Hypertension is a disease that affects approximately 10-15% of pregnant women for several reasons: chronic hypertension, that which was already present before pregnancy, gestational hypertension, which appears during pregnancy, and pre-eclampsia.
Additionally, either can be mild, moderate, or severe. The higher the pressure, the more difficult it is for the heart to pump blood, which can cause serious damage to the muscle. What to eat to avoid hypertension in pregnancy?
When hypertension is present before pregnancy, and if it is moderate or severe, it is likely that medication is already being taken. In this case, it is advisable to consult a doctor, firstly because the pressure during the first months of pregnancy is usually lower and the medication may not be necessary or the dose may have to be reduced, and secondly because it could be contraindicated during pregnancy. gestation period.
When hypertension is linked to pregnancy, it usually appears after 28 weeks of pregnancy, although it can do so earlier, and, generally, the earlier it does, the more serious it tends to be. In about 2-5% of pregnancies, in addition to hypertension, mothers will have pre-eclampsia, And while closely controlled pre-eclampsia is not serious in most cases, in some it can be for both mother and baby. Although the origin of pre-eclampsia is not known for sure, it seems that being overweight is a factor to take into account, as well as high weight gain during it, so it is advisable to carefully watch your diet.
Salt is the greatest enemy of blood pressure, so the amount consumed must be controlled. The most current recommendations suggest do not exceed 5 g of salt per day in the case of adults. This amount includes added salt and that naturally contained in foods, so in addition to monitoring how much salt is added, it is helpful to read food labels to see how much salt they contain.
A) Yes, It is advisable to avoid bag snacks, cured meats and cheeses, pickles and anchovies, smoked products (salmon / trout and bacon in particular), fast food, sauces such as ketchup or mayonnaise or salty nuts. The quantities of bread and seafood should also be controlled and foods that are preserved in brine should be well drained.
In addition, and although their effect as preventive of hypertension has not been demonstrated, there are some micronutrients that have a beneficial effect on blood pressure, helping to keep it within healthy limits. Magnesium, folic acid and antioxidants such as vitamins C and E, are within this group of compounds, and also fish, due to its content in healthy fatty acids, and garlic, have this property.
In many cases diet will not be enough to control hypertension, but a low sodium diet if you can ensure that no extra pressure is added to the heart muscle.
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