Can I eat preserved eggs during lactation?

Generally, breastfeeding women can consume preserved eggs in moderation, but should pay attention to controlling the amount consumed and choosing high-quality preserved egg products.

Preserved eggs are a food product made through a special processing technique and contain abundant protein, fat, vitamins, and minerals such as calcium, phosphorus, and potassium. These nutrients are important for breastfeeding women, helping to meet the body's nutritional needs, promote milk secretion, and improve milk quality.

However, it is important to control the amount consumed, as preserved eggs may come into contact with heavy metals during processing, leading to certain lead content. Excessive consumption of preserved eggs may cause lead to accumulate in the body, potentially adversely affecting the health of both the breastfeeding mother and infant. When purchasing preserved eggs, choose fresh eggs produced by reputable manufacturers, with intact packaging, no cracks or black spots, and no sound when shaken. Avoid purchasing preserved eggs of unknown origin or questionable quality.

After consuming preserved eggs, breastfeeding women should closely monitor their baby's reaction. If the baby shows any adverse symptoms such as diarrhea or rash, consumption of preserved eggs should be stopped immediately and medical advice sought. For the baby's health, breastfeeding women should maintain a balanced diet, consume a variety of foods, and ensure the nutritional balance and adequacy of breast milk.