Original post located here. APR 11, 2017
Last week the preliminary research results were presented at the placenta lab meeting and were discussed by the team of scientists, obstetricians and gynecologists.
We have interesting data that we will share in a scientific publication as soon as possible. As the paper has to be written, reviewed, discussed and submitted – this process usually takes another couple of months – here is a short summary of our results for those who are curious about the latest findings:
· Potentially toxic elements like lead, arsenic and mercury were found below toxicity threshold for foodstuff, regarding to regulations of the European Union. The participants of our study reported no special exposure to these toxic elements.
· The preparation of placental tissue has a clear effect on the microbial contamination: dehydration causes a drastic germ reduction, steaming followed by dehydration causes an even greater reduction of microbial species. Regarding to foodstuff regulations of the European Union, no “unsafe” organisms were detected in our samples.
· Following hormones were detected in placental tissue: CRH, hPL, Oxytocin, ACTH, estrogenic and gestagenic active substances. The highest concentrations of these hormones were found in raw placental tissue. The hormones were all sensitive to processing. Steaming followed by dehydration caused the highest hormone loss; dehydration alone caused a minor hormone loss and even increased the concentration of progesterone.
· Placental tissue is a natural source of hormones, iron and protein. The exact properties of placental tissue composition vary wide in each individual placenta. Ingesting placental hormones may have a physiologic effect in the postpartum period but no conclusion about the bioactivity of these hormones can be made. The risk of food poisoning or intoxication from consuming processed placental tissue is low.
· Our findings have to be repeated and verified through a study with a larger sample size.