Food Safety during Pregnancy: Current Consideration

Abstract

Food safety is critical during pregnancy. Pregnancy hormone changes reduce immune function, making pregnant women more vulnerable to food-borne illnesses. The unborn fetus is particularly sensitive to food-borne diseases since its immune system has not yet matured. Pregnant women must be extremely cautious about what they eat since they are eating not just for their health but also for the health of their unborn babies. When a pregnant woman eats well, she reduces her chances of anemia, low birth weight, and birth defects. Herbal medication use during pregnancy is associated with a woman's age, family financial level, and educational standing. Preeclampsia risk was reduced, labor was extended, and the common cold and urinary tract infection were all treated with herbal treatments during pregnancy. Some herbal products may include ingredients that should not be eaten while pregnant. Herbs may include elements that cause fetal damage, uterine contractions, premature delivery, or miscarriage. The effects of various herbs on pregnant women or fetuses have not been well researched. Herbal drugs are subjected to quality control to ensure consistency, safety, and efficacy. According to this approach, the purpose of this review was to give succinct information on comprehensive food intake, dietary supplements, and the use of herbal items during pregnancy.