Eating shrimp can often pose risks in pregnant women. In fact, shrimp carry germs in their digestive tract, because shellfish are not gutted like fish. As a result, they make the subject matter more sensitive.
Shrimp can sometimes cause fever, severe digestive upset and dehydration. These symptoms negatively impact pregnancy.
The risk of mercury pollution is slightly lower for shrimp, unlike fresh tuna, swordfish, shark or mackerel.
It is better to eat cooked shrimp. Also, if you buy produce that is not fresh, you risk a foodborne infection like listeriosis. This infection can also alter the neurological development of the fetus. Stop eating raw shrimp to avoid bacterial infections.
Like all shellfish, eating shrimp increases protein and omega-3 fatty acid intake. These polyunsaturated acids contribute to the fluidity of cell membranes. Shrimp are also a good source of vitamin B2, vitamin D, potassium, magnesium and iron.
Amino acids are beneficial for the body and shrimp contain them.
Iodine requirements increase during gestation. Seafood is a real source of iodine for pregnant women. This trace element plays an important role in the functioning of the thyroid gland. It plays an important role in the proper development of the baby's brain.
During pregnancy, shrimp should be cooked and eaten in moderation to prevent the onset of infectious diseases. Limit the consumption of shellfish to only once a week, even if they are rich in essential vitamins, minerals and trace elements during pregnancy.
In short, during pregnancy, eat fresh and cooked shrimp.
Rich in vitamin B12, mineral salts (calcium, iron) and trace elements (iodine, zinc, selenium), shellfish should not be eaten haphazardly when you are pregnant.