Gilbert
my daughter had bacon, egg and corn beef hash for breakfast this morning and since then she has been have diarrhea and really bad cramps here and there.
Answer
"Food poisoning" is a very generic word and unless we know the precise nature of the illness and the causative agent, it would be difficult to say if it would present a hazard to a pregnancy.
Some foodborne infections, such as those which might be encountered in restaurants or at home, result in mild gastrointestinal discomfort with no consequences for the mother or baby. Some, however, pose a significant threat depending upon the type of infection, the seriousness of the infection and the health of the mother.
In general, many of us are exposed to foodborne pathogens every day. Unless we are very young or old -- or our immunity is compromised -- we usually do fine. We may or may not experience the typical symptoms such as nausea, vomiting or diarrhea.
Some argue that pregnancy represents a compromise in immunity. Actually in some cases, immunity is heightened. But the pregnancy does involve another, usually more vulnerable, patient -- the fetus. Depending upon his or her reserves, antibody status, gestational age and preexisting uterine environment, the baby may be adequately or inadequately prepared to weather the insult. In general, if the mother weathers the illness with no ill effects, her fetus is in better position to do the same.
Two key elements are favorable in your case. It was fairly early in your pregnancy, but not during a period of rapid cell development and you have apparently suffered no ill effects. Since you did not have a significant illness yourself requiring hospitalization, and you did not miscarry, the insult was probably minor. You did not acquire an infection in the amniotic fluid and did not give birth through a birth canal that might have active infection with a pathogen. These factors are all in your favor.
The anaerobic bacterium Clostridium botulinum produces the most potent food-related toxin known to humans. Although the effects of botulinum toxin are well documented, little is known about the effects of the toxin on the developing fetus. I found reports of two cases of botulism during pregnancy, both occurring in the third trimester. In the first report, the pregnancy was complicated by partial placental separation and precipitous delivery at 34-weeks-gestation; the infant had no evidence of botulism. In the second report, the infant of a long-term heroin user was delivered by cesarean section at 34-weeks-gestation and required several weeks of intensive care.
Botulinum toxin is a large molecule and is unlikely to diffuse passively across the placental membrane; however, it is not known whether an active transport mechanism exists or whether the neuromuscular effects of the toxin on pregnant women could affect fetal well-being. In one case report of botulism during the second trimester of pregnancy, there was no evidence of either transport of toxin across the placental barrier or ill effects of maternal neuromuscular compromise on the fetus.
Clostridium perfringens is another type of foodborne infection and, depending upon when it occurs, can lead to miscarriage and systemic infection and massive vascular collapse.
In the March 1997 issue of the Journal of Infectious Diseases, they evaluated the relationship of vaginal E. coli colonization to birth weight and other perinatal complications. Vaginal E. coli colonization was more strongly associated with delivery at less than 34-weeks and with very low birth weight. Heavy growth of E. coli had a higher risk of very low birth weight than light growth. Researchers concluded that it may be important to screen and treat pregnant women for genital tract colonization with E. coli during prenatal care. You could ask your care provider to perform a vaginal culture for E.coli. E. coli is also the primary cause of kidney infections in non-pregnant patients accounting for about 70 to 90 percent of infections.
I would think this event would present no ill effects on the baby but of course your own care provider could provide the best screening and counsel. Your local public health department might also be a good resource for you.
"Food poisoning" is a very generic word and unless we know the precise nature of the illness and the causative agent, it would be difficult to say if it would present a hazard to a pregnancy.
Some foodborne infections, such as those which might be encountered in restaurants or at home, result in mild gastrointestinal discomfort with no consequences for the mother or baby. Some, however, pose a significant threat depending upon the type of infection, the seriousness of the infection and the health of the mother.
In general, many of us are exposed to foodborne pathogens every day. Unless we are very young or old -- or our immunity is compromised -- we usually do fine. We may or may not experience the typical symptoms such as nausea, vomiting or diarrhea.
Some argue that pregnancy represents a compromise in immunity. Actually in some cases, immunity is heightened. But the pregnancy does involve another, usually more vulnerable, patient -- the fetus. Depending upon his or her reserves, antibody status, gestational age and preexisting uterine environment, the baby may be adequately or inadequately prepared to weather the insult. In general, if the mother weathers the illness with no ill effects, her fetus is in better position to do the same.
Two key elements are favorable in your case. It was fairly early in your pregnancy, but not during a period of rapid cell development and you have apparently suffered no ill effects. Since you did not have a significant illness yourself requiring hospitalization, and you did not miscarry, the insult was probably minor. You did not acquire an infection in the amniotic fluid and did not give birth through a birth canal that might have active infection with a pathogen. These factors are all in your favor.
The anaerobic bacterium Clostridium botulinum produces the most potent food-related toxin known to humans. Although the effects of botulinum toxin are well documented, little is known about the effects of the toxin on the developing fetus. I found reports of two cases of botulism during pregnancy, both occurring in the third trimester. In the first report, the pregnancy was complicated by partial placental separation and precipitous delivery at 34-weeks-gestation; the infant had no evidence of botulism. In the second report, the infant of a long-term heroin user was delivered by cesarean section at 34-weeks-gestation and required several weeks of intensive care.
Botulinum toxin is a large molecule and is unlikely to diffuse passively across the placental membrane; however, it is not known whether an active transport mechanism exists or whether the neuromuscular effects of the toxin on pregnant women could affect fetal well-being. In one case report of botulism during the second trimester of pregnancy, there was no evidence of either transport of toxin across the placental barrier or ill effects of maternal neuromuscular compromise on the fetus.
Clostridium perfringens is another type of foodborne infection and, depending upon when it occurs, can lead to miscarriage and systemic infection and massive vascular collapse.
In the March 1997 issue of the Journal of Infectious Diseases, they evaluated the relationship of vaginal E. coli colonization to birth weight and other perinatal complications. Vaginal E. coli colonization was more strongly associated with delivery at less than 34-weeks and with very low birth weight. Heavy growth of E. coli had a higher risk of very low birth weight than light growth. Researchers concluded that it may be important to screen and treat pregnant women for genital tract colonization with E. coli during prenatal care. You could ask your care provider to perform a vaginal culture for E.coli. E. coli is also the primary cause of kidney infections in non-pregnant patients accounting for about 70 to 90 percent of infections.
I would think this event would present no ill effects on the baby but of course your own care provider could provide the best screening and counsel. Your local public health department might also be a good resource for you.
What are the best foods to eat during the first trimester of pregnancy to keep the baby healthy?
Q.
Answer
Eating healthfully during pregnancy is one of the best things you can do for yourself and your baby. After all, the food you eat is your baby's only source of nutrition. Smart choices about pregnancy nutrition can help you promote your baby's growth and development. Here's help making every bite count.
Grains
Grains provide essential carbohydrates, your body's main source of energy. Many whole-grain and enriched products also contain fiber, iron, B vitamins, various minerals and protein. Fortified cereals can help you get enough folic acid.
How much: Choose six to nine servings a day. If that sounds like a lot, don't worry. It may not be as much as you think.
One serving equals:
â 1/2 cup (about 120 grams) hot cereal or 1 cup (20 to 60 grams) cold cereal â different cereals vary in weight
â 1/2 cup (about 87 grams) cooked pasta or rice
â 1 slice whole-wheat bread
To optimize pregnancy nutrition, trade sugary cereals and white bread for whole-grain cereals, brown rice, whole-wheat pasta and whole-grain bread. Try wild rice or barley in soups, stews, casseroles and salads. Look for products that list whole grains, such as whole-wheat flour, first in the ingredients list.
Fruits and vegetables
Fruits and vegetables are critical components of pregnancy nutrition that provide various vitamins and minerals, as well as fiber to aid digestion. Vitamin C, found in many fruits and vegetables, helps you absorb iron and promotes healthy gums for both you and your baby. Dark green vegetables have vitamin A, iron and folate â other important nutrients during pregnancy.
How much: Choose five or more servings of fruit and vegetables combined every day. Top your cereal with slices of fresh fruit. Make a veggie pizza. Add extra vegetables to your casserole.
One serving equals:
â 1 medium-sized piece of fruit
â 1/2 cup (90 grams) fresh, frozen or canned fruit
â 2 cups (about 60 grams) raw, leafy vegetables
â 1/2 cup (about 60 grams) cooked or other raw vegetables
â 3/4 cup (about 186 grams)100 percent fruit juice or vegetable juice
If you're tired of apples, oranges and green beans, branch out. Try apricots, mango, pineapple, sweet potatoes, winter squash or spinach. Make trail mix with a variety of dried fruit. Fruit juice counts, too, but remember that too much juice can lead to undesired weight gain.
Meat, poultry, fish, eggs and beans
Foods in this group have plenty of protein, as well as B vitamins and iron. Protein is crucial for your baby's growth, especially during the second and third trimesters.
How much: Choose two or more servings of protein-rich foods a day. Eat whole-wheat toast with peanut butter for breakfast. Try scrambled eggs or an omelet for lunch. Serve a salmon fillet for dinner. Add chickpeas or black beans to your salad. Snack on a handful of soy nuts.
One serving equals:
â 2 to 3 ounces (55 to 85 grams) of cooked lean meat, poultry or fish (about the size of a deck of cards)
â 1/2 cup (about 100 grams) cooked dried beans
â 1 egg
â 1/2 cup (124 grams) tofu
â 1/3 cup (about 45 grams) nuts
â 2 tablespoons (32 grams) peanut butter
If your traditional sources of protein no longer appeal to you â likely during the first trimester â experiment with other options. Fish is an excellent source of protein as well as omega-3 fatty acids, which can promote your baby's brain development. Avoid fish that's potentially high in mercury, however, including swordfish, king mackerel, tilefish and shark.
