The best foods to prepare for labour

Due to the limited research on this plant, particularly regarding pregnancy and labour, researchers conducted a study on 192 women [2]. The aim of the study was to identify the effect and safety of raspberry leaf (2 x 1.2 g per day), consumed from 32 weeks of pregnancy until labour.

They observed that raspberry leaf, consumed in tablet form, caused no adverse effects for either the mother or the baby. 
 

They identified clinically significant results in shortening the second stage of labour (mean difference of 9.59 minutes) and a lower rate of forceps deliveries between the group that had taken raspberry leaf and the group that had not (19.3% versus 30.4%).

The raspberry leaf tea could therefore be of interest in supporting a natural birth. 

the best?

Raspberry leaves are rich in antioxidants, particularly ellagic acid, a polyphenol with anti-inflammatory properties. They also have a diuretic effect and may help with water retention in late pregnancy. Raspberry leaves are also a source of calcium, iron, potassium, and vitamin C.

Another food said to help bring on labour is pineapple. According to popular belief, eating pineapple could help ripen the cervix and encourage labour to start. It is also said to be dangerous to consume during pregnancy due to the risk of triggering contractions.

scientific studies: potentially
 

Fresh pineapple (not tinned) does contain bromelain, an enzyme that could soften the cervix, but studies are scarce.

There are a few studies in rats that might suggest bromelain could cause contractions similar to those induced by oxytocin, but only when the juice is applied directly to the uterine muscles, not when it is ingested. Scientists believe its effect is lost on contact with digestive enzymes. Drinking it would therefore have no effect on triggering labour [7], [8].

Until recently, no robust human study had confirmed that pineapple could trigger labour. However, a study published in April 2026 provided the first clinical data on the subject. The researchers assessed the effect of fresh pineapple consumption in pregnant women at term. Participants were divided into two groups: those reporting regular pineapple consumption during the third trimester and those reporting none. Pineapple consumption in the third trimester was associated with better cervical ripening, a shorter duration of labour, and higher rates of vaginal delivery without adverse neonatal outcomes [16].

conclusion

There is no risk in drinking pineapple juice during pregnancy (in reasonable quantities, as with everything!), just as eating or drinking it will not give you a more "ripe" cervix!

Dates have traditionally been used by women to prepare their bodies for labour. So, are they truly effective as part of a birth diet — fact or fiction?

Some possible effects

Several studies have shown that dates affect oxytocin receptors and may lead to increased sensitivity of the uterine muscles, making uterine contractions more effective and reducing the need for synthetic oxytocin.

Dates: a true nutritional goldmine!
 

The saturated and unsaturated fatty acids found in dates are thought to be involved in the formation of prostaglandin, a hormone that stimulates or triggers uterine contractions. 
Bonus: the fibre in dates and their laxative effect, ideal for the post-birth period.

Dates are nutritional goldmines — rich in sugars, of course, but also rich in fibre, trace elements (copper, zinc, iron), numerous amino acids, minerals such as potassium and magnesium, and vitamins including B-group vitamins. In short, they are an ideal snack for combating fatigue before and during labour.

Conclusion
 

Dates are perfect before birth and even afterwards. There is no reason to deprive yourself. Just be careful if you have gestational diabetes. 

Evening primrose oil is traditionally recognised as helping to soften and efface the cervix by promoting prostaglandin production. However, evidence is mixed regarding the effectiveness of this ingredient for childbirth.

Several scientific studies show a beneficial effect, while others, although fewer, observe no effect. However, none of these studies identifies any side effects.

In positive studies, women who had taken evening primrose oil had better Bishop scores (a scoring system used to assess cervical maturity at the end of pregnancy – the higher the score, the more favourable the conditions for induction).

To find out more, see our article on evening primrose oil and childbirth.

Giving birth is a marathon, and afterwards comes an even longer one: postpartum life and motherhood. So let’s take good care of our bodies throughout pregnancy, and especially in the final weeks!

To find out what to eat in the final month, during labour and just after birth, watch our replay on eating to prepare for birth with Pauline Benaroch, a dietitian and nutritionist specialising in perinatal care.

Nuts and seeds

Almonds and sunflower seeds, in particular, are very rich in vitamin E, which may regulate prostaglandins [13]. Studies have also found a link between a lack of vitamin E and the risk of developing pre-eclampsia, premature birth or a smaller baby. These ingredients are also worth including in your diet as you prepare for birth, mainly because they are rich in nutrients.

Broth (bone broth)
 

Broth isn’t just for after birth! It’s easy to digest and helps replenish minerals.

Make your broth with chicken wings or simply the carcass to get plenty of collagen (levels of which have fallen because of increased cortisol during pregnancy, the stress hormone that regulates the immune system), as well as hyaluronic acid (found in cartilage).

We already have a range of postpartum broth ready for you: 

Mama Poule, with nearly 6g of natural collagen in a 240 ml serving, ready for the body to absorb.

Mama beef, with nearly 15g of collagen per jar. 

Mama miso, for good digestion. 

Did you know?
 

Adding a little vinegar while cooking the meat will help extract more minerals from the cartilage.

When?
 

From weeks 35-36, have one broth a day! You can even start earlier if you want to get plenty of collagen during pregnancy.

Green vegetables

Green vegetables such as kale, green beans, spinach and chard are nutritious choices and excellent sources of magnesium, iron, calcium and zinc, as well as vitamins A, K, E and C.

And the cherry on the belly: green vegetables are a good source of vitamin K, which contributes to normal blood clotting. Bear in mind that it is present as K1, which is only converted into K2 (its functional form) through healthy bacterial fermentation. So your digestive health needs to be in good shape.

Finally, green vegetables are a good source of B vitamins, which are important for the production of red blood cells. These are renewed rapidly during pregnancy and store and transport oxygen.

How should you eat them?

To access their minerals, you need to cook them (to break down the oxalic acid that binds minerals in plants). Don’t overcook them, so they retain their B vitamins (which are lost during cooking), or alternate between eating them raw and cooked.

Serve them with a drizzle of olive oil, for example (fat-soluble vitamins need fat to be absorbed properly).

Foods rich in vitamin D (such as small fish)
 

Vitamin D helps regulate hormones and may have other potential benefits.

We have a pregnancy vitamin D but also a baby vitamin D !

You're at 40 weeks and longing to give birth?

Go for a walk, do a little exercise. 

Don't hesitate to seek advice from your maternity unit, who can point you towards an acupuncturist or a midwife specialising in acupuncture. At the very least, it will help you relax before baby arrives. To find out more about the benefits of this practice, read our article on pregnancy acupuncture.

To help you prepare, have a look at our article on the signs a few days before labour. 

To help with recovery after the birth, you can take a post-partum food supplement multivitamins to support your body.