Can I eat Organ meats (non-liver)?

Organ meats (non-liver) can be consumed during pregnancy but requires caution. Nutrient-dense but some (kidney, heart) are safe in moderation. The key guidance from ACOG: Cook thoroughly; limit frequency; avoid liver specifically. Potential concerns include: Variable vitamin A content, Heavy metal accumulation in kidney. These risks are manageable when you follow the recommended limits. When consumed appropriately, organ meats (non-liver) does offer benefits such as Iron and B12.

A "Use Caution" rating means this food is generally fine during pregnancy but comes with a specific factor worth managing — a daily limit, a preparation requirement, or a moderation guideline — rather than a reason to avoid it outright. These ratings reflect general guidance from the FDA, ACOG, CDC, and USDA. The goal of the "caution" label is to flag what to pay attention to, not to suggest the food is unsafe when that factor is properly managed.

Cook thoroughly; limit frequency; avoid liver specifically

USDA food safety guidelines recommend cooking poultry to 165°F, ground meat to 160°F, and whole cuts or steaks to 145°F with a 3-minute rest. Deli meats and hot dogs carry a Listeria risk from cold storage, so the standard advice is to reheat them until steaming hot (165°F) before eating rather than avoiding them entirely. Undercooked or raw meat (rare steak, steak tartare, raw sushi-grade meat) should be avoided due to Toxoplasma and other pathogens. Organ meats like liver are nutrient-dense but very high in vitamin A, so they're typically limited to occasional, small portions rather than a regular staple. Meat and poultry are also valuable sources of iron and protein, both of which requirements increase during pregnancy, so fully cooked lean meats are a reasonable staple rather than something to minimize.

The caution around this food applies consistently across all three trimesters — there isn’t a specific window during pregnancy where it becomes more or less risky. The safest approach is moderation and attention to preparation or portion size throughout, rather than avoiding it in some trimesters and not others. If you’re managing a related condition, such as gestational diabetes or high blood pressure, ask your provider whether they’d recommend a stricter limit than the general guidance described here.

Beyond food-specific guidance, a few baseline food-handling habits reduce risk across everything you eat during pregnancy. These come from general FDA and USDA food-safety guidance rather than being specific to any one food, and they apply the same way in every trimester: