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 intense. I feel so heartbroken seeing her like this. How can morning sickness in pregnant women be relieved? I'm seeking help.Doctor's answer:
How to Prevent and Treat Morning SicknessAround the sixth week of pregnancy, women may experience food cravings, loss of appetite, mild nausea, vomiting, dizziness, and fatigue, known as morning sickness or pregnancy-induced nausea and vomiting. These symptoms usually do not require treatment and have minimal impact on daily life and work, typically disappearing on their own around the 12th week. However, a small number of women may experience severe, persistent vomiting that prevents them from eating or drinking, a condition known as hyperemesis gravidarum. Pregnancy-induced nausea and vomiting are often linked to hormonal changes and emotional instability. Mild symptoms may include frequent vomiting, poor appetite, food aversion, weakness, insomnia, and constipation. Severe symptoms involve frequent vomiting, inability to eat or drink, and vomit containing food, mucus, bile, or coffee-ground-like blood. Additionally, the woman may experience severe 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 drawn 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, necessitating 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 easing worries and fostering a sense of confidence while maintaining mental and emotional balance, the severity of morning sickness can be reduced.
(2) Moderate rest. Mild morning sickness does not affect daily life or work and only requires avoiding overexertion. Severe morning sickness may require adequate rest to reduce unnecessary energy expenditure and alleviate symptoms.
(3) Adjust diet. Meals should be tailored to the pregnant woman's preferences, focusing on nutrient-rich, easily digestible foods. Adding moderate amounts of sour or salty flavors can help stimulate appetite and prevent vomiting. Increasing vegetable and fruit intake is also beneficial. Smaller, more frequent meals are recommended.
(4) Traditional Chinese Medicine (TCM). Based on the severity of morning sickness symptoms, TCM can be used for diagnosis and treatment, yielding effective results. 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 with no adverse effects on the fetus.
(5) Seek medical attention for severe vomiting. If vomiting is severe and poses risks 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 birth defects.
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 production. 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, characterized by mild nausea and vomiting in the morning during the 40–80-day gestation period, which naturally subsides afterward. Some may experience prolonged periods of poor appetite. However, some scholars suggest that morning sickness is a detoxification mechanism, helping to avoid harmful substances that could harm the embryo. The 20–60-day period is when embryonic tissues differentiate into organs, and pregnant women are particularly sensitive, with heightened senses of smell that can trigger nausea from certain food odors or tastes. Some researchers also note that food stays longer in the stomach during this time, causing vomiting to expel any trace harmful substances and ensure healthy fetal growth without malformations.
Therefore, pregnant women should adopt 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 increasing intake of vitamin- and mineral-rich foods. 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 mother and fetus.
Around the second or third month 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, supporting fetal growth. Iron is essential for hemoglobin production in both the mother and fetus, and iron deficiency anemia is common during pregnancy. Iron can only be absorbed in the gastrointestinal tract after being converted from the trivalent to divalent state, a process that occurs in acidic environments. From this perspective, sour foods can help correct or prevent pregnancy-related anemia. Sour foods are generally rich in vitamin C, which plays a crucial role in forming cellular matrices, producing connective tissues, and supporting the development of the cardiovascular system and hematopoietic system. Thus, pregnant women who consume sour foods can provide both themselves and their fetuses with ample vitamin C.
In conclusion, pregnant women's preference for sour foods has scientific backing. 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. Artificially pickled sour vegetables or vinegar products may have degraded nutritional value and may contain carcinogenic nitrites, which are harmful to both the mother and fetus. While hawthorn slices are sour and sweet, they can accelerate uterine contractions and even cause miscarriage, so pregnant women should avoid excessive consumption.