The Basic Facts About Placental Consumption

Placental consumption—eating the placenta after birth, usually prepared as a powder, capsule, or broth—is marketed as a way to boost energy, improve mood, and speed recovery after pregnancy. The practice has roots in traditional Chinese medicine and is sometimes called placentophagy. However, the scientific evidence for these claims is thin, and the actual risks and benefits depend heavily on how the placenta is sourced, processed, and prepared.

Most of the appeal comes from the idea that the placenta is nutrient-dense because it sustained a developing baby. That is true in one sense: the placenta does contain proteins, iron, and hormones. But whether eating it delivers meaningful amounts of those nutrients to you depends on preparation method, and whether those nutrients in that form actually do what advocates claim is a separate question entirely.

Key Takeaways

  • The placenta contains protein and iron, but cooking or drying it may reduce bioavailability—how much your body can actually absorb and use.
  • No large, well-controlled studies show that placental consumption reduces postpartum bleeding, improves mood, or increases milk supply beyond placebo effect.
  • Encapsulation services vary widely in safety standards; the placenta must be handled, stored, and processed under clean conditions to avoid bacterial contamination.
  • If you are considering placental consumption, discuss it with your midwife or OB first, especially if you have any infection or blood-borne illness.

What Nutrients Are Actually in Placenta

The placenta does contain iron, protein, B vitamins, and hormones like estrogen and progesterone. A dried placenta retains some of these compounds, though the amounts vary depending on the individual pregnancy and how the tissue is processed. Heat, drying, and storage time all affect nutrient density.

The real question is bioavailability—whether your digestive system can break down and absorb these nutrients in meaningful quantities. When placenta is cooked into broth or dehydrated into powder, the protein structure changes. Some nutrients become more available; others may be lost or bound in forms your body cannot use efficiently. A 2016 analysis in the journal Nutrients found that while placental tissue does contain these compounds, the research on whether eating it actually raises your blood levels of iron, B vitamins, or hormones is almost nonexistent.

What the Research Actually Shows

The most commonly claimed benefits are faster recovery, reduced postpartum bleeding, improved mood, and increased milk supply. Studies on these claims are sparse and mostly small. A 2015 review in Archives of Women's Mental Health found only four randomized controlled trials on placental consumption and mood—and none showed a significant benefit beyond what a placebo group experienced.

For postpartum bleeding and recovery, the evidence is similarly weak. One small study found no difference in bleeding between people who consumed placenta and those who did not. For milk supply, no rigorous studies exist. The belief that it helps is widespread, but widespread belief is not the same as proven effect. Many postpartum improvements happen naturally over weeks regardless of what you consume.

This does not mean placental consumption is harmful or pointless—only that the science does not yet support the specific health claims made about it. If you feel better after consuming it, that may be real, but it may also reflect the placebo effect, improved sleep, or straightforward time passing.

Safety and Preparation Methods

The biggest practical concern is how the placenta is handled. If you plan to consume your placenta, it must be kept clean and cold from delivery onward. Bacteria can grow quickly in placental tissue at room temperature. Most people use an encapsulation service—a company that picks up the placenta, dehydrates it, grinds it into powder, and fills capsules.

The problem is that encapsulation services are not regulated by the FDA or any federal body. Standards vary widely. Some services follow strict food-safety protocols; others do not. Before hiring a service, ask whether they use a certified kitchen, what temperature they dehydrate at, how they test for contamination, and whether they have liability insurance. If the service cannot answer these questions clearly, that is a red flag.

You can also prepare placenta at home by cooking it into broth or dehydrating it in an oven. Home preparation carries the same contamination risk if the placenta is not kept cold and handled cleanly. If you choose this route, keep the placenta frozen until you are ready to process it, use clean equipment, and store the finished product in a sealed container in the freezer.

Who Should Not Consume Placenta

If you have any blood-borne infection—HIV, hepatitis B or C, or syphilis—you should not consume your placenta, because the virus or bacteria could survive processing and cause reinfection or other complications. Talk to your doctor or midwife about your specific situation.

If your placenta showed signs of infection during pregnancy or delivery, or if you had an infection like chorioamnionitis (inflammation of the placental membranes), consuming it is not safe. Similarly, if the placenta was exposed to meconium (fetal stool) during delivery, the contamination risk is higher.

Pregnancy complications like gestational diabetes or preeclampsia do not automatically rule out consumption, but they are worth discussing with your care provider. Some people also choose not to consume placenta for cultural or personal reasons, which is entirely valid.

Comparing Placenta to Other Postpartum Nutrition Strategies

If your goal is to recover well after birth and support milk supply, the evidence is much stronger for other approaches. Eating enough calories—roughly 300 to 500 extra per day if you are breastfeeding—matters more than any single food. Iron-rich foods like red meat, beans, and leafy greens help prevent postpartum anemia. Adequate protein supports tissue repair and milk production.

Staying hydrated, sleeping when you can, and managing pain and stress all affect recovery and mood more directly than placental consumption. If you are concerned about low milk supply, working with a lactation consultant has strong evidence behind it. If you are struggling with postpartum mood, talking to a mental health provider is far more effective than any food.

Placental consumption is not harmful if done safely, but it is not a substitute for these basics. You can eat placenta and focus on nutrition, sleep, and support—but the placenta itself is not doing the heavy lifting.

How to Decide If Placental Consumption Is Right for You

Start by talking to your midwife or OB about whether it is safe in your specific situation. If you have any infection or complication, they can tell you directly. If you are cleared, decide what form appeals to you: capsules from a service, homemade broth, or not consuming it at all.

If you choose encapsulation, vet the service carefully. Ask for references, check their food-safety practices, and confirm they have insurance. If you choose to prepare it at home, keep the placenta frozen until you are ready, use clean equipment, and store the finished product safely.

Be honest about why you are considering it. If you are hoping it will fix postpartum depression, that is a sign to talk to a doctor instead. If you are curious about the practice and want to try it as part of a broader recovery plan that includes good nutrition and rest, that is a reasonable choice. If you feel no pull toward it, there is no reason to do it.

Frequently Asked Questions

Does eating placenta really increase milk supply?

No rigorous studies show that it does. Milk supply depends on how often you breastfeed, how well the baby latches, and your overall nutrition and hydration. If you are struggling with supply, a lactation consultant can identify the actual problem and help you fix it.

Can I get sick from eating placenta?

Yes, if it is not handled cleanly. Bacteria can grow in placental tissue if it sits at room temperature or is processed in an unclean environment. Keep it frozen until you use it, and if you hire a service, confirm they follow food-safety standards.

Is placental consumption common in other cultures?

It is practiced in some traditional Chinese medicine contexts and has been used in some Indigenous cultures, but it is not universal. Many cultures do not consume placenta at all. It is a choice, not a requirement for healthy recovery.

What if I change my mind after birth?

You can decide after delivery whether to consume your placenta. If you want to preserve it, ask the hospital or birth center to keep it refrigerated until you decide. If you wait more than a few hours, freezing it when ready is important.

Does the way placenta is prepared change what it does?

Yes. Cooking, drying, and encapsulation all change the nutrient profile and bioavailability. Broth may preserve some nutrients better than high-heat dehydration, but research on this is limited. The preparation method matters, but the overall evidence for health benefits remains weak regardless of how it is prepared.