnant women can eat persimmon but not too much.
Kiwi: Kiwi is rich in nutrients and is known as the 'King of Fruits'. Pregnant mothers who love beauty can eat more kiwi without worrying about freckles 'invading' their fair faces after pregnancy. Kiwi contains abundant vitamin C, which keeps your skin fair. Moreover, although kiwi is good, not everyone is suitable for it. Due to its cold nature, people with weak spleen and stomach should eat it with caution, and those with frequent diarrhea and frequent urination should not eat it. It is more appropriate to eat it 1-3 hours after meals, and not on an empty stomach. Pregnant women with threatened miscarriage should never eat kiwi.
Pineapple, banana, muscat grape, pomegranate, and apricot: These fruits should be eaten in moderation. Pineapple, banana, muscat grape, and other fruits have a high sugar content. Pregnant women who are overweight or have a family history of diabetes should eat less to avoid excessive sugar intake. If the pregnant woman has anemia, she should also eat less pomegranate and apricot.