During pregnancy, it is crucial to avoid certain foods, drinks, and activities to protect both the mother and the developing baby. Here are key things to avoid:
Foods to Avoid
- High-mercury fish such as shark, swordfish, king mackerel, bigeye tuna, marlin, tilefish from the Gulf of Mexico, and orange roughy because mercury can harm the baby's nervous system
- Raw or undercooked fish and shellfish , including sushi and smoked fish, due to risks of bacteria and parasites like Listeria, Salmonella, and Vibrio
- Raw or undercooked meat and poultry to prevent foodborne illnesses
- Raw or undercooked eggs and foods containing them (e.g., homemade mayonnaise, aioli, mousses) because of Salmonella risk
- Unpasteurised dairy products including soft cheeses like brie, camembert, feta, blue cheese, and soft-serve ice cream, which may contain Listeria bacteria
- Organ meats (like liver) should be limited due to high vitamin A content, which can be harmful in excess
- Raw sprouts (e.g., alfalfa, mung bean) and enoki mushrooms, which can harbor bacteria
- Cold cured meats such as salami, parma ham, chorizo, and pepperoni due to contamination risk
- Unwashed fruits and vegetables or pre-cut produce that may carry harmful bacteria; always wash thoroughly before eating
Drinks to Avoid or Limit
- Alcohol : No safe amount during pregnancy; it can cause long-term harm to the baby
- Caffeine : Limit intake to under 200 mg per day (about 2-3 cups of coffee) to reduce risks of miscarriage and low birth weight
Other Things to Avoid
- High-impact or risky physical activities such as heavy weightlifting, skiing, scuba diving, and repetitive high-impact exercises that can cause joint pain or injury
- Certain herbal supplements and teas (other than safe ones like ginger, peppermint, chamomile, and fruit teas) because their effects on pregnancy are unknown and they may interact with medications
Food Safety Tips
- Wash hands and surfaces regularly during food preparation.
- Keep raw and cooked foods separate.
- Refrigerate leftovers promptly and consume within 1-3 days.
- Avoid foods past their use-by date
Avoiding these foods and practices helps reduce the risk of infections, food poisoning, and exposure to harmful substances that could affect fetal development and pregnancy outcomes
