What increase the risk of miscarriage in pregnancy?

S Venkateshwari
What increase the risk of miscarriage in pregnancy?

The first three months of gestation are the toughest. Even a small mistake can lead to miscarriage. From sitting up to walking and sleeping, special attention has to be paid to the food as well. 

A mother should be careful about her diet for the whole 9 months after getting pregnant. Do not try to eat any new thing or eat food outside. Because of this, there is a risk of food allergy. The risk of miscarriage is high during the three months of pregnancy and the last three months. Here we are going to tell you about the things that increase the risk of miscarriage in pregnancy.

Aloe vera juice

Aloe vera juice may be healthy, but drinking it during pregnancy should be avoided. There is a risk of bleeding from the pelvic part by drinking it. So avoid drinking it. 


Papaya is also a major reason for abortion. Papaya and papaya seeds should also be avoided during pregnancy. This poses a risk of miscarriage. The enzymes present in papaya cause contractions in the uterus, which can lead to miscarriage. 

Raw egg

Raw egg causes food poisoning. It can also lead to miscarriage. Sometimes egg yolk also has difficulty in digestion, so avoid eating a raw egg.


Pineapple contains bromelain, which causes contractions in the stomach. Sometimes this can become a major reason for miscarriage.

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