Meat Consumption and Miscarriage

Eating fish lowers miscarriage risk by 30%; Other types of meat have no effect

The risk of miscarriage was inversely and significantly related to fish consumption. The multivariate odds ratio was 0.7 for fish. No consistent association emerged between meat, liver and ham and the risk of miscarriage.

Eating fish or poultry two times a week lowers risk of miscarriage by 15%

A study of thousands of pregnant women revealed that products such as fish and white meat were  linked with a reduced risk of miscarriage. Twice-weekly meals of white meat or fish reduced risk by around 15%.

High protein diet before and just after conception increases risk of miscarriage, lowers uterine pH

The effects of supplemented protein level during the periconceptional period and their interaction with body condition were evaluated in sheep. Multiparous ewes received two protein levels during a 30-day pre-mating and 15-day post-mating period: low (24%) protein and high (44%) protein. While ovulation rate did not differ between treatments, a lower fertility rate, a decreased embryo number and a reduced uterine pH was observed in the high protein group. Luteal tissue weight, volume and progesterone secretion did not differ among treatments. Current study indicates that high protein diets during the periconceptional period in sheep modify uterine and embryonic relationships, increasing miscarriage and inducing embryo growth retardation. Surviving embryos were affected by weight reductions, which could compromise later foetal growth and birth weight. Results evidence the key role of a balanced diet in reproductive success and indicate that the quality and nutrient composition of the maternal diet are essential for an adequate establishment of pregnancy, having paramount effects on the interplay of the embryo and the uterus.

High meat consumption increases risk of small for gestational age delivery; fish reduces risk

This study aims to analyse the association between selected dietary indicators during pregnancy and the risk of small for gestational age births in a South European population. The multivariate odds ratio for high meat consumption was 1.4; for fish 0.8; and for egg 0.7.

Meat Consumption and Fertility

Swapping meat for vegetable protein improves fertility

In a study of some 17,000 women conducted by the Harvard School of Public Health, researchers were able to define a group of "fertility foods" able to improve odds. Increasing intake of vegetable protein (like soy), while reducing animal protein (like red meat) was a key to increasing fertility.

Vegetables and Miscarriage

Meat and Hormones

Red meat lowers SHBG, other types of meat have no effect

Total red and fresh red meat consumption was negatively associated with SHBG levels. Mean SHBG concentrations were approximately 8% and 13% lower for women in the highest quartile compared with the lowest quartile of total red and fresh red meat consumption, respectively. No associations were observed with consumption of processed meat, chicken, fish, eggs, cholesterol, fats or protein. CONCLUSIONS: Our study suggests that greater consumption of total red and fresh red meat might influence circulating concentrations of SHBG. Confirmation and further investigation is required.

Other topics covered under Diet and Miscarriage:

Alcohol, Chocolate, Dairy, Dietary Fat, Eggs, Fiber, Fruit, L-Arginine, Methionine, Soy, Vegetables