The use of placenta to support or treat afterbirth pain is primarily justified by tradition rather than robust scientific evidence. In traditional Chinese medicine (TCM), human placenta (often processed as a dried powder called zǐ hé chē) has been used for centuries to replenish qi and blood, and sometimes for postpartum recovery. However, the specific indication for afterbirth pain is less clearly documented in the classic texts and is more often referenced in the context of general postpartum weakness, insufficient lactation, or delayed uterine involution. Anecdotal reports and some ethnobotanical sources suggest that traditional practitioners may recommend placenta for afterbirth discomfort, likely due to its perceived nourishing and restorative properties.

Scientifically, there is very limited evidence to support the use of placenta—whether consumed raw, cooked, or processed—for afterbirth pain. Contemporary clinical studies are sparse and methodologically weak, often lacking control groups, randomization, or objective outcome measures. Reviews of placentophagy (the practice of consuming placenta) note that most purported benefits, including pain relief, are based on anecdotal reports rather than rigorous research. As such, mainstream medicine does not endorse placenta as an evidence-based treatment for afterbirth pain, and safety concerns about infection or contamination have also been raised.

In summary, while the use of placenta for afterbirth pain is rooted in tradition, there is little to no scientific validation supporting its efficacy for this purpose.