When a pregnant woman goes to the gynecologist , the first thing that usually prohibit is eating ham or do as much after two or three days have frozen. However, this statement is being increasingly questioned.
Toxoplasmosis, the risk of pregnancy ham
This prohibition is due to toxoplasmosis, an infection caused by a parasite called toxoplasma gondii that can be transmitted to the baby. Although this infection is mild in people with healthy immune systems, it can be dangerous during pregnancy because the parasite can affect the placenta and the baby.
However, the first thing to note is that in Spain the number of pigs infected with Toxoplasma is only 1%, while other animals like sheep is 20-30%. Thus, it is unlikely in itself and contracting the disease by taking pork products.
Cured ham during pregnancy
Moreover, a study of the Journal of Food Protection published in 2001 found that the hams have been 7 and 14 months showed no healing process could be transmitted parasites.
In addition, another study published by the Andalusian Technology Center Meat Sector (Teica) together with the Ministry of Innovation of the Andalusian concluded that consumption of Iberian ham is not harmful to pregnant women, because the healing process guarantees the absence of toxoplasmosis.
This is explained by the effect of processes such as salting, which significantly reduces the viability of Toxoplasma. Another fact to note is that when a ham has more than 2% salt concentration, toxoplasma loses its infectivity. Given that the salt concentration within the cured ham is between 5 and 8%, we can conclude that their use is not dangerous for pregnancy.