Garlic, and its primary phytochemical component allicin, may provide substantial benefits during pregnancy, some of which last long after the baby's birth. However, despite many studies on the potential health effects of garlic, few studies on this allium vegetable have been performed on pregnant women. Preliminary research is promising and garlic has been used safely for thousands of years. Nonetheless, you should always talk to a doctor before taking garlic in large amounts during pregnancy.
Pregnancy Hypertension
Hypertension during pregnancy is a major concern, since it can lead to pre-eclampsia, a dangerous condition in the third trimester of pregnancy that could be fatal during delivery. Garlic has been proposed as a potential treatment for hypertensive and pre-hypertensive pregnant women. In one small 2001 study in the "European Journal of Obstetrics Gynecology and Reproductive Biology," pregnant women given garlic tablets experienced a reduction in hypertension, but not an overall decrease in the incidence of pre-eclampsia. More studies are needed to determine the full impact of garlic on these conditions.
Flavor Effects
When a mother consumes large amounts of garlic during pregnancy, the scent and taste become detectable in her amniotic fluid, according to a 2001 report in the journal "Pediatrics." Babies who are exposed to garlic in this way exhibit a preference for this flavor as newborns, as shown by facial responses and orienting behavior. Because of this introduction in the womb, when solid foods are introduced, it may be easier for parents to get the child to eat new and different flavors.
Future Possibilities
Korean researchers published a 1999 animal study in the "Yonsei Medical Journal" which indicated that, at least in rats, garlic was effective at reducing toxicity of mercury consumed during pregnancy. Mercury contamination is a serious concern in edible fish and pregnant women are told to eat fish during pregnancy to ensure a sufficient supply of the essential omega-3 fatty acids it contains. If further research finds similar results in humans, pregnant women may be advised to consume fish with garlic. A 2004 article in "Midwifery Today International Midwife" suggests garlic as a potential alternative treatment and preventative of Group B streptococcus, also known as GBS, a vaginal bacterial infection that sometimes occurs at the end of pregnancy. The current standard treatment for GBS is the administration of antibiotics if a vaginal culture reveals that the bacteria is present at around 36 weeks gestation.
Safety
Fresh garlic appears to be safe during pregnancy even when consumed in large amounts. Garlic supplements, which contain more concentrated preparations of the bioactive compounds found in garlic, have not been sufficiently studied to determine whether they are safe. Because garlic can act as a blood thinner and may lead to excess bleeding, your doctor may advise that you stop taking it before childbirth, especially if you have complications or are likely to deliver by Cesarean section.
References
- Linus Pauling Institute: Garlic
- "European Journal of Obstetrics Gynecology and Reproductive Biology":The effect of garlic tablet on plasma lipids and platelet aggregation in nulliparous pregnants at high risk of preeclampsia.
- "Pediatrics": Prenatal and Postnatal Flavor Learning by Human Infants
- "Yonsei Medical Journal": Protective effects of garlic juice against embryotoxicity of methylmercuric chloride administered to pregnant Fischer 344 rats.
- "Midwifery Today International Midwife": GBS, pregnancy and garlic: be a part of the solution.
- University of Maryland Medical Center: Garlic
