Alcohol can affect a developing baby during pregnancy. Research has not established any known safe amount of alcohol during pregnancy, and because of this, both the CDC and ACOG recommend avoiding alcohol completely while pregnant.
Alcohol-free drinks
Some beverages marketed as “alcohol-free” may still contain very small amounts of alcohol — usually less than 0.5% alcohol by volume. Small amounts like these are generally considered very low risk during pregnancy, especially when consumed occasionally and in moderation.
Certain foods and drinks, such as fruit juice, kefir and fermented products, may also naturally contain tiny amounts of alcohol. These amounts are considered harmless during pregnancy because they are very low.
If you feel unsure, you can always choose products labelled 0.0%.
Alcohol in food
Foods cooked with alcohol — such as sauces or stews — may still contain some alcohol depending on how they are prepared. Longer cooking times reduce the alcohol content significantly. Flambéed dishes and desserts containing uncooked alcohol may retain more alcohol and are best avoided during pregnancy, or eaten cautiously.
Why alcohol can affect the baby
Alcohol passes through the placenta to the baby early in pregnancy. Because the fetus cannot process alcohol the same way an adult can, alcohol may remain in the baby's system for longer. During the early weeks of pregnancy, alcohol exposure may affect the development of organs and body structures. The brain remains sensitive to alcohol throughout the entire pregnancy.
When it’s safest to avoid alcohol
Because there is no known safe amount or safe timing for alcohol during pregnancy, the safest choice is to avoid alcohol completely — even while trying to conceive or if you think you may be pregnant.
This helps minimise the risk of alcohol affecting the baby’s development.
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