Vitamin E, also known as "tocopherol", is very important for pregnant women and fetuses. Firstly, vitamin E can protect the stability of long-chain polyunsaturated fatty acids on cell membrane, especially on erythrocyte membrane. Vitamin E supplementation during pregnancy helps to prevent hemolysis of newborns. In addition, proper vitamin E supplementation during pregnancy is helpful for pregnant women to fade spots, reduce the formation of spots, increase skin elasticity, and prevent miscarriage and premature delivery to some extent, but excessive supplementation should be avoided.
What is the appropriate intake of vitamin E?
China Nutrition Society suggested that the intake of vitamin E during pregnancy should be kept at 12- 15 mg. And you only need to pay attention to supplement vitamin E in your daily diet, and you don't need to take vitamins. If you need medication for special physical reasons, you must take it under the guidance of a doctor.
Animal food: eggs, chicken, duck gizzard (duck stomach), meat, fish, etc. Plant food: vegetable oil, wheat germ, corn, soybean, whole wheat food, vegetable oil, green leafy vegetables, almonds and hazelnuts are rich in vitamin E, which is a good supplementary source. The Nutrition Society of China advises pregnant women to consume beans and nuts 10-20g, cereals and potatoes 275-325g every day, and increase by about 25g every day in the third trimester.
In addition, pregnant mothers should be reminded that postpartum colostrum is rich in vitamin E, which is very important for the baby's nutritional supply, so pregnant mothers should not give up because colostrum looks yellow!
To sum up, vitamin E has the functions of enhancing immunity, anti-aging, eliminating pigmentation and anti-tumor. Pregnant women can also take vitamin E, but pay attention to its intake, which should not exceed 12 mg per day to avoid poisoning caused by excessive vitamin E. If expectant mothers want to supplement vitamin E, they can eat more foods with more vitamin E.