Pre-eclampsia: the food factor

Many years ago, it was believed that the symptoms of pre-eclampsia were the result of toxic agents in the body, hence the name pre-eclamptic toxaemia. Other theories included the idea that some placentas have narrower blood vessels than others, and so deprive the baby of essential nutrients. Some thought that it was an abnormal immune-system response, where the mother’s body saw the baby as a foreign body and tried to reject it.

As studies into the link between nutritional deficiencies and pre-eclampsia mount, the evidence is that poor diet plays a significant role in the development of the condition. Specialists at Guy's, Kings' and St Thomas' schools of medicine in London found that, if a woman is malnourished and living in a stressful environment, her risk is greater than normal. Those practitioners who have taken steps to ensure that women are adequately nourished have managed to eradicate pre-eclampsia.

For a pregnant woman, adequate nutrition means cutting back on anti-nutrients, including sugar. A full range of nutrients are needed to metabolise carbohydrates and, because sugar has calories but no nutrients, the body must draw the necessary components for metabolism either for your food or from body tissues.

Recent animal and human studies have also shown that sugar increases the amount of magnesium and other important minerals that are excreted in the urine. This means there is less for the body to use. The diet recommended by the Pre-Eclampsia Society (PETS) UK is low in sugar for this reason.

Another important factor is protein. An extra helping of milk, eggs and meat, as well as daily servings of fresh, leafy green vegetables and fruit, will reduce the risk of pre-eclampsia.