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Cloves are widely used in Kenyan kitchens, especially in tea, pilau, and herbal remedies.
While the spice has recognised health benefits for the general population, medical experts caution that pregnant women should limit or avoid consuming cloves, particularly in large or medicinal amounts, due to potential risks to both the mother and the unborn child.
One of the main concerns is eugenol, the active compound found in cloves. Eugenol has strong biological effects, including the ability to thin blood and interfere with normal clotting.
During pregnancy, proper blood clotting is critical to prevent excessive bleeding, especially in the later stages or during delivery. High intake of cloves may therefore increase the risk of bleeding complications.
Cloves are also known to have uterine-stimulating properties when consumed in large quantities or concentrated forms such as clove oil or herbal mixtures.
This stimulation can potentially trigger uterine contractions, raising concerns about premature labour or miscarriage, particularly in early pregnancy.
Another issue is the potency of cloves as a medicinal herb. Many women consume cloves to relieve nausea, toothache, or digestion problems during pregnancy.
However, the digestive system becomes more sensitive during this period, and cloves may cause stomach irritation, heartburn, or nausea, worsening existing pregnancy-related discomfort.
Medical professionals also warn against clove oil, which is far more concentrated than culinary cloves.
Clove oil has been linked to toxicity when ingested and can affect the liver and nervous system. For pregnant women, even small amounts may pose serious health risks.
While cloves used sparingly as a cooking spice are generally considered low risk, regular consumption, herbal use, or clove oil intake during pregnancy is discouraged.
Pregnant women are advised to seek guidance from healthcare providers before using cloves for any medicinal purpose, prioritising safety for both mother and baby.