Effectiveness of Red Ginger (Zingiber officinale var. rubrum) Consumption on Low Back Pain, Stress Levels, and Sleep Quality among Third-Trimester Pregnant Women

Abstract

Background: Discomfort in the lower back is commonly experienced during the final stage of pregnancy and may affect emotional condition, daily activities, and sleeping patterns. Although ginger has long been used in traditional care, evidence regarding oral red ginger intake for maternal comfort during late pregnancy is still insufficient.

Method: This community-based pre-experimental study applied a single-group before-and-after approach. The study was conducted in the Sukadamai Public Health Center area, South Lampung, during March 2026. Twenty-one pregnant women in the third trimester who reported low back pain participated in the study. Participants consumed a drink prepared from fresh red ginger mixed with warm water twice daily for seven days. Pain intensity, stress condition, and sleep disturbance were evaluated before and after the intervention period.

Result: Significant improvements were identified following the intervention. Mean pain scores declined from 4.10 to 2.10. Stress scores also decreased from 5.90 to 2.33. In addition, sleep disturbance scores showed substantial improvement, decreasing from 8.14 to 2.81. Statistical testing demonstrated significant differences between pre-intervention and post-intervention measurements (p < 0.001).

Conclusion: Seven-day consumption of red ginger was associated with reduced discomfort and better maternal well-being among third-trimester pregnant women. Improvements were observed in low back pain, stress condition, and sleep quality. Nevertheless, further studies using controlled research designs are required to strengthen the evidence