Preserved eggs are pickled with alkali, lime, salt and lead oxide. Lead content is high, and pregnant women consume too much lead, which is not conducive to the healthy development of the fetus. If lead penetrates into the brain, it will directly inhibit the secretion of growth hormone, leading to short stature, precocious puberty and obesity of the fetus. Although pregnant women need more nutrition than adults, they should not take it blindly. Reasonable intake of protein, fat, carbohydrates, vitamins and minerals by pregnant women and a balanced diet composed of diversified foods are very important to improve the maternal and fetal outcomes. It is recommended that pregnant women pay attention to food safety during pregnancy, and do not eat foods that do not meet safety standards and whose ingredients are unknown at will. Pregnant women should not eat salted food, especially raw or undercooked meat. The content of nitrite in pickled food is too high, and raw meat such as salmon is at risk of being infected by Listeria during storage. Once ingested, it will lead to intrauterine death of the fetus, and cooked meat may have parasites, which will lead to infection after being eaten by pregnant women.