I ate six or seven preserved eggs in the early stages of pregnancy.

It is best not to eat preserved eggs when pregnant. Because the lead content is quite high, if you really like to eat it, you must pay attention to the amount. Don't eat too much. Eating too much may cause chronic lead poisoning in pregnant women. So what should you do after eating 6 preserved eggs in the early stages of pregnancy?

Chronic lead poisoning in pregnant women may have no clinical symptoms, but it can cause miscarriage, premature birth, fetal malformations, fetal vitamin deficiency, fetal brain retardation, intellectual disability, behavioral defects and other harms. It is reported that the level of lead poisoning in the fetus is about 40.8%. Common lead pollutants for pregnant women include: water pollution, wall paint, home decoration, organic waste gas and tail gas emissions, mineral acid and blood.

Lead can pass through the placental barrier, and more than 90% of the lead stored in the bones enters the blood more with the increase of gestational age. Adequate calcium and zinc supplementation during pregnancy can reduce bone density and bone lead, alleviate the increase of fetal lead level. Attention should be paid to household cleaning and the selection of daily necessities (hair dyes, skin care products), eating less fish (easy to be polluted) and preserved eggs (high in lead content), paying attention to the safety of drinking water at home (the lead content of drinking water in the first 5 minutes of the morning is higher), etc., to reduce the harm of lead to the baby.

If pregnant women are accidentally exposed to lead poisoning during pregnancy, it may lead to miscarriage, stillbirth or birth of a deformed baby. Lead penetrates into the brain and can directly affect the secretion of growth hormone in children, causing short stature, precocious puberty, obesity, etc. The most obvious food we often eat is "pickled eggs". Nowadays, stores have made lead-free preserved eggs. So can we eat such preserved eggs safely? Can children eat preserved eggs?

In order to promote protein coagulation, traditional preserved eggs need to add some heavy metals such as lead monoxide or copper during the pickling process. If consumed for a long time, the lead or copper will gradually accumulate and be harmful to health. Nowadays, the pickling process of preserved eggs has been improved, with copper sulfate, zinc, etc. replacing lead monoxide, and "lead-free preserved eggs" have become famous. In fact, "lead-free preserved eggs" do not contain no lead at all, but the lead content is much lower than that of traditional pickled preserved eggs. Trace amounts of lead have little effect on the health of adults, but for children, it is better to eat less or no lead-free preserved eggs, because children are very sensitive to lead, and the digestion rate in the stomach and intestines reaches 50%. Experts believe that it is best to add vinegar, ginger, garlic and other condiments when eating preserved eggs, which can remove the alkaline taste of the preserved eggs and also have a sterilizing and disinfecting effect.