Diet linked to preeclampsia in Hispanic women

A study led by the Keck School of Medicine of the University of Southern California found certain combinations of foods eaten during pregnancy may be linked to a higher likelihood of developing preeclampsia, a potentially life-threatening blood pressure condition that can have serious consequences for both mothers and babies.

The study looked at the prevalence of hypertensive disorders of pregnancy among low‐income Hispanic/Latina pregnant women living in Los Angeles, finding it to be “alarmingly high.” Of the 451 women involved in the study, more than 12% developed preeclampsia.

A diet characterized by higher intakes of solid fats, refined grains and cheese was strongly associated with preeclampsia, while a diet with higher intakes of vegetables, oils and fruit was linked to lower odds of developing preeclampsia.

Read more: Journal of the American Heart Association

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