During pregnancy, pregnant women need vitamin C intake to maintain their own health and that of their fetus. However, the dose of vitamin C consumed must be in accordance with the nutritional adequacy rate so that the benefits are maximized and do not cause health problems.
Vitamin C or ascorbic acid is a type of water-soluble vitamin. This vitamin cannot be produced by the body, but can be obtained by eating vegetables and fruits that contain vitamin C. This vitamin also needs to be consumed every day because it cannot be stored in the body properly.
Everyone is advised to meet the daily intake of vitamin C, including pregnant women. In pregnant women, vitamin C plays an important role in supporting the health of the mother and fetus and the development of the fetus in the womb.
Benefits of Vitamin C for Pregnant Women
Pregnant women and babies need vitamin C to protect and maintain the health of their body cells, as well as to form collagen in bones, muscles, skin, and blood vessels.
Vitamin C has antioxidant properties that are important for counteracting the effects of free radicals, repairing damaged body tissues, and accelerating the wound healing process.
In addition, there are several other benefits of vitamin C for pregnant women and fetuses, namely:
1. Helps absorption of iron
Vitamin C can help the absorption of iron in the body. Pregnant women need more iron intake to help the formation of red blood cells and prevent anemia.
Therefore, to meet the iron needs during pregnancy, pregnant women are advised to eat foods that contain lots of iron and vitamin C.
2. Lowers the risk of gestational diabetes
Gestational diabetes is a condition when a pregnant woman's blood sugar level rises. This condition can increase the risk of pregnant women to experience pregnancy complications, such as premature delivery, babies born with excess weight, to preeclampsia.
To reduce the risk of developing gestational diabetes, every pregnant woman is advised to have sufficient intake of vitamin C every day.
3. Reduce the risk of preeclampsia
Preeclampsia is characterized by increased blood pressure and protein levels in the urine as well as swelling in the legs or other body parts. Preeclampsia usually occurs at 20 weeks of gestation, but there are also pregnant women who experience it during the last trimester of pregnancy.
This condition can be prevented if pregnant women regularly consume nutritious foods rich in antioxidants, including vitamin C and vitamin E.
4. Support baby's growth
Consumption of vitamin C during pregnancy is not only beneficial for pregnant women, but also the fetus. Several studies have shown that increasing the consumption of vegetables and fruits that contain vitamin C during pregnancy can increase fetal growth and development and keep it healthy.
Dosage of Vitamin C for Pregnant Women That Are Considered Safe
The amount of vitamin C intake that pregnant women need to consume is 85 mg per day. This figure has been determined in accordance with the recommended nutritional adequacy rate (RDA) from the Ministry of Health of the Republic of Indonesia.
To meet the needs of vitamin C, pregnant women can eat fruits, such as guava, oranges, kiwi, strawberries, mango, sapodilla, and tomatoes, or vegetables, such as peppers, cauliflower, broccoli, and spinach.
Although beneficial for the body, vitamin C should not be consumed in excess. This is because consuming too much vitamin C can cause side effects such as headaches, indigestion, stomach cramps, and kidney stones.
If the intake of vitamin C from food is deemed insufficient, pregnant women can take vitamin C supplements. However, the dosage of vitamin C supplements that are safe for consumption during pregnancy need to be asked by a gynecologist first so that they meet the needs of pregnant women and do not cause side effects.