Can pregnant women eat clams?

In general, pregnant women can eat clams, but should consume them in moderation. Clams are a nutrient-rich food, containing abundant protein, calcium, iron, zinc, selenium and other trace elements, as well as unsaturated fatty acids and vitamins.

The trace elements zinc and selenium in clams help enhance the immunity of pregnant women and prevent the occurrence of diseases such as colds. The high-quality protein and trace elements in clams support fetal growth and development; the rich calcium content aids in the development of the fetal skeleton and teeth, and the iron content helps prevent iron-deficiency anemia in pregnant women, ensuring adequate oxygen transport capacity in the body. The unsaturated fatty acids in clams help reduce cholesterol levels in pregnant women and prevent cardiovascular disease. Clams have a diuretic effect and can help relieve edema symptoms that may occur during pregnancy.

Although clams are nutrient-rich, they should be eaten in moderation, as excessive consumption may cause indigestion, diarrhea, and other discomforts. Pregnant women should choose fresh clams from reliable sources, and avoid eating spoiled or contaminated clams to prevent the risk of food poisoning. It is recommended that pregnant women maintain a diversified diet and consume various nutrients in a balanced manner to support their own and the fetus's health needs.