Liver Consumption During Pregnancy: Benefits, Risks, and Guidelines

It is essential for a pregnant woman to maintain a healthy and balanced diet from the very early days of pregnancy, especially since the first trimester is the period during which the vital organs of the fetus are formed. Therefore, proper nutrition is crucial, along with following important health guidelines to prevent congenital malformations that are difficult to treat and may lead to the loss of the fetus or miscarriage in many cases.

Although many promote the benefits of eating animal liver in its various forms, there are specific precautions and restrictions, especially for pregnant women. For this reason, nadormagazine interviewed clinical nutrition specialist Dr. Dareen Abdel Aal, who provided important advice on why liver consumption should be limited during the first months of pregnancy, the guidelines for consumption, and the differences between chicken liver and beef liver as follows:

Does Beef Liver Differ from Chicken Liver in Benefits and Composition?

Notice that well-cooked chicken liver, whether boiled or grilled healthily, is much easier to digest than beef liver. Chicken liver also contains a lower amount of harmful cholesterol, which can lead to cumulative health problems such as arteriosclerosis and fatty liver. On the other hand, beef liver contains higher amounts of beneficial minerals such as iron and copper, which is why it is often prescribed to treat anemia in pregnant women and children. Chicken liver contains higher amounts of vitamin B12 and folic acid.

For pregnant women, where the warnings focus on avoiding excessive consumption of liver during the first trimester, beef liver contains higher levels of vitamin A, around which many health cautions revolve. Therefore, nutrition experts consider chicken liver to be more suitable for pregnant women. It also contains fewer toxins and less mercury, possibly due to the nature of chicken feed.

You can expect chicken liver not to contribute to excessive weight gain, which is important for maintaining the normal weight gain rate during pregnancy. Chicken liver contains fewer calories—about 120 calories per 100 grams—and relatively less fat compared to beef liver. Additionally, chicken liver provides a good amount of zinc, which is crucial during this critical stage of pregnancy because it helps wound healing and strengthens the mother's immune system overall.

General Benefits of Animal Liver for Pregnant Women

Eating animal liver, whether grilled or boiled, is a healthy option that provides many vitamins and minerals. Liver contains vitamin K, one of the few dietary sources, which is essential for bone health as it enhances vitamin D absorption and utilization. Both vitamins work together as important nutrients for strong bones. Adequate vitamin K intake during pregnancy is linked to a lower risk of chronic diseases like osteoporosis later in life. It also supports the bones during pregnancy, helping relieve bone pain and maintaining healthy and efficient blood circulation.

The healthy protein found in animal liver is vital for building the body in general, as well as for fetal growth and the development of brain cells and tissues. Pregnant women can obtain sufficient animal protein by consuming moderate amounts of liver. The nutritional value of liver also reduces the risk of malnutrition, which affects many pregnant women—provided they avoid drinking tea immediately after eating liver. Liver also provides the necessary energy to support the increased blood circulation demands during pregnancy and as the pregnancy progresses.

Risks of Excessive Liver Consumption During Early Pregnancy

Animal liver is a rich source of vitamin A. Vitamin A from plant sources, such as fruits and vegetables, does not cause any health problems for pregnant women. In fact, consuming ample servings of these foods daily supports and improves maternal and fetal health in the long term. Vitamin A helps repair uterine tissues after delivery and during pregnancy maintains normal vision, strengthens natural immunity, and supports the functional efficiency of the female reproductive system. It is also important for fetal health as it helps with bone and teeth development and the formation of epithelial tissue.

However, excessive vitamin A intake—whether from supplements or natural sources—during the first trimester, when the fetus's internal organs are developing, can lead to toxicity. Consuming more than 4500 micrograms of dietary vitamin A or 3000 micrograms of supplemental vitamin A may cause poisoning. Some studies indicate that vitamin A toxicity early in pregnancy can lead to congenital defects, particularly damaging the fetus’s nervous system. Therefore, pregnant women should limit their intake to one serving of animal liver per week to avoid potential health risks for the fetus.

Pregnant women often suffer from elevated uric acid levels, which cause urinary system issues, including painful salt crystals in the urine. Excessive liver consumption increases uric acid, which raises the risk of gout and other symptoms affecting the mother’s health during pregnancy. Urinary tract infections during pregnancy can lead to premature birth and infections that affect the fetus's health as well.