Reasons for bones cracking when pregnant women turn over

Pregnant women will experience some physiological changes in their bodies during pregnancy, which vary from person to person, such as pregnancy reactions, dizziness, nausea, vomiting, poor appetite, edema, fatigue, etc. Some pregnant women will experience bone cracking when turning over. Many pregnant women do not know what causes this. What are the reasons for bone cracking when pregnant women turn over? Let’s take a look at it next.

1. What are the reasons why bones make cracking sounds when pregnant women turn over?

In this case, it is considered that the sound may be caused by calcium deficiency in the body leading to osteoporosis. You can go to the hospital for Down syndrome screening to check the development of the fetal nervous system. Pay attention to protecting your abdomen in the middle and late stages of pregnancy to avoid direct external force. Usually, you should supplement calcium and some trace elements appropriately, pay attention to your sleeping posture when resting, do regular routine examinations, and keep abreast of the development of the fetus. Maintain a good mood and go outdoors to get some sun to promote calcium absorption.

2. How to supplement calcium during pregnancy?

Calcium supplementation during pregnancy is mainly obtained from the diet. Products such as sesame paste, dried shrimps, soy products, and milk are rich in calcium. The fetus's bones begin to form at the 16th week of pregnancy and need to obtain sufficient calcium from the mother. The diet abroad is mostly based on dairy products, such as cheese and milk, which are high in calcium. However, the diet in China is mainly based on pasta, and the calcium intake is insufficient. As the fetus grows in the late pregnancy, the calcium demand also gradually increases, about 800-1200 mg per day is needed. Therefore, the intake from food alone is relatively insufficient. It is recommended to supplement an additional 600-800 mg of calcium per day starting from 14-16 weeks of pregnancy.

3. Vegetables for calcium supplementation

Vegetables not only contain a large amount of potassium and magnesium, which can help maintain acid-base balance and reduce calcium loss, but they also contain a lot of calcium themselves. Most green leafy vegetables are moderate sources of calcium, such as rapeseed, Chinese cabbage, kale, celery, etc., which are all calcium-supplementing vegetables that cannot be ignored. Recent studies have confirmed that vitamin K in green leafy vegetables is a forming element of osteocalcin, which is necessary for calcium deposition into bones. 100 grams of Chinese mustard greens contains 230 mg of calcium; Chinese cabbage, rapeseed, fennel, coriander, celery, etc., also contain about 150 mg of calcium per 100 grams.