University of Virginia Health System

Dietary Fiber Important in Pregnancy

Eating more fiber during the first trimester of pregnancy seems to reduce the risk of developing preeclampsia, says a report in the American Journal of Hypertension.

The finding appears to be another good reason for pregnant women to maintain good fiber intake, one expert says.

"There's not really a downside to taking more fiber," notes Dr. Jennifer Wu of Lenox Hill Hospital. "Many women suffer from constipation in pregnancy, and it can only help that. If you can increase your fiber anyway for constipation, it may also decrease preeclampsia."

Eating a fiber-rich diet also provides unborn children with important building blocks for their development, says Ashleigh Sellman, R.D., a registered dietitian at the University of Virginia Health System specializing in pediatric nutrition.

Fiber Linked to Lower Blood Pressure

There are other benefits to increasing fiber intake, including lowering blood pressure.

According to the Preeclampsia Foundation, some 5 percent to 8 percent of women experience the dangerous condition during pregnancy. The only way to end preeclampsia is to deliver the baby - obviously a more reasonable strategy the further along a pregnancy has progressed.

Risk factors for the condition include obesity, a family history of type 2 diabetes or hypertension, depression, anxiety, a diet low in fruits and vegetables and low levels of physical activity.

The findings seem to corroborate previous findings on the subject from somewhat smaller studies.

For this study, more than 1,500 pregnant women in Washington State filled out a 121-item questionnaire listing the types of food they ate, both before they conceived and during the early weeks of their pregnancy.

Women who consumed 21.2 grams a day or more of fiber were 72 percent less likely to develop preeclampsia compared with women who ate less than 11.9 grams a day, the researchers found.

Two Slices of Whole Grain Bread

Triglyceride concentrations were lower and levels of HDL or "good" cholesterol concentrations were higher in women consuming more fiber, the study notes.

It was not clear if the authors adjusted for other dietary factors and weight.

The authors, from the Swedish Medical Center and the University of Washington School of Public Health and Community Medicine in Seattle, note that adding an extra 5 grams of fiber a day was associated with a 14 percent reduction in the risk of developing preeclampsia.

Consuming two slices of whole-grain bread daily would be the equivalent to adding 5 grams of fiber a day, they say.

Pregnant women should consume 28 grams of fiber per day, UVA's Sellman says. Check food labels: a good source of fiber has 3-4 grams of fiber per serving, while a great fiber source has 5 or more grams of fiber per serving. Here's a suggestion from Sellman to get 28 grams of fiber daily:

• Three or more servings of whole grains (whole-wheat breads, crackers, tortillas or cereals)
• Five or more servings of fruits or vegetables
• One serving of beans or lentils
• One serving of nuts or seeds (including peanut butter)

If you don't eat a lot of fiber in your diet, Sellman says, increase your fiber intake slowly over a couple of weeks to decrease any possible gastrointestinal side effects and make sure you drink lots of fluids.

For more information on healthy eating during pregnancy or other women's health topics, visit www.uvahealth.com. 

Always consult your physician for more information.