A recent study conducted by the Keck School of Medicine of USC has illuminated potential links between certain dietary patterns during pregnancy and the risk of developing preeclampsia, a serious condition characterized by high blood pressure that poses significant health risks for both mother and baby.
Preeclampsia, a hypertensive disorder often emerging around the 20th week of pregnancy, disproportionately affects Hispanic women, particularly those from low-income backgrounds. Despite this disparity, research investigating the factors contributing to this health inequity and potential interventions has been scarce.
Luis E. Maldonado, Ph.D., MPH, a postdoctoral scholar at the Keck School of Medicine and lead author of the study, emphasized the urgency of addressing this disparity. Of the 451 low-income Hispanic women in Los Angeles involved in the study, 12% developed preeclampsia, double the national average of 6%.
To explore the relationship between diet and the likelihood of developing hypertension disorders during pregnancy, researchers analyzed data from the Maternal and Developmental Risks from Environmental and Social Stressors (MADRES) study. Participants completed dietary questionnaires during the third trimester, and medical records provided information on hypertension disorders.
Distinct dietary patterns emerged from the data. One pattern highlighted consumption of vegetables, oils, fruits, whole grains, and yogurt, while the other featured solid fats, refined grains, cheese, added sugar, and processed meat.
The study revealed stark differences in pre-eclampsia risk associated with these dietary patterns. Women adhering most to the latter, characterized by solid fats, refined grains, and cheese, were four times as likely to develop preeclampsia compared to those with the lowest adherence. Conversely, those adhering most to the former, emphasizing vegetables, oils, and fruit, exhibited the lowest risk of preeclampsia during pregnancy.
Notably, among overweight women before pregnancy, a known risk factor for preeclampsia, the protective effect of the vegetable, oils, and fruit-focused diet was particularly pronounced.
These findings underscore the significance of dietary interventions during pregnancy. Maldonado stressed the importance of providing dietary guidance, especially to low-income Hispanic women at higher risk for preeclampsia, to improve food intake and mitigate health risks.
Furthermore, the study evaluated the diets using the Healthy Eating Index, a measure of diet quality based on USDA and HHS recommendations. While higher scores on the index, indicating a better diet quality, were associated with fewer instances of preeclampsia, the relationship was not statistically significant except for overweight women before pregnancy.
This discrepancy suggests that the Healthy Eating Index, tailored to the general U.S. population, may not fully capture dietary habits influencing preeclampsia risk among low-income Hispanic pregnant women.
According to Maldonado, the study’s evidence suggests that a diet rich in vegetables, oils, and fruits may be particularly beneficial for reducing preeclampsia risk among low-income Hispanic women. However, further research is needed to pinpoint the optimal dietary combinations for preeclampsia prevention.
In summary, this study provides valuable insights into the intricate relationship between diet and preeclampsia risk, offering potential avenues for targeted interventions to improve maternal and fetal health outcomes in vulnerable populations.
Journal Reference
Luis E. Maldonado et al, Maternal Dietary Patterns During Pregnancy Are Linked to Hypertensive Disorders of Pregnancy Among a Predominantly Low‐Income US Hispanic/Latina Pregnancy Cohort, Journal of the American Heart Association (2024). DOI: 10.1161/JAHA.123.029848.
