Can pregnant women eat preserved eggs (pidan)?

Generally, pregnant women are advised against eating preserved eggs (pidan).

Pidan may contain lead-based substances used during the manufacturing process. Although modern techniques have reduced lead usage, the risk of excessive lead content still exists. Lead can pass through the placenta into the fetus, inhibit the secretion of growth hormones, and potentially lead to fetal growth restriction, precocious puberty, obesity, or even lead poisoning, which may result in serious consequences such as miscarriage, stillbirth, or birth defects. Lead may also substitute for calcium, affecting calcium absorption in pregnant women, leading to calcium deficiency with long-term excessive consumption, while increasing the fetal liver burden and potentially causing liver disease.

During the pickling process, pidan may become contaminated with harmful microorganisms such as Salmonella. Pregnant women who consume inadequately heated pidan may suffer from food poisoning. Some pregnant women may be allergic to pidan, experiencing allergic reactions such as skin rashes, papules, itching, and chest tightness after consumption. Excessive consumption of pidan can burden the digestive system, causing discomfort such as abdominal distension and nausea, while also increasing the metabolic burden on the liver and kidneys, leading to symptoms such as jaundice and abdominal bloating.

During pregnancy, it is important to maintain a balanced diet, avoid excessively cold, spicy, or irritating foods, and maintain healthy lifestyle habits to support the healthy development of the fetus.