Coeliac Disease and Pregnancy
Pregnancy holds no greater risk for women diagnosed with coeliac disease than those without, but it remains important to stick to a strict gluten free diet to avoid pregnancy complications. There are no specific nutritional guidelines for pregnant women with coeliac disease the same advice is given to both women with coeliac disease and women without. You should also aim to follow general healthy eating practises, including plenty of calcium and iron rich foods.
All pregnant women should take a folic acid supplement (400ug a day) prior to conception and until the 12th week of pregnancy to protect against neural tube defects. Eating plenty of green leafy vegetables will also increase your natural intake of folate (folic acid).
It is recommended that certain foods are avoided during pregnancy, these include:
• Foods that may contain listeria – pâté, mould-ripened soft cheese, such as brie, camembert, chevre and others with a similar rind, whether they are made using pasteurised or unpasteurised milk. You should also avoid soft blue-veined cheeses such as roquefort and gorgonzola. Listeria is a type of bacteria that can harm your unborn baby. Although infection with listeria is rare, it is important to take special precautions in pregnancy.
• Raw or partially cooked eggs
• Raw or undercooked meat
• Liver and liver products such as pâté as they may contain a lot of vitamin A. Too much vitamin A can harm your baby.
• Supplements that contain Vitamin A
• Raw shellfish