Dairy products
The calcium in dairy products and calcium-fortified soy milk helps build your baby's bones and teeth. Dairy products also have vitamin A, vitamin D and protein.
How much: Choose four or more servings a day. Drink the milk in your cereal bowl. Eat yogurt for your afternoon snack. Have a glass of milk with dinner. Add cheese to a salad.
One serving equals:
â 1 cup (245 grams) skim or low-fat milk
â 1 cup (227 grams) fat-free or low-fat yogurt
â 1 1/2 ounces (43 grams) natural cheese
â 2 ounces (about 56 grams) processed cheese
If you have trouble digesting dairy products, get creative. Try calcium-fortified orange juice. Experiment with lactose-reduced or lactose-free products. Use an over-the-counter lactase enzyme product when you eat or drink dairy products.
Eating healthfully during pregnancy is one of the best things you can do for yourself and your baby. After all, the food you eat is your baby's only source of nutrition. Smart choices about pregnancy nutrition can help you promote your baby's growth and development. Here's help making every bite count.
Grains
Grains provide essential carbohydrates, your body's main source of energy. Many whole-grain and enriched products also contain fiber, iron, B vitamins, various minerals and protein. Fortified cereals can help you get enough folic acid.
How much: Choose six to nine servings a day. If that sounds like a lot, don't worry. It may not be as much as you think.
One serving equals:
â 1/2 cup (about 120 grams) hot cereal or 1 cup (20 to 60 grams) cold cereal â different cereals vary in weight
â 1/2 cup (about 87 grams) cooked pasta or rice
â 1 slice whole-wheat bread
To optimize pregnancy nutrition, trade sugary cereals and white bread for whole-grain cereals, brown rice, whole-wheat pasta and whole-grain bread. Try wild rice or barley in soups, stews, casseroles and salads. Look for products that list whole grains, such as whole-wheat flour, first in the ingredients list.
Fruits and vegetables
Fruits and vegetables are critical components of pregnancy nutrition that provide various vitamins and minerals, as well as fiber to aid digestion. Vitamin C, found in many fruits and vegetables, helps you absorb iron and promotes healthy gums for both you and your baby. Dark green vegetables have vitamin A, iron and folate â other important nutrients during pregnancy.
How much: Choose five or more servings of fruit and vegetables combined every day. Top your cereal with slices of fresh fruit. Make a veggie pizza. Add extra vegetables to your casserole.
One serving equals:
â 1 medium-sized piece of fruit
â 1/2 cup (90 grams) fresh, frozen or canned fruit
â 2 cups (about 60 grams) raw, leafy vegetables
â 1/2 cup (about 60 grams) cooked or other raw vegetables
â 3/4 cup (about 186 grams)100 percent fruit juice or vegetable juice
If you're tired of apples, oranges and green beans, branch out. Try apricots, mango, pineapple, sweet potatoes, winter squash or spinach. Make trail mix with a variety of dried fruit. Fruit juice counts, too, but remember that too much juice can lead to undesired weight gain.
Meat, poultry, fish, eggs and beans
Foods in this group have plenty of protein, as well as B vitamins and iron. Protein is crucial for your baby's growth, especially during the second and third trimesters.
How much: Choose two or more servings of protein-rich foods a day. Eat whole-wheat toast with peanut butter for breakfast. Try scrambled eggs or an omelet for lunch. Serve a salmon fillet for dinner. Add chickpeas or black beans to your salad. Snack on a handful of soy nuts.
One serving equals:
â 2 to 3 ounces (55 to 85 grams) of cooked lean meat, poultry or fish (about the size of a deck of cards)
â 1/2 cup (about 100 grams) cooked dried beans
â 1 egg
â 1/2 cup (124 grams) tofu
â 1/3 cup (about 45 grams) nuts
â 2 tablespoons (32 grams) peanut butter
If your traditional sources of protein no longer appeal to you â likely during the first trimester â experiment with other options. Fish is an excellent source of protein as well as omega-3 fatty acids, which can promote your baby's brain development. Avoid fish that's potentially high in mercury, however, including swordfish, king mackerel, tilefish and shark.
Dairy products
The calcium in dairy products and calcium-fortified soy milk helps build your baby's bones and teeth. Dairy products also have vitamin A, vitamin D and protein.
How much: Choose four or more servings a day. Drink the milk in your cereal bowl. Eat yogurt for your afternoon snack. Have a glass of milk with dinner. Add cheese to a salad.
One serving equals:
â 1 cup (245 grams) skim or low-fat milk
â 1 cup (227 grams) fat-free or low-fat yogurt
â 1 1/2 ounces (43 grams) natural cheese
â 2 ounces (about 56 grams) processed cheese
If you have trouble digesting dairy products, get creative. Try calcium-fortified orange juice. Experiment with lactose-reduced or lactose-free products. Use an over-the-counter lactase enzyme product when you eat or drink dairy products.
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