Nutrition alone does not guarantee IVF success; but the right diet strengthens the foundation the treatment is built on. Since eggs and sperm mature over roughly 3 months, the ideal is to start improving your diet at least 3 months before treatment.
What should be on your plate
- Mediterranean diet: studies show higher IVF success in women who eat mainly olive oil, fish, vegetables, fruit and legumes
- Omega-3: salmon, sardines, walnuts — linked to egg quality and embryo development
- Folate: dark leafy greens, lentils; should be started before pregnancy for neural tube development
- Antioxidants: colourful fruit and vegetables, blueberries — protect both egg and sperm DNA from oxidative stress
- Vitamin D: deficiency is common; have your level measured and supplemented if needed
What to avoid
- Trans fats and ultra-processed foods
- Sugary drinks and refined-carbohydrate-heavy diets
- Alcohol (completely during treatment) and smoking
- More than 200 mg of caffeine per day (about 2 cups of coffee)
It applies to men, too
Sperm quality is directly affected by nutrition: zinc (pumpkin seeds, meat), selenium (walnuts, fish) and vitamins C and E are linked to sperm count and motility. Treatment is a team game — changing eating habits together as a couple makes the process easier both physiologically and psychologically.