Nutrition during pregnancy Latvia eng

 

5.3   Carbohydrates  

Carbohydrates  are  a  source  of  energy  for  both  the  mother  and  the  fetus.  The  amounts  required  

are   the   same   as   those   recommended   for   the   general   population   (50–60%   of   energy).  

Appropriate   amounts   of   suitable   carbohydrates   help   to   control   blood   glucose   levels   and  

provide  protection  against  ketosis.  The  recommended  sources  of  carbohydrates  are  wholegrain  

products  and  potatoes,  which  should  be  boiled  or  baked  and  not  deep-­‐fried  or  fried.    

Consumption  of  sugar  should  be  limited  and  should  not  exceed  5%  of  energy  intake  or  25  g  (five  

teaspoonfuls).   Excess   sugar   increases   the   risk   for   obesity.   Expectant   mothers   should   avoid  

sweetened  soft  drinks,  which  increase  the  risks  for  pre-­‐eclampsia  and  premature  birth.  

 

5.4   Fats  

Fats  are  an  integral  part  of  the  diet  and  a  source  of  energy;  they  are  also  required  for  numerous  

metabolic   processes.   Expectant   mothers   need   not   change   their   intake   of   fats.   The  

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recommended  amount  is  30%  of  the  total  energy  consumption.  The  choice  of  fats,  however,  is  

vital.  Both  w-­‐3  fatty  acids  –  eicosapentaenoic  and  docosahexaenoic  acids  –  are  required  for  the  

development  of  the  fetal  brain  and  retina,  and  they  reduce  the  risk  for  premature  birth,  the  

child’s  future  risk  for  cardiovascular  diseases  and  the  risk  of  the  mother  for  perinatal  depression.  

w-­‐3   fatty   acids   are   especially   important   during   the   second   and   third   trimesters.   The  

recommended  amount  of  docosahexaenoic  acid  is  200–300  mg/day,  which  can  be  ensured  by  

two  servings  (150–300  g)  of  fish  a  week,  of  which  one  should  be  oily  fish  (e.g.  herring,  trout,  

salmon,  sardines).  Attention  should  be  paid  to  the  choice  of  fish  and  the  way  it  is  cooked:  fish  

should   be   broiled,   steamed   or   oven-­‐baked,   and   salty,   pickled,   cured   or   smoked   fish   is   not  

recommended.   Overconsumption   of   fish   may   lead   to   excessive   intake   of   mercury,   which   can  

damage  the  child’s  nervous  system.  The  amount  of  mercury  depends  on  the  type  of  fish  (large  

oceanic  fish  contain  more  mercury)  and  the  geographical  region.    

If  a  woman  does  not  eat  fish,  she  should  choose  an  w-­‐3  fatty  acid  of  plant  origin,  e.g.  α-­‐linolenic  

acid,  which  is  found,  for  example,  in  ground  linseed  and  hemp.  Only  part  of  α-­‐linolenic  acid  is  

converted  to  eicosapentaenoic  and  docosahexaenoic  acids  in  the  human  body,  however,  and  

expectant   mothers   require   w-­‐3   fatty   acid   supplements.   Fish   oil   supplements   are   not  

recommended  because  of  their  high  vitamin  A  content,  and  foods  that  contain  w-­‐3  fatty  acids,  

such  as  eggs  and  milk,  are  recommended.  The  amount  of  saturated  fats  consumed  in  butter,  

cream,  fat  meat  and  palm  oil  should  be  restricted,  and  trans-­‐fatty  acids,  which  are  frequently  

contained   in   partially   hydrogenated   vegetable   fats   often   used   in   dairy   and   confectionery  

products,  should  be  excluded.