Raw and undercooked eggs (eggs must be cooked until
hard and foods containing raw eggs such as mousses
and home-made mayonnaise avoided. Commercially
prepared foods, made with pasteurised eggs, such as
bottled mayonnaise are safe to eat)
Unwashed vegetables and salads
Liver and liver products (e.g. paˆte ́, liver sausage)
Contaminants in fish
Fish is a good source of protein, vitamins and
minerals. In particular, oil-rich fish (e.g. mackerel, sal-
mon, kippers, herrings, trout, sardines, fresh tuna) con-
tain the long chain omega 3 fatty acids which are
essential in brain and eye development in the fetus.
However, fish can contain certain contaminants, namely
mercury, dioxins and polychlorinated biphenyls (PCBs)
and concern has been expressed about the consequen-
ces of prenatal exposure to these toxic chemicals on
risk of brain and nervous system abnormalities.
High concentrations of methylmercury have been
found in large, predatory fish such as shark, marlin
and swordfish.These fish should be avoided during
pregnancy and breastfeeding (in the US this also
includes king mackerel and tilefish). Some samples of
tuna have also been found to have higher levels than
other species. In the UK, pregnant women (and those
who may become pregnant) are advised to restrict
their weekly intake to two 140g portions of fresh
tuna or four 140g portions of canned tuna. The Amer-
ican Dietetic Association recommend a maximum of
six ounces of albacore (white) tuna a week during
pregnancy and that women restrict total fish con-
sumption to 12 ounces of cooked fish per week (avoid-
ing those listed above).
Oily fish can contain PCBs and dioxins. Because
of the benefits of oily fish consumption, pregnant
women are advised to follow the general advice for
fish consumption in the UK and to consume at least
two portions of fish per week, one of which should be
oily. But to limit their intake to no more than two
portions of oily fish per week. This advice also applies
to women who might become pregnant and those who
are breastfeeding.
Resources
BOOKS
Department of HealthDietary Reference Values for food
energy and nutrients for the United Kingdom. Report on
Health and Social Subjects 41.HMSO London, 2006.
Department of HealthReport on Health and Social Subjects
No. 50. Folic Acid and the Prevention of Disease 2000.
Report of the Committee on Medical Aspects of Food
PolicyThe Stationery Office, London, 2000
FAO/WHO/UNUReport of a Joint FAO/WHO/UNU
Expert Consultation. Human Energy Requirements.
FAO Food and Nutrition Technical Paper Series,
No. 1, 2004.
Goldberg GNutrition in Pregnancy and Lactation. In Shetty
P (ed) Nutrition Through the Life Cycle.Leatherhead,
Leatherhead Publishing, 2002.
PERIODICALS
American Dietetic Association. Nutrition and lifestyle for a
healthy pregnancy outcome.Journal of the American
Dietetic Association102 (2002): 1470-1490.
Williamson, C.S. ‘‘Nutrition in pregnancy.’’Nutrition Bul-
letin31(2006): 28-59. Reprints of this briefing paper
also available from http://www.nutrition.org.uk.
ORGANIZATIONS
American Dietetic Association. 120 South Riverside Plaza,
Suite 2000, Chicago, IL 60606-6995. Telephone: (800)
877-1600. Website: http://www.eatright.org.
British Nutrition Foundaton, 52-54 High Holborn, London
WC1V 6RQ. Website: http://www.nutrition.org.uk
Food Standards Agency, UK. Website: http://www.eatwell.gov.uk
Scientific Advisory Committee on Nutrition, UK. Website:
http://www.sacn.gov.ukSara A. Stanner, MSc PHNutrPreservativesseeArtificial preservatives
Pritikin diet
Definition
ThePritikindiet isaheart-healthyhigh-carbohydrate,
low-fat, moderate-exercise lifestyle diet developed in
the 1960s.Origins
Nathan Pritikin, the originator of the Pritikin
Diet, was diagnosed with heart disease at the age of- In the late 1950s when Pritikin was diagnosed,
about 40% of calories in the average American diet
came fromfats. Pritikin was given little medical guid-
ance on how lifestyle changes might slow his heart
disease. Although educated as an engineer, Pritikin
devised his own heart-healthy diet, which he followed
rigorously. Based on his experience, he opened the
Pritikin Longevity Center in Florida in 1975. Here
people could come and immerse themselves for one
or more weeks in the Pritikin Eating Plan.
Pritikin’s diet came to national attention when
Pritikin and Florida cardiologist David Lehr appeared
Pritikin diet