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3 Foods to Avoid During a Surrogate Pregnancy

As you consider the cost of a surrogacy, you may be curious about the healthy development of the baby while the surrogate mother is pregnant. Here are three types of foods that should be avoided.

Raw or Undercooked Animal Products: Consuming raw or undercooked meat, poultry, seafood, and eggs can be particularly risky during a surrogate pregnancy. These foods can harbor harmful bacteria like Listeria, Salmonella, and Toxoplasma gondii.

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It is vital to cook all animal products thoroughly and ensure that meats reach safe internal temperatures to kill any potential pathogens.

Unpasteurized Dairy and Juices: Unpasteurized milk, cheese made from unpasteurized milk, and raw juices are also risky as they can contain bacteria like Listeria, E. coli, and Salmonella. These bacteria can lead to foodborne illnesses, which are more severe during pregnancy due to the altered immune system of the pregnant surrogate. Consuming pasteurized products is a safer alternative.

High-Mercury Fish: Certain types of fish contain high levels of mercury, which can be detrimental to the development of the baby’s nervous system. Mercury is a toxic element that can lead to cognitive defects, developmental delays, and brain damage in infants. Surrogate women should instead focus on low-mercury fish like salmon, anchovies, herring, and sardines, which are also rich in essential omega-3 fatty acids beneficial for the development of the baby’s brain and eyes.

Adhering to dietary guidelines and avoiding these foods can help ensure the health and well-being of both the surrogate and the surrogate child, facilitating a safe and healthy surrogate pregnancy.

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