Why should pregnant women avoid consuming raw foods?

From the Guidelines

Pregnant women should avoid consuming raw or unpasteurized foods, including dairy products, meats, and vegetables, to minimize the risk of foodborne illnesses and their potential complications, such as miscarriage, stillbirth, and severe illness in the newborn, as supported by studies 1, 2, 3.

Key Considerations

• Pregnant women have naturally suppressed immune systems, making them more vulnerable to infections like listeriosis, toxoplasmosis, and salmonellosis, which can be caused by consuming raw or unpasteurized foods 4.
• Certain pathogens, such as Listeria monocytogenes, can cross the placenta and potentially cause developmental issues or infections in the baby, highlighting the importance of proper food safety guidelines throughout the entire pregnancy 3.
• The risk of adverse long-term sequelae in children, including vision impairment, recurrences in eye disease, abnormal cognition, and decreased IQ, can be significant if proper precautions are not taken, as seen in cases of congenital toxoplasmosis 4.

Recommendations

• Avoid raw or undercooked meat, poultry, seafood, eggs, unpasteurized dairy products, unwashed fruits and vegetables, and raw sprouts.
• Cook all animal products thoroughly (meat to 165°F, eggs until firm).
• Wash all produce well.
• Choose pasteurized dairy products.
• Avoid deli meats unless heated until steaming.

Supporting Evidence

• Studies have shown that consumption of raw or unpasteurized milk and milk products can lead to bacterial infections, such as Listeria monocytogenes, Campylobacter jejuni, and Escherichia coli O157, which can be particularly dangerous for pregnant women and their developing babies 1, 2.
• The Centers for Disease Control and Prevention (CDC) recommends that pregnant women avoid consuming undercooked meats, raw dairy products, and unwashed fruits and vegetables to reduce the risk of foodborne illnesses 4, 5.

From the Research

Risks Associated with Raw Foods During Pregnancy

• Raw foods can pose a significant risk to pregnant women and their fetuses due to the presence of foodborne pathogens such as Listeria monocytogenes, Toxoplasma gondii, and others 6.
• These pathogens can cause severe illnesses, including sepsis, encephalitis, meningitis, miscarriage, and stillbirth, with Listeria monocytogenes being a major concern in the United States 7.

Immune System Suppression During Pregnancy

• The increased production of progesterone during pregnancy leads to a down-regulation of cellular immune functions, making pregnant women more susceptible to certain infections 6.
• This suppression of the immune system can increase the risk of foodborne illnesses, highlighting the importance of practicing good food hygiene and personal cleanliness during pregnancy 6.

Birth Defects and Stillbirth Risks

• Certain birth defects, such as limb-body-wall complex, can increase the risk of stillbirth, with some defects having a stillbirth risk as high as 490 per 1,000 fetuses 8.
• Prenatal exposure to substances like alcohol can also increase the risk of miscarriage, stillbirth, preterm delivery, and sudden infant death syndrome 9.

Foodborne and Waterborne Illnesses

• Foodborne and waterborne illnesses continue to cause significant morbidity and mortality in the United States, with an estimated 37.2 million illnesses caused by 31 pathogens each year 10.
• The most common foodborne pathogens include norovirus, nontyphoidal Salmonella species, Clostridium perfringens, and Campylobacter species, emphasizing the need for proper food handling and hygiene practices 10.