Researchers at the University of Pittsburgh report that a diet rich in carotenoids and vitamin C from fruits and vegetables does not modify the risk of preeclampsia. This finding appears in research summarized by the American Journal of Clinical Nutrition.
The majority of participants were between 25 and 34 years old at the start of pregnancy. About 16% regularly consumed at least 2.5 cups of fruits and vegetables daily, a level aligned with U.S. dietary guidelines. This intake boosted overall carotenoid and vitamin C consumption, with 90% of these participants achieving adequate levels of both nutrients.
Conversely, among those who ate fewer than 2.5 cups per day, only 69% reached normal carotenoid and vitamin C levels.
Even after accounting for factors such as height, body weight, age, and socioeconomic status, carotenoid and vitamin C intake did not influence preeclampsia risk.
The motivation for the study rested on the idea that oxidative stress in early pregnancy could contribute to preeclampsia. Since fruits and vegetables provide dietary antioxidants like carotenoids and vitamin C, researchers hypothesized that a high intake might help prevent preeclampsia. The results, however, did not support this expectation.
Despite the absence of a protective link for preeclampsia, a diet rich in fruits and vegetables remains beneficial for overall maternal health and well-being during pregnancy, according to the researchers and clinicians.
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