Pregnancy Child Birth

Effect of Food Processing, Additives and Cooking in Pregnancy

Sep 10 2007

Additives

Additives are commonly used today in packaged foods. Some are added to prevent bacteria or fungi from spoiling the food and harming people who eat it. Some preservatives are actually food nutrients and are considered safe. Examples of these are calcium propionate, citric acid, ferrous gluconate (iron), ascorbic acid (vitamin C), and alpha tocopherol (vitamin E). Some preservatives such as BHT (butylated hydroxy­toluene) or sodium nitrate may be cancer-causing and are best avoided in pregnancy (or at any time).

Other additives include food dyes and colorings and sweeteners. These are also best avoided or limited. The sweetener cyclamate has been banned in the United States. Saccharin is still used as a sweetener. Saccharin may be associated with bladder cancer, especially when exposure occurs in utero or when the mother is exposed to high doses prior to pregnancy. This sweetener is best avoided, or used sparingly, by pregnant women or women planning a pregnancy.

Aspartame is the most widely used artificial sweetener today. Aspartame increases the circulating levels of phenylalanine in the blood, so concerns have been raised about adverse effects on the fetus. Studies to date have shown that in usual doses, the levels of phenylalanine after aspartame ingestion are not high enough to cause fetal damage. Of course, women with phenylketonuria should avoid this substance. No other birth defects have been associated with aspartame use, but as a general guideline, use of any artificial chemical in pregnancy should be sparing.

Do not eat more than one serving of swordfish or shark per month. Pottery made outside of the United States and crystal may contain lead. Do not use these for food storage. As some pesticides are dangerous, wash all fruits and vegetables vigorously. Use a brush and soap and rinse well. Although expensive, and inaccessible in some communities, organically grown fruits and vegetables are best.

Processing

In general, fresh foods are preferable to processed foods. Many vitamins are destroyed in some of the processes used to package foods. Canned foods are high in sodium. While sodium restriction is not advised in pregnancy, the amount in canned foods is too high for anyone’s health.

As pregnant women today work outside the home and lead busy lives, we know that many rely at least occasionally on packaged or processed food to feed themselves and their families. As a general rule, frozen foods retain the most nutrients and use the fewest chemicals.

Cooking

A quick note on cooking heat destroys many vitamins. Boiling vegetables depletes their nutritional value. Steam vegetables whenever possible or eat them raw.

Tags:additives, alpha tocopherol, artificial sweetener, calcium propionate, food dyes, food nutrients, fruits and vegetables, grown fruits, planning a pregnancy, pregnancy, Pregnancy Food Plan preservatives