Placentophagy, the practice of consuming the placenta after childbirth, has recently become popular, largely driven by advocates in Western countries. The placenta is a temporary organ that sustains the fetus during pregnancy, delivering nutrients and filtering waste products. While nearly universal among non-human placental mammals, this practice is conspicuously absent as a routine tradition in contemporary human cultures. Often sought as a natural form of postpartum support, placentophagy remains a subject of intense debate among medical professionals. This article explores the motivations for the practice, the available evidence, and potential risks.
The Stated Motivations
Women who choose to consume their placenta are motivated by a desire for a smoother physical and emotional recovery from childbirth. A primary reason cited is the prevention or reduction of the “baby blues” or more severe postpartum depression. Proponents believe that reintroducing the placenta’s hormones and nutrients can help stabilize the rapid hormonal shifts that occur after delivery. Women also seek to increase energy levels and combat the exhaustion of new parenthood, theorizing that consuming the highly vascular placenta can replenish iron stores lost during birth. Other reported goals include improving milk production, lessening postpartum bleeding, and aiding the faster return of the uterus to its pre-pregnancy size.
Scientific Scrutiny of the Claims
Despite the wide range of anecdotal reports, scientific investigation into the purported benefits of human placentophagy has yielded limited supportive evidence. Several small-scale, randomized, placebo-controlled studies have been conducted to evaluate the effects of consuming encapsulated placenta on mood and fatigue. These studies generally found no significant, measurable difference in mood stability, energy levels, or postpartum bonding between women who consumed the placenta capsules and those who took a placebo. The idea that the practice restores iron levels also lacks strong scientific support. While placenta capsules do contain iron, analysis shows that the amount provided is often inadequate to treat or prevent iron deficiency anemia in postpartum women. One study indicated that the iron content in the capsules equated to only about 24% of the recommended daily allowance for lactating women, suggesting they are a poor substitute for conventional iron supplements. Moreover, the beneficial hormones and nutrients believed to be present, such as oxytocin and progesterone, are large protein molecules substantially degraded by the heat and dehydration involved in the encapsulation process. The digestive process itself further breaks down any remaining hormonal content before it can be absorbed in a biologically active form.
Methods of Preparation and Consumption
The most common method of consumption is placenta encapsulation, where the organ is processed into a powder and placed into gelatin capsules. This process typically involves two main approaches. The most popular is the Traditional Chinese Medicine (TCM) method, which first steams the placenta, often with warming herbs, before it is sliced, dehydrated, and ground into a fine powder. Alternatively, the “raw” method bypasses the steaming step, with the placenta being cleaned, sliced, dehydrated, and encapsulated directly. This unsteamed method is believed to preserve a higher concentration of heat-sensitive compounds, though it carries a greater risk of pathogen survival. Less common methods of consumption include:
- Blending pieces of the raw placenta into smoothies.
- Cooking it into stews.
- Cooking it into chilis.
- Consuming small portions immediately after birth.
Safety Concerns and Regulatory Status
A primary concern regarding placentophagy is the potential for bacterial and viral contamination, especially since the placenta is not a sterile organ and processing is unregulated. The Centers for Disease Control and Prevention (CDC) has issued warnings against consuming placenta capsules, citing a case where an infant developed recurrent late-onset Group B Streptococcus (Streptococcus agalactiae) sepsis. The infection was traced back to the mother’s encapsulated placenta, suggesting that the preparation process did not eradicate the pathogen. The temperatures used in the dehydration phase of encapsulation, typically between 115°F and 160°F, are often insufficient to meet food safety guidelines required to kill infectious bacteria. This inadequate heating can allow pathogens from the birth process or subsequent handling to survive and multiply, creating a risk for both the mother and, through breastfeeding, the newborn. Furthermore, the industry surrounding placenta encapsulation is not regulated by the U.S. Food and Drug Administration (FDA), meaning there is no standardization of sanitary practices, processing temperatures, or final product testing. This lack of oversight adds an element of unknown risk regarding the presence of contaminants or potentially toxic trace elements the placenta may have filtered during pregnancy.