Nutrition during IVF process?

Nutrition during the IVF process is important to support egg and sperm quality, strengthen the uterine lining (endometrium), and maintain overall hormonal balance. The Mediterranean diet is the most recommended model during this period.

General recommendations:

• Protein: Lean meat, chicken, fish, eggs, legumes—2-3 portions per day
• Healthy fats: Olive oil, avocado, walnuts, almonds, chia seeds
• Complex carbohydrates: Whole grains (bulgur, oats, brown rice), vegetables
• Antioxidants: Colorful vegetables and fruits (spinach, broccoli, blueberries, pomegranate, tomatoes)
• Folate: Dark leafy greens, lentils, oranges—plus supplementation if recommended by your doctor
• D vitamin: Egg yolks, salmon, mushrooms; supplementation if recommended by your doctor
• Iron: Red meat, spinach, dried fruits, molasses—supplementation important if you have anemia
• Omega-3: Two portions of low-mercury fish per week (salmon, sardines, anchovies)

Things to avoid:

• High-mercury fish (swordfish, shark, larger tuna species)
• Excessive caffeine (not more than one cup of coffee per day)
• Processed foods, trans fats, sugary drinks
• Alcohol—complete cessation is recommended
• Smoking and secondhand smoke

Hydration: 8-10 glasses of water daily, herbal teas (fennel, linden, ginger—with doctor approval)

Also, extreme weight loss or weight gain can negatively affect IVF success. Being at a normal weight provides the best foundation. All supplements and significant dietary changes should be made under the supervision of your IVF specialist and a nutrition specialist.