Table 3.
Foods and beverages added or increased in the diet during pregnancy and lactation.
| Foods Added or Increased | Pregnancy n (%) | Lactation n (%) |
|---|---|---|
| Dairy products | 211 (48%) | 66 (23%) |
| Nuts | 136 (31%) | 75 (26%) |
| Green leafy vegetables | 130 (29%) | 68 (24%) |
| Meat | 84 (19%) | 39 (14%) |
| Salmon | 56 (13%) | 31 (11%) |
| Fortified cereals | 58 (13%) | 36 (13%) |
| No additions | 139 (31%) | 134 (47%) |
| Other * | 42 (10%) | 23 (8%) |
* Pregnancy: spirulina, peanut butter, eggs, confectionary, celery, seeds, tomato, bread, fruit, jalapenos, iron rich foods, bran, Quorn, orange juice, white fish, porridge, seaweed, avocado, vegetables, fruit, herbal tea, olives, dates, tofu, sardines, water. * Lactation: oats, flaxseeds, alcohol, sushi, meal replacement drinks, brewer’s yeast, tofu, sardines, water.