Nutrition during pregnancy Latvia eng

5.6.5   Calcium  

The  fetus  accumulates  30  g  of  calcium  during  pregnancy,  25  g  of  which  are  stored  in  the  skeletal  

system.  Calcium  requirements  increase  during  pregnancy;  however,  the  body  naturally  absorbs  

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increasing   amounts   by   physiological   processes,   and   the   amount   recommended   during  

pregnancy   is   similar   to   that   required   by   the   general   female   population:   1000   mg.   As   the  

bioavailability   of   calcium   depends   on   vitamin   D,   sufficient   supplies   of   this   vitamin   are   vital.  

Pregnant   adolescents   and   women   who   have   several   consecutive   pregnancies   require   more  

calcium  (1300  mg).  Dairy  products,  including  milk,  kefir,  buttermilk,  fermented  milk  products,  

yoghurt,  cheese,  cottage  cheese  and  milk  powder,  are  the  main  sources,  as  the  calcium  they  

contain   is   readily   bioavailable.   A   glass   of   milk,   kefir   or   yoghurt,   a   slice   of   cheese   or   200  g   of  

cottage  cheese  contains  about  300  mg  calcium.  As  yoghurt  often  contains  added  sugar,  natural  

yoghurt  should  be  chosen.  For  women  with  lactose  intolerance,  calcium-­‐enriched  oats,  almonds  

and  soya  milk  are  recommended.  Other  sources  of  calcium  include  small  bony  fish,  almonds,  

legumes,  broccoli  and  pumpkin  seeds.