Zinc:
Zinc is an essential nutrient to support ovulation and fertilisation. Our body needs zinc to make proteins and DNA, the genetic material in all cells. Zinc also plays a role in the metabolism and regulation of several hormones, including estrogen and progesterone.
Zinc deficiency can pose several risks during pregnancy, including unexplained pregnancy loss, extended pregnancy or prematurity, malformations, preeclampsia, and retarded growth.
Our body can’t store zinc, and a daily intake of zinc is required to maintain a steady-state. Zinc is widely distributed in foods. Meats, fish and poultry are the major contributors to the diet in Australia, but cereals and dairy foods also contribute substantial amounts. Foods that are rich sources of zinc include:
- Oysters
- Sun-dried tomatoes
- Red meat, e.g. lamb and beef
- Tahini
- Cashew nuts
You may be at risk of zinc deficiency if:
- You have a digestive disorder such as ulcerative colitis, Crohn’s disease, and short bowel syndrome, decreasing zinc absorption.
- You’re a vegetarian. The bioavailability of zinc from vegetarian diets is lower than non-vegetarian diets and may require at least 50% more zinc intake.
- During pregnancy, zinc requirement increases, and lactation can deplete maternal zinc stores.
If you are concerned that your zinc levels may be below, you can always discuss this further with your fertility dietitian.