Calcium During Pregnancy





Adequate calcium during pregnancy is crucial. Calcium is the most abundant mineral in the human body. Of the body’s total calcium, about 99% is in the bones and teeth where it plays a structural role.


The remaining 1% is present in body tissues and fluids where it is essential for cell metabolism, muscle contraction and nerve impulse transmission. Calcium is also needed for blood clotting and activating clotting factors.

During pregnancy calcium creates strong bones for mom and baby. It also helps prevent the risks of pregnancy-induced hypertension and it’s more advanced condition, preeclampsia/eclampsia, as well as the risk of preterm birth.

When there is not enough calcium from the mother’s diet reaching the baby, calcium is taken from the mother’s long bones.

Suggested Calcium Intake During Pregnancy is 1,200 mcg Daily

Sources of Calcium Include

Daiy products, dried beans and peas, soft bones of canned fish, dark green leafy vegetables, almonds, asparagus, blackstrap molasses, brewer’s yeast, broccoli, cabbage, carob, dandelion greens, dulse, figs, filberts, goat’s milk, kale, kelp, oats, prunes, sesame seeds, soy beans, tofu, watercress, whey, and yogurt.

Things That Effect the Absorption of Calcium

High levels of phytic acid and oxalic acid can inhibit apsorbtion – though this is generally not a problem with a well-balanced diet.

Vitamin D is essential for absorption of calcium from the gut. This is because calcium is transported into the body by a special carrier protein which requires vitamin D for its synthesis.



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