Scientists at the University of Pittsburgh have found that eating fruits and vegetables rich in carotenoids and vitamin C does not affect the risk of preeclampsia, a dangerous condition associated with kidney damage and high blood pressure in pregnant women. Research published American Journal of Clinical Nutrition.
Most of the study participants at the time of pregnancy were between the ages of 25 and 34. About 16% of the group regularly consumed at least 2.5 cups of fruit and vegetables, which is in line with US dietary guidelines. This diet led to a greater intake of carotenoids and vitamin C. 90% of the participants in this group consumed adequate carotenoids and vitamin C.
In the group that consumed less than 2.5 cups of fruit and vegetables per day, only 69% of the participants had normal carotenoid and vitamin C levels.
However, carotenoid and vitamin C intake had no effect on preeclampsia risk even after adjusting for other factors (height, weight, age, economic status, etc.).
Because oxidative stress in early pregnancy was believed to play a role in the development of preeclampsia, it was thought that a diet rich in fruits and vegetables could help prevent preeclampsia by providing dietary antioxidants such as vitamin C and carotenoids.
The scientists’ findings do not mean that a diet rich in fruits and vegetables is not beneficial for pregnant women.
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