Can I eat perilla (shiso) when I just got pregnant?
Jun 20, 2025
Source: Cainiu Health
Dr. Zhang Lu
Introduction
Under normal circumstances, women who have just become pregnant can consume perilla, but it is not recommended to eat excessive amounts. Pregnant women should pay attention to moderate consumption of perilla, as excessive intake may cause adverse effects. For example, perilla contains oxalic acid, and excessive intake can lead to oxalate accumulation in the body, potentially harming hematopoietic function. Additionally, perilla has a warming nature, and frequent consumption may cause excessive internal heat, leading to symptoms of excessive heat such as mouth ulcers.
Generally speaking, women can consume perilla (Perilla frutescens) during early pregnancy, but excessive consumption is not recommended. Detailed explanations are as follows:
Perilla is nutritionally rich, containing amino acids, vitamin C, B-complex vitamins, calcium, iron, zinc, and other essential nutrients. It can help pregnant women supplement their nutrition and partially meet the developmental needs of the fetus during early pregnancy. In early pregnancy, hormonal changes often cause symptoms such as nausea and vomiting. The unique aroma of perilla can stimulate the olfactory and gustatory nerves, helping to improve appetite and alleviate morning sickness, thus enabling pregnant women to feel relatively comfortable during the early stages of pregnancy. From the perspective of traditional Chinese medicine (TCM), perilla has a warm nature and a pungent taste, affecting the lung and spleen meridians. It functions to relieve superficial cold symptoms and regulate qi to harmonize the stomach. If a pregnant woman accidentally catches a chill and experiences symptoms such as nasal congestion, runny nose, or mild coughing, moderate consumption of perilla can help dispel internal cold and regulate stomach function, thereby relieving discomfort.
However, pregnant women should consume perilla in moderation, as excessive intake may cause adverse effects. For example, perilla contains oxalic acid, which, when consumed in excess, may accumulate in the body and impair hematopoietic function. Additionally, due to its warming nature, frequent consumption may lead to an excess of internal heat, causing symptoms of excessive internal heat such as mouth ulcers and constipation. Moreover, when consuming perilla, ensure its source is safe and hygienic—avoid consuming contaminated perilla. Healthy and light preparation methods such as cold mixing or boiling in water are recommended. Consumption frequency should not be too high; it is advised to consume it 2–3 times per week.
