Not too much, not too little. Vitamin A during pregnancy – supplement wisely!

During pregnancy, it is important to take the right nutrients and vitamins that will ensure the proper development of the newborn. In addition to the famous folic acid, vitamin A is also important, which is simply necessary for the proper functioning of the fetus. The main sources of this vitamin are orange and red fruits, eggs and carrots. Unfortunately, you also have to be careful with vitamins.

Vitamin A in excess can damage the fetus and cause miscarriage, because due to the fact that it is fat-soluble, it can be easily overdosed. How to supplement this vitamin in a safe way, not threatening the child?

Why vitamin A is important

It belongs to the group of fat-soluble ingredients and has many valuable properties:

• Conditions the correct vision processes,
• It has antioxidant properties,
• Protects against the development of cancer,
• Protects cells from damage by removing free radicals,
• Prevents night blindness,
• It ensures the proper development of the fetus: it is necessary for the proper growth of teeth and bones,
• It already supports the fertilization process – it protects against resorption of the embryo in the uterus, and in men it improves the process of spermatogenesis, i.e. sperm production.

Its deficiency causes health problems. Insufficient vitamin A contributes to dry skin, lowered immunity, alopecia areata, lack of appetite, vision disorders and various skin changes. Unfortunately, you can easily overdose on it.

How do you recognize an overdose and what causes it?

Symptoms of poisoning with this ingredient include:

1. Vomiting,
2. Nausea,
3. Headaches,
4. Decrease in intracranial pressure,
5. Muscle tone disorders.

Such an excess is mainly harmful to the developing fetus, as it can cause microcephaly, hydrocephalus, cardiovascular diseases and craniofacial congenital defects. That’s why pregnant women should not take vitamin A supplements.

How to avoid it?

By providing this ingredient in the form of meals. Most of them contain products of animal origin, i.e. liver, butter, cream, cheese. Nevertheless, pregnant women should not eat liver and offal, mainly due to the risk of various toxins in them that the animal has been in contact with. It is best to eat vegetables and fruits with yellow, orange, red and blue colors, which will be the healthiest in this case. For example, the daily requirement for a dose of vitamin A in pregnant women will cover two carrots, so there is no need for additional supplementation with chemical preparations.