The first trimester of pregnancy carries the highest risk from exposure to unripe papaya. During this early phase, the fetus is most vulnerable, and even small amounts of the latex and papain found in unripe or semi-ripe papaya can stimulate uterine contractions, increase the risk of miscarriage, hinder implantation, and weaken vital fetal membranes.
Why the First Trimester Is Most Risky?
- The placenta and fetal membranes are still developing, making the pregnancy susceptible to any agents that could trigger contractions or harm tissue growth.
- Unripe papaya’s latex can act like prostaglandins or oxytocin, substances the body uses to begin labor, causing abnormal uterine contractions that may result in miscarriage.
- Later in pregnancy (second and third trimester), unripe papaya still poses risks such as premature labor or placental bleeding, but the critical period for miscarriage due to uterine contractions is the first trimester.
Strictly avoid unripe or semi-ripe papaya in all trimesters, but especially during the first trimester, to minimize risks to fetal development and pregnancy outcome.
