Pregnancy brings a mix of symptoms and concerns, but prioritizing precautions—especially diet—is vital for the next nine months. Your choices directly influence your baby's growth, health, and protection from harmful germs and infections.
Food can transmit serious illnesses called toxico-infections, with potentially grave effects on the fetus. Toxoplasmosis, caused by the parasite Toxoplasma gondii in undercooked meat and unwashed vegetables, is often mild but dangerous for non-immune pregnant women as it can cross the placenta. A routine blood test at pregnancy's start confirms immunity.
Listeriosis, from the bacterium Listeria monocytogenes, is rare—around 400 cases yearly in France—but critical. In pregnant women, it may mimic flu-like symptoms or contractions, yet it threatens the fetus, sometimes causing miscarriage or premature birth.
Salmonellosis, from Enterobacteriaceae bacteria contaminating various foods, can severely affect expectant mothers with high fevers and diarrhea, potentially triggering contractions or preterm labor.
Besides alcohol, avoid these high-risk foods prone to contamination. To prevent listeriosis, skip soft cheeses with bloomy rinds (camembert, brie), washed rinds (Munster-type), or raw milk. Raw or undercooked meats, smoked, marinated, or dried meats and fish carry toxoplasmosis and listeriosis risks, as do raw shellfish. Also avoid raw egg preparations, raw sprouted seeds, or soy extracts.
Explore our slideshow for in-depth details on pregnancy foods to avoid.
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