Can I eat spicy food while pregnant?

Medical guidelines from organizations such as ACOG and the Mayo Clinic indicate that spicy foods are safe for the developing fetus and are not linked to miscarriage or preterm labor. Capsaicin, the compound responsible for the heat in peppers, does not cross the placental barrier in quantities that affect fetal development. However, pregnancy hormones like progesterone relax the lower esophageal sphincter, increasing the likelihood of gastroesophageal reflux disease (GERD). Spicy ingredients can trigger or exacerbate this acid reflux and general indigestion, especially during the second and third trimesters when the growing uterus increases abdominal pressure. While there are no official restrictions on spice levels, intake is typically managed based on individual tolerance and the severity of digestive symptoms. Ensuring that spicy dishes containing meat or eggs are cooked to safe internal temperatures remains a priority for overall food safety.