The reason for the decrease of progesterone in pregnant women is 1. Luteinization disorder and dysfunction will lead to the decrease of progesterone, placental dysfunction during pregnancy, anovulatory dysfunctional uterine bleeding, polycystic ovary syndrome, severe pregnancy-induced hypertension syndrome, fetal growth retardation and stillbirth.
2. Normal pregnancy starts from the eleventh week after pregnancy, and the progesterone content in blood increases, reaching the peak at the thirty-fifth week, reaching 80-320 ug/L ... Progesterone in threatened abortion is still high; If there is a downward trend, there is the possibility of miscarriage. In multiple pregnancies, progesterone will increase.
3. The pathological increase of progesterone is found in congenital adrenal hyperplasia, gestational diabetes, hydatidiform mole, ovarian granulosa cell tumor, congenital 17a- hydroxylase deficiency, ovarian lipoma, essential hypertension and other diseases.
4. In the normal menstrual cycle of women, the progesterone content in blood is the lowest in follicular phase and the highest in luteal phase. According to the dynamic detection, it is helpful to judge the ovulation period, understand the function of corpus luteum and study the mechanism of various anti-early pregnancy drugs and steroid contraceptives.
Prenatal diet nutrition in the first three months of pregnancy
Main nutrients in the third month of pregnancy: magnesium and vitamin A function: promote the baby's growth and development.
Magnesium is not only vital to the health of fetal muscles, but also contributes to the normal development of bones. Studies have shown that the intake of magnesium in the first three months of pregnancy is related to the height, weight and head circumference of newborns. Magnesium is easily found in salad oil, green leafy vegetables, nuts, soybeans, pumpkins, melons, sunflower seeds and whole wheat foods. In addition, magnesium is also beneficial to the recovery of mother's uterine muscles.
The whole process of fetal development needs vitamin A, especially vitamin A can ensure the health of fetal skin, gastrointestinal tract and lungs. In the first three months of pregnancy, the fetus can't store vitamin A by itself, and the pregnant mother must supply enough. Sweet potato, pumpkin, spinach and mango all contain a lot of vitamin A.
Nutritional supplement The fetus is still small at the beginning of the third month of pregnancy, and the nutrition needed is more important than the weight. After 1 1 week, due to the rapid growth and development of the fetus, the demand for nutrition is also increasing, especially in protein, foods with more sugar and vitamins, such as meat, fish, beans, eggs, milk and other foods.
For normal pregnant women, not eating fruit is absolutely taboo. But it is extremely undesirable to eat in large quantities, and some even use fruit instead of dinner. Because most fruits have high sugar content, but their contents of fat and protein are relatively insufficient, excessive intake of fruits is not only easy to cause gestational diabetes, but also will affect the intake of protein and others necessary for the baby's growth and development.
fruit
For pregnant women, the most beneficial fruits are apples, cherries, strawberries, grapes, autumn pears and grapefruit. ? Eating apples is the best. It contains a variety of vitamins and minerals, malic acid, tannic acid and fine fiber. Eating more can prevent obesity and help fetal development. In addition, apples can also regulate gastrointestinal function. If you can eat it with the skin, you can improve constipation or diarrhea. ? It is understood that among all fruits, cherries are particularly rich in iron, almost 20 times that of apples, oranges and pears, so it is very helpful for pregnant women to eat more cherries.
What kind of sour food is good for early pregnancy? 1. Many women especially like to eat sour food after pregnancy. Sour taste can stimulate the secretion of gastric juice, improve the activity of digestive enzymes, promote gastric peristalsis, and facilitate the digestion of food and the absorption of various nutrients. Eating sour food after pregnancy is good for the health of both fetus and mother.
2. In terms of nutrition, eating sour food for pregnant women is good for the development of pregnant women and fetuses. Sour taste can stimulate gastric acid secretion, improve digestive enzyme activity, increase pregnant women's appetite and reduce early pregnancy reaction.
3. After 2-3 months of pregnancy, fetal bones begin to form acidic substances, which can promote calcium absorption and bone growth, and also help iron to promote calcium absorption and bone growth, and promote hematopoiesis. Does not mean that as long as it is sour, it must be good food. The nutrition mentioned here includes fresh fruit, yogurt and other nutritious foods.
4. Many fresh melons and fruits contain sour taste. These foods are rich in vitamin C, which can enhance the resistance of the mother and promote the normal growth and development of the fetus. Therefore, pregnant women who like sour food had better choose some fresh fruits with sour taste, such as tomatoes, green apples, oranges, strawberries, grapes, jujubes and prunes. You can also put a small amount of vinegar and tomato sauce in food to add some sour taste.
5. Fruits include jujube, grape, cherry, bayberry, pomegranate, orange and tomato, but hawthorn is not suitable for pregnant women. Eating more hawthorn products in pregnant women will stimulate uterine contraction and even cause abortion. Sauerkraut and pickles contain almost no nutrients, but nitrite, a carcinogen, which is not suitable for pregnant women. Yogurt has high nutritional value and has a certain therapeutic effect on aversion symptoms. Yogurt is rich in calcium, high-quality protein, vitamins and carbohydrates, and can also help the human body absorb nutrients and expel toxic substances.
Recommended recipes for early pregnancy 1. Mushroom porridge
Ingredients:100g of minced pork, 2-3 mushrooms, 30g of celery and dried shrimps, 2-3 red onions and 50g of white rice.
Seasoning: A material: a spoonful of soy sauce.
Material B: 1/8 teaspoons of pepper.
Exercise:
1. Wash dried shrimps, red onions and celery and cut them into fine powders.
2. Soak the mushrooms and cut them into shreds; Put minced meat into a bowl, add half of material A, and mix well for later use.
3. Wash the white rice, add 2 and a half cups of water and bring to a boil. Cook it with low heat and make it into half-cooked porridge.
4. Pour 1/2 tablespoons of oil into the pot, add the red onion to medium heat, add the mushrooms and the rest of the A material, stir fry quickly, finally add the ground meat and shrimp skin, stir fry, scoop up, add the semi-cooked porridge, simmer for about 15 minutes, then add the B material and celery powder, and serve.
Efficacy: Lentinus edodes is rich in vitamin B group and a lot of potassium and iron, which can reduce cholesterol in blood, prevent hypertension and nephropathy, and increase resistance. The consistency of porridge can be adjusted according to personal preference, and usually it will be thicker after cooling. When frying fragrant red onions, the color should not be too dark, and medium fire is more suitable.
Second, stir-fry peas with minced meat.
Ingredients: fresh peas100g, pork 50g, onion and ginger.
Exercise:
1. Wash peas; Fight, chop the pork into minced meat. Put it aside.
2. When the oil is warm, add onion and ginger and stir-fry until fragrant. Add minced meat, spray a little cooking wine and stir-fry with soy sauce. Then add peas, season and stir-fry over high heat. Stir-fry until cooked.