Folic acid is a very important nutritional source, especially in the first 3 months. It is an essential component for the baby’s growth and development. Insufficiency during pregnancy can cause a congenital anomaly called Neural Tube Defect, spontaneous abortions, damage to the baby’s brain and skeleton, and gestational diabetes (Gestational Diabetes).
The neural tube is a structure that extends from the brain to the spinal cord and completes its development in an average of 2. 3 weeks after pregnancy. However, insufficient folic acid intake during pregnancy may cause this tube not to close. It has been observed that appropriate folic acid intake during pregnancy has a 72% protective effect against Neural Tube Defects.
Although the recommended amount of folic acid during pregnancy is 400 mcg, the best way to get enough folic acid is to take the right supplements in the form, amount recommended by your doctor, along with a good diet.
Food sources rich in folic acid include dark green leafy vegetables (broccoli, spinach, etc.), dried legumes (chickpeas, lentils, beans, etc.), egg yolk, whole grains, peanuts, almonds, walnuts, yeast, kidney and liver. However, nutrient intake can not be enough for needed, supplementation is required under the control of a physician.
The upper limit of folic acid intake for pregnant women is 1 mg/day. There have been studies shows that high folic acid intake can also cause negative results. Therefore, help from physicians and specialists should be sought regarding both food intake and folic acid supplementation during this period.
Resources:
- Savvas A. (2019). Folic acid in pregnancy. Obstetrics, gynaecology & reproductive medicine, 29(4), 118-120.
- Keats, E., Christina O., Emily C., Zulfigar B. (2020). Vitamin and mineral supplementation during pregnancy on maternal, birth, child health and development outcomes in low-and middle-income countries: a systematic review and meta-analysis. Nutrients, 12(2), 491.
- Dayı, T., Pekcan, G. (2019). Gebelerde folik asit desteği ve güncel yaklaşımlar. Food and Health, 5(2), 128-138.
