Naomi Campbell has welcomed the birth of a baby boy at age 53, proclaiming it is ‘never too late to become a mother’.
The supermodel became a mum for the first time when she was 50 years old and announced the birth of her daughter to the world.
The British star was inundated with congratulatory messages from her model pals including Cindy Crawford, Claudia Schiffer and Helena Christensen.
Naomi – who was not seen with a baby bump in recent months – has not revealed how her son was conceived or delivered.
She captioned an image of the newborn being cradled: ‘My little darling, know that you are cherished beyond measure and surrounded by love from the moment you graced us with your presence. A True Gift from God, blessed ! Welcome Babyboy.’
There is widespread speculation that Naomi used a surrogate, a popular approach among older celebrity mothers.
If this was the case, she could have used her own eggs – previously frozen – and donor sperm to create an embryo to be implanted via IVF.
However there is also the possibility that Naomi secretly carried the baby herself and concealed a petite baby bump in flowing clothes or fabric that tricked the eye.
If she did carry the baby herself, it is more than likely that she did so with the help of some sort of fertility treatment, such as using previously frozen eggs for IVF.
The star was a guest at a Louis Vuitton menswear fashion show earlier in June where she sported a brown mini dress with no bump visible.
She also attended the Cannes Film Festival in May where she showed off her lithe frame in a gold sleeveless gown with a plunging neckline.
‘Although it is possible to conceive naturally at 50 the chances are very slim,’ Professor Luciano Nardo, Founder & CEO of NOW-fertility.com, previously said.
‘It is possible that Naomi could have frozen her own eggs earlier in her reproductive life. The optimum age to do this is under the age of 35.
‘It involves taking medication for a short period of time to mature the eggs before they are harvested and frozen in a process called vitrification or “fast freezing”, which enables the eggs to maintain their structural integrity when frozen and subsequently thawed.’
