IVF & NUTRITION

When addressing fertility issues, IVF & nutrition are closely linked.

When preparing to undergo IVF (in vitro fertilisation) treatment, it’s important to consider your current diet and how it may be influencing the health of your eggs.

When your eggs are healthy, your chances of conceiving are higher. Eggs take approximately three months to mature before ovulation, so ideally, dietary changes made in preparation for IVF are more likely to make an impact when made at least 90 days before your first cycle. Eating a healthy, balanced diet contributes to overall health on multiple levels, however when addressing fertility for IVF, nutrition is most important. There are certain foods that are recommended to be increased and other foods that should be decreased or avoided altogether while attempting to conceive.

THE IMPORTANT FOODS IN PREPARATION FOR IVF AND NUTRITION.

There are a few nutrients that stand out when looking to improve egg quality. These include:

Zinc

Ever wondered why oysters are known as one of the best fertility foods available? Oysters and other crustaceans are a rich source of zinc which promotes cell division and cell growth.

Antioxidants

Antioxidants protect the body from free radical damage. They also protect our eggs from damage which is especially helpful if you are trying to conceive. Coloured fruits and vegetables are the best sources of antioxidants. Different colours often represent different types of antioxidants, so ensure that your plate always looks like a rainbow. Herbs, such as thyme and oregano, are also rich in antioxidants and can provide a lot of flavour.

Coenzyme Q10

Coenzyme Q10 (also known as ubiquinone or CoQ10) is required for cell maintenance and is known for keeping our eggs healthy. Premium lean, red meat is a great source of Coenzyme Q10, so include small, premium serves of meat once or twice each week.

Omega-3

Omega-3’s has been found to reduce levels of inflammation in the body, which greatly benefits egg health. Long-chain omega-3 fatty acids are EPA (eicosapentaenoic acid) and DHA

When addressing fertility issues, IVF and nutrition are closely linked.

(docosahexaenoic acid). They are found predominately in fish and particularly in salmon. The best way to ensure egg quality is to eat oily fish 2-3 times a week in the lead up to conception or egg collection. For vegans and those who don’t like fish, chia seeds, flaxseed and walnuts are rich sources of the shorter chain omega-3, alpha-linolenic acid (ALA), which can be converted into the longer chain omega-3 DHA and EPA in small amounts.

FOODS TO AVOID WHILE PLANNING FOR IVF.

There are some foods that are best left off your plate when planning for IVF. These include sugar-laden foods and drinks, alcohol, foods high in saturated fat such as bacon, artificial sweeteners (commonly found in diet soft drinks and ‘low fat’ processed foods). Flake (shark meat) often has high mercury levels as they are predators of other fish, building up mercury in their bodies and have long life spans. Foods that are in plastic containers or bottles or wrapped in plastic that contains bisphenol A (BPA) should also be avoided as it is thought to be a hormone disruptor. Polycarbonate contains bisphenol-A and is #7 in the recycling triangle on the container.

YOU’RE ONLY HALF OF THE EQUATION.

If you’re preparing to undergo IVF with a your partner, there are a few things he can do to maximise his fertility. These include taking 14mg of zinc per day (oysters for two!), boosting vitamin D levels by spending time outdoors, reducing alcohol intake, boosting antioxidant intake by eating plenty of coloured fruits and folic acid from green leafy vegetables. For more tips about IVF and nutrition, check out my YouTube site Nourish With Melanie or download my free fertility meal plan.