Can pregnant women drink saffron?

Generally, pregnant women should not consume saffron. The specific reasons are as follows:

Saffron has a strong blood-activating effect. During pregnancy, the embryo requires a stable growth environment within the uterus. The blood-activating effect may stimulate contractions of the uterine smooth muscle, disrupting the stable uterine environment and potentially leading to threatened miscarriage or preterm labor. Additionally, saffron's active ingredients may affect the fetus through the placenta, interfering with normal fetal development and potentially causing unpredictable health risks. Therefore, saffron consumption must be strictly avoided throughout the entire pregnancy.

For daily hydration, pregnant women should choose non-irritating beverages such as warm boiled water or mild lemon water. It is crucial to avoid any food or beverage containing saffron, including saffron-added pastries or soups. If saffron is accidentally consumed, usage should be stopped immediately, and close observation for any abnormalities such as abdominal pain or vaginal bleeding is necessary. If any discomfort occurs, seek medical attention immediately. Great caution should be exercised with diet during pregnancy, and any ingredient with medicinal properties should be discussed with a physician in advance to ensure the safety of both mother and baby.