Your Diet – Can it Reduce the Risk of Pregnancy-Induced High Blood Pressure?
During pregnancy, a nutritious diet may reduce the risk of preeclampsia, which is the early stage of pregnancy-induced hypertension (high blood pressure). This condition causes concern for your physician because it can lead to eclampsia, the full-blown form of severe high blood pressure during pregnancy.
In some women, severe high blood pressure may develop after the first 20 weeks of pregnancy. Additional problems that may occur at the same time are proteinuria (protein lost through the kidneys), and edema, or swelling from water retention in the hands and feet. In the worst cases, eclampsia can cause fetal damage, or expecting mothers may experience convulsions and coma. Fortunately, this condition is rare, with preeclampsia and eclampsia affecting only 7 to 8% of pregnant women. Younger women, women experiencing their first pregnancy, and obese women are most at risk.
Researchers have been trying to find a diet that will reduce the risk of high blood pressure for pregnant women, but studies are still inconclusive. It has been suggested that a higher protein intake for the expecting mother may help, but this has not been proven. Also, a lower salt intake, which is effective among the general population for reducing hypertension, has not been shown to reduce the risk of eclampsia for pregnant women.
Fortunately, calcium and antioxidant supplements during pregnancy do show some promise in preventing these conditions among women at risk.
Calcium
One study included 48 women with a family history of preeclampsia who were experiencing their first pregnancies. Some of the women in the study received supplements containing 600 mg of calcium and 450 mg of conjugated linoleic acid (CLA) during the 18th through 22nd weeks of pregnancy, and others received a placebo. The women who received the calcium and CLA supplements had a significant reduction in hypertension, and it is believed that these supplements may reduce the risk of pre- and full-blown eclampsia.
Antioxidants
Pregnancy is known to increase the need for antioxidants. When women lack antioxidants in their diet (vitamins C and E, zinc and selenium), the deficiency may worsen hypertension. Some women have low levels of these antioxidants due to poor eating habits, which is common among younger women and teens. Supplements of antioxidants may significantly reduce the risk of eclampsia, with vitamins C and E being considered the most important.
At this time it there is no fool-proof preventative measure to reduce the risk of pregnancy-induced high blood pressure, so good prenatal care is vital. Your doctor will monitor your blood pressure and do blood and urine tests. Be sure to ask your doctor which supplements she recommends for you. She may also recommend a good dietitian to make sure you eat right and maintain the most nutritious diet during your pregnancy.
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©2006 Jonni Good
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