How to Relieve Nausea in Pregnant Women

Patient's question:

My wife has been pregnant for more than two months now. She is currently experiencing morning sickness, and it's particularly severe. I don't know what to do. The vomiting is really bad, and it makes me feel extremely sympathetic. How can morning sickness in pregnant women be relieved? I'm seeking help.

Doctor's answer:

How to Prevent and Treat Morning Sickness
Around week 6 of pregnancy, women may experience food cravings, loss of appetite, mild nausea, vomiting, dizziness, and fatigue, known as morning sickness or pregnancy-induced vomiting. These symptoms usually do not require treatment and have little impact on daily life and work, often disappearing on their own around week 12. However, a small number of women may experience severe, persistent vomiting that prevents them from eating or drinking, a condition called hyperemesis gravidarum. Pregnancy-induced vomiting is related to hormonal metabolism and unstable emotional states. Mild symptoms may include repeated vomiting, poor appetite, food aversion, weakness, insomnia, and constipation. Severe symptoms involve frequent vomiting, inability to eat or drink, and vomit containing bile or coffee-ground-like blood, along with systemic fatigue, significant weight loss, reduced urine output, and electrolyte imbalances. Severe morning sickness can negatively affect the health of the pregnant woman and the growth and development of the fetus. This is because severe vomiting prevents the pregnant woman from obtaining nutrients while still requiring increasing amounts of nutrition for the fetus. These nutrients must be supplied from the mother’s stored reserves, leading to weight loss, weakened immunity, and increased susceptibility to infections. In cases of dehydration and acidosis, it may even threaten the lives of both the mother and the fetus, requiring emergency measures.
What should be done if morning sickness occurs?
(1) Build confidence. Morning sickness is a normal physiological response, not a disease, and all pregnant women experience it. By alleviating concerns and maintaining mental and emotional balance, the severity of pregnancy symptoms can be reduced.
(2) Moderate rest. Mild morning sickness does not affect daily life or work, but excessive fatigue should be avoided. Severe morning sickness requires adequate rest to reduce unnecessary energy expenditure and alleviate symptoms.
(3) Adjust diet. Meals should be tailored to the pregnant woman’s preferences, choosing nutrient-rich, easily digestible foods. Adding a moderate amount of sour or salty flavors can help stimulate appetite and prevent vomiting. Fruits and vegetables should be consumed in abundance, and small, frequent meals are recommended.
(4) Traditional Chinese Medicine (TCM). Based on the severity of symptoms, TCM can be used to treat morning sickness effectively. For severe vomiting, acupuncture can be applied to points such as Neiguan (PC6), Zusanli (ST36), and Zhongwan (CV12), or ear acupuncture. Acupuncture is highly effective for nausea and vomiting and has no adverse effects on the fetus.
(5) Seek medical attention for severe vomiting. If vomiting is severe and poses a risk of dehydration or acidosis, hospitalization may be necessary to replenish sugars and electrolytes and maintain metabolic balance. Medication should be used cautiously in the early stages, and self-medication should be avoided to prevent harm to fetal development or malformations.
According to research on dietary therapy for morning sickness by China Medical Network, after pregnancy, the placenta secretes human chorionic gonadotropin (hCG), which inhibits gastric acid secretion. Reduced gastric acid levels lower the activity of digestive enzymes, affecting appetite and digestion. This leads to symptoms such as nausea, vomiting, and loss of appetite. Most pregnant women experience morning sickness, with mild nausea and vomiting in the morning during weeks 40–80 of pregnancy, which naturally subsides afterward. Some may experience prolonged periods of poor appetite. However, some scholars believe that morning sickness is a detoxification mechanism, an active response to avoid harmful substances. During weeks 20–60 of pregnancy, when embryonic tissues are rapidly differentiating into organs, pregnant women become highly sensitive, and certain food odors or tastes can trigger nausea. Some researchers also note that food stays in the stomach longer during this period, and any trace of harmful substances may lead to vomiting to protect the embryo’s healthy growth and prevent malformations.
Therefore, pregnant women should have a correct understanding of morning sickness, eliminate fear and anxiety, and maintain a relaxed mood. A light, palatable diet is recommended, avoiding greasy foods while consuming foods rich in vitamins and minerals. Some pregnant women crave sour foods, which can stimulate gastric juice secretion, enhance digestive enzyme activity, promote gastrointestinal motility, increase appetite, and aid digestion. This can alleviate nausea and vomiting to varying degrees. From a nutritional perspective, pregnant women’s preference for sour foods also meets the nutritional needs of both the mother and the fetus.
Around weeks 2–3 of pregnancy, fetal bone development begins. Calcium is the primary component of bones, but acidic substances are needed to help calcium salts deposit and form bone tissue. Iron is essential for hemoglobin production in both the mother and fetus, and iron deficiency anemia is common during pregnancy. Iron absorption in the gastrointestinal tract requires it to be converted from the trivalent to divalent state, a process that occurs only in acidic environments. Thus, pregnant women consuming sour foods can help correct or prevent iron deficiency anemia. Sour foods are generally rich in vitamin C, which plays a crucial role in fetal cell matrix formation, connective tissue development, cardiovascular growth, and hematopoietic system maturation. Therefore, pregnant women who eat sour foods can provide both themselves and their fetuses with abundant vitamin C.
In conclusion, pregnant women’s preference for sour foods has scientific basis. It not only alleviates gastrointestinal discomfort, reduces nausea and vomiting, but also enhances appetite and nutrition. However, pregnant women should consume sour foods in a scientifically balanced way. For example, artificially pickled sour vegetables or vinegar products may have degraded nutritional content and may contain carcinogenic nitrites, which are harmful to both the mother and fetus. While hawthorn slices are sour and slightly sweet, they can accelerate uterine contractions and even cause miscarriage, so pregnant women should avoid excessive consumption.