Sweetened condensed milk is a pantry staple created by removing water from cow’s milk and adding a significant amount of sugar, resulting in a thick, syrupy product typically sold in cans. For pregnant individuals, the product is generally considered safe to consume. Considerations focus on the manufacturing process and its nutritional profile.
Safety Profile and Pasteurization
A major concern with dairy products during pregnancy is the risk of bacterial contamination, particularly from Listeria monocytogenes, which poses a serious threat to a developing fetus. Commercially produced condensed milk does not carry this risk due to its extensive processing.
The manufacturing of condensed milk involves heating the milk to a high temperature to evaporate water, which acts as pasteurization and eliminates harmful pathogens. After the sugar is added and the product is sealed in an airtight can, it undergoes a final sterilization process.
This dual process ensures that any potential bacteria, including Listeria, are destroyed. This makes the shelf-stable canned product safe to consume directly. The milk’s extremely high sugar content (40 to 45 percent) also acts as a preservative, inhibiting microbial growth once the can is opened.
Nutritional Context and Moderation During Pregnancy
While the safety of condensed milk is established, its nutritional composition requires careful consideration during pregnancy. Sweetened condensed milk is extremely dense in both calories and added sugars. A single cup of the product can contain nearly 1,000 calories and well over 150 grams of sugar.
The high caloric load and sugar content mean that condensed milk should be viewed as an occasional treat rather than a regular food item. Excessive consumption of foods high in added sugars during pregnancy is associated with a higher likelihood of gestational weight gain. Gaining too much weight can increase the risk of developing conditions like gestational diabetes or pre-eclampsia.
For women already managing gestational diabetes, the rapid spike in blood glucose levels caused by the simple sugars could make blood sugar control significantly more challenging. Therefore, medical professionals advise that this product be consumed in strict moderation, used sparingly to sweeten beverages or baked goods, not as a source of routine daily nutrition.
Clarifying Condensed Milk Versus Evaporated Milk
A common point of confusion exists between sweetened condensed milk and evaporated milk, both of which are concentrated, canned milk products. The key differentiator is the addition of sugar. Evaporated milk is simply milk that has had about 60 percent of its water removed through heating and is then canned and sterilized.
Evaporated milk is often referred to as unsweetened condensed milk because it contains no added sugar. This difference means evaporated milk offers a higher concentration of the milk’s natural nutrients, like calcium and protein, without the excessive calories from added sweeteners. Evaporated milk is generally used in both savory and sweet recipes to add richness and creaminess.
Both products are safe from a food safety standpoint due to their heat-processing and canning. However, because evaporated milk lacks the substantial amount of added sugar, it is often considered a healthier option for those monitoring their sugar intake during pregnancy.