Yes, semi-ripe or unripe papaya may increase the risk of miscarriage in early pregnancy. At the same time, ripe papaya is generally considered safe when consumed in moderation.
Papaya contains high levels of latex when it is unripe or partially ripe. This latex often mimics the functions of prostaglandins and oxytocin - hormones that may trigger uterine contractions. In early pregnancy, when the embryo may still not have implanted inside the uterus and is still very unstable, such contractions may increase the risk of miscarriage. 1,2
Additionally, unripe papayas also contain an enzyme called papain. This enzyme can interfere with fetal development by breaking down vital proteins.3 However, a fully ripe papaya has much lower latex content and is rich in nutrients like Vitamin C and fibre, making it safe for consumption in small amounts.3
Papaya in Pregnancy: What You Need to Know
1. Unripe Papaya: Best Avoided
Unripe or green papaya has high levels of latex, which can stimulate uterine contractions and lead to early pregnancy loss, and are best avoided during the first trimester.
2. Semi-Ripe Papaya: Still Risky
Even partially ripe papaya contains some latex content, and as there is no safe threshold, doctors generally recommend not consuming papaya during early pregnancy.
3. Ripe Papaya: Usually Safe in Moderation
Fully ripe papaya contains very low levels of latex and high levels of Vitamin C and flavonoids. 3 It is not only safe, but also safe when eaten occasionally. It can aid digestion and help relieve constipation, which is common during pregnancy.3
4. Individual Sensitivity Matters
Some women may be more sensitive to certain foods during pregnancy. If they have had a history of high-risk pregnancy or miscarriages, it is best to avoid papaya entirely unless approved by the doctor.
Avoid unripe and semi-ripe papayas during early pregnancy. If you wish to consume papaya in your diet, ensure to stick to a fully ripe one and consume it in moderation after consulting your doctor.
