Sodium chloride during pregnancy

Sodium chloride in pregnancy - instructions for use, feedback

The need for vitamins, nutrients and micronutrients during pregnancy plays a big role. No less important for the future mothers and minerals, which at the necessary doses are responsible for the normal state of the body. It also concerns such a mineral as sodium, an element responsible for maintaining the necessary amount of water in the body.

Sodium is necessary for the human body for the normal course of intracellular and intercellular metabolism. It is vitally important for the smooth functioning of the kidneys, sodium provides glucose to the cells. It is necessary to maintain a normal salt balance, is responsible for the osmotic pressure. Also, together with potassium, sodium participates in the occurrence of a nerve impulse, affects the state of the muscular and cardiovascular systems, relates to the mechanism of short-term memory.

The daily requirement of the organism in sodium is about 3-5 grams. But during pregnancy, sodium intake should be controlled: less than 3 grams of sodium will be a permissible dose for a future mother and her baby.

The main source of this mineral is sodium chloride: this product is 99.8% pure sodium chloride. And in general sodium is present in all the salty foods, including various fast food, canned food, Smoked sausages or herring, as well as in cooked food - from soups to meat. Excess sodium contributes to water retention in the body, such as increased blood density, increased blood pressure and swelling, and therefore its use must be strictly controlled. It is not superfluous to read labels on the products already purchased, and adding salt to the dishes cooked dose. At the same time, sodium deficiency is extremely rare.

Today, salt with a low sodium content, as well as salt with a high content of iodine, is very popular. Both can take their place in the diet of pregnant women, because they have their advantages.

Salt with a lower sodium content is characterized by a lesser amount of this mineral in the product. As already mentioned, table salt is the largest "receptacle" of sodium chloride. And in salt with a lower sodium content, 30% of the sodium salt is replaced with potassium and magnesium salts. The taste of this salt practically does not differ from the cookery, and the beneficial effect is palpable. The fact is that magnesium is of great importance for the preservation of pregnancy, due to the fact that it has a relaxing muscular effect.

Iodized salt will become for pregnant women an additional source of iodine - an extremely important substance for the body. It promotes the normal functioning of the thyroid gland, which in turn is responsible for the production of the hormone thyroxine. Once the thyroid gland ceases to produce thyroxine, its functions are inhibited. And this already leads to the threat of termination of pregnancy.

Does the woman choose the usual table salt, iodinated or with a reduced sodium content, the use of this macroelement must always be monitored. Subject to reasonable proportions, it will only benefit. It is important to remember about the measure, because in the right quantities, sodium is simply necessary for the normal functioning of all life systems.

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