White tea is derived from the camellia sinensis plant and is the least processed of all the traditional teas, which include green, oolong and black. It contains many of the same benefits as green or black teas and also has less caffeine than the other traditional teas, making white tea a tempting beverage of choice for pregnant women. But excessive consumption of white tea may carry medical consequences. Talk with your health care provider about drinking white tea while you are pregnant.
Background Information
According to a study published in a 2007 edition of "Asia Pacific Journal of Clinical Nutrition," the camellia sinensis plant, from which white tea is derived, is abundant in antioxidants, which protect the body against harmful free radicals that occur through normal bodily processes as well as environmental factors such as air pollution or smoking. Antioxidants also may prevent certain types of cancer, reduce blood pressure and cholesterol, and guard against foreign bacterial or viral invasion. The Linus Pauling Institute cautions that the safety of teas for pregnant or lactating women has not been established; therefore, it may be prudent to discuss prenatal needs with your healthcare provider prior to ingesting tea.
Caffeine
White tea contains caffeine; however, it contains less caffeine than oolong, green and black tea. Caffeine is a central nervous stimulant and a diuretic, and excessive amounts may lead to a rapid heart rate, nausea, excessive urination, vomiting, anxiety, depression and sleep disorders, according to MedlinePlus. The American Pregnancy Association reports that in numerous studies, excessive consumption of caffeine has been linked to birth defects, infertility and miscarriages. Experts agree that pregnant women may safely ingest a moderate amount of caffeine, between 150 and 300 mg per day. One 8 oz cup of white tea contains between 30 and 55 mg of caffeine.
EGCG
White tea also contains a fair amount of the antioxidant known as ECGC, but less than green tea or black tea. A study published in the March 2005 edition of "Cancer Research" found that the antioxidant ECGC inhibits the enzyme dihydrofolate reductate, or DHFR. Cancerous cells rely on this enzyme for growth; with the inhibiting effect of ECGC on DHFR, cancerous cells are unable to produce DNA. While these results sound promising, ECGC also disrupts folate absorption by inhibiting DHFR. Folate is a necessary nutrient for optimal growth and development. Folate deficiency may lead to birth defects such as spina bifida. The website Greenteabenefits recommends pregnant women limit consumption of traditional teas and increase their intake of folic acid during the first trimester, the period in which the fetus' neural tube is developing.
Recommendation
The Natural Medicines Database suggests a range of herbal teas for pregnant women; these teas are virtually free of caffeine and ECGC. These include red raspberry leaf tea, ginger root tea and peppermint tea. Talk to your doctor before drinking any kind of tea, traditional or herbal, when you are pregnant.
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