Can pregnant women eat fermented tofu?

In general, pregnant women can eat fermented tofu, but they should consume it in moderation.

Fermented tofu is a traditional fermented soy product containing nutrients such as protein, B vitamins, minerals, unsaturated fatty acids, and probiotics. These components are beneficial for pregnant women and can meet increased nutritional demands during pregnancy, supporting fetal growth and development. Moderate consumption of fermented tofu can also stimulate appetite, helping to improve food intake.

However, fermented tofu also contains certain components that may negatively affect maternal health. It usually contains high levels of salt; excessive consumption may lead to excessive sodium intake, increasing the risk of edema and hypertension, and may also adversely affect fetal growth and development. During the fermentation process, certain microorganisms may be produced which, although generally harmless, could cause gastrointestinal discomfort such as abdominal pain or diarrhea if consumed in large quantities, especially in pregnant women with weak gastrointestinal function or existing health conditions.

Pregnant women should strictly control the amount of fermented tofu they consume and avoid excessive intake. They should also choose fermented tofu produced by reputable manufacturers with guaranteed quality, avoiding expired or spoiled products. If any discomfort occurs after consuming fermented tofu, pregnant women should stop consumption immediately and seek medical attention.