Mother-to-be considering home birth during pandemic
Q: I’m giving birth in June and wonder if it would be smarter to have a midwife assist with a home birth than going into the hospital? Anonymous
A: That’s a complicated question, since so much depends on your health, the health of your fetus, the level of coronavirus in your local area, if you will be admitted into an emergency room that also admits COVID-19 patients and the availability of a certified nurse-midwife. Not all states regulate or certify homebirth attendants.
What we do know about pregnant moms delivering in hospitals during the pandemic is limited to moms who have the virus before giving birth. From March 22 to April 4, two New York hospitals found that out of 215 pregnant women, 33 (15 percent) tested positive. Of those who tested positive, 29 women had no symptoms. A Chinese study published in Lancet found that babies born to nine COVID-19-positive women were healthy.
We know more about home births: Out of the 3.7 million births in the U.S. annually, less than 1 percent takes place at home. While a home birth may sound like a chance to be surrounded by loved ones in a warm familiar environment, it’s important to remember that there are some risks.
Nationally, the risk of a birthrelated death of an infant is double at home compared with a hospital. (In 2017, the overall infant mortality rate in the U.S. was 5.8 deaths per 1,000 live births.) Also, the chances of a neonatal seizure or serious neurological problem is tripled in a home birth.
So talk to your doctor about how your local hospital is protecting new mothers and babies from the coronavirus and what you can do to create the safest home birth situation, and then together weigh the pros and cons for you and your newborn.
Q: I want to make sure that I am getting the nutrients I need to keep my immune system strong. What should I be eating more of ? Katie B., Rapid City, S.D.
A: Great question — and you’re right that the smartest way to make sure you are getting the nutrients you need to fight off or handle infection is to eat fresh foods, especially those that deliver vitamins C, E, B6, folate/ folic acid, A and D. But we also recommend a daily multivitamin (dosages at or all below the
RDAs) to make up for an imperfect diet.
Vitamin C: Great sources are citrus fruits (the whole fruit, not juice), leafy green vegetables, bell peppers, Brussels sprouts, strawberries and papaya. If you do supplement, stick with 500 milligrams daily.
Vitamin E: E helps tamp down inflammation and is in vegetable oils (sunflower and safflower), almonds, peanuts and hazelnuts, as well as broccoli and spinach.
Vitamin B6 (pyridoxine): B6 is essential for immune function and part of almost 200 biochemical reactions in your body. Feast on bananas, lean chicken breast, tuna and chickpeas (hummus).
Folate/folic acid (B9): This vitamin is important for brain function, and emotional and mental health, as well as immune function. Beans, peas and leafy greens are the best sources. It’s also added to a lot of foods, such as breads, pastas or rice (make sure they are whole grain!). Pregnant women need to take it as a supplement to reduce the risk of neural tube birth defects, including cleft palate, spina bifida and brain damage.
Vitamin A: Your body takes in carotenoids in orange and yellow fruits and vegetables, such as carrots, sweet potatoes, pumpkin, cantaloupe and squash, and turns them into vitamin A to help fight off infection.
Vitamin D: While you can get D from fortified low-fat milk, orange juice, cereals and fatty fish (salmon, ocean trout and sardines — they are the only ones with enough to make a difference and they’re safe from too much mercury), lots of folks need a boost. Ask your doc for a blood test to find out if you need a daily supplement.