Eating fruits, veggies in pregancy may cut miscarriage risk
By Ben Wasserman - foodconsumer.org
Dec 5, 2006, 11:29
Eating fruits and veggies in pregnancy may reduce the risk of miscarriage, suggests a study published in the International Journal of Obstetrics and Gynecology.
Dr Maureen Maconochie from the London School of Hygiene and Tropical Medicine and colleagues followed up thousands of pregnant women and found that there are links between diet, lifestyle and miscarriage.
They found that those who used fruits and vegetables often in pregnancy were 46 percent less likely to have a miscarriage compared to those who did not use fruits and veggies as often.
Using chocolate, vitamin tablets, dairy products, fish and white meat was also linked with a reduced risk of miscarriage. Regular chocolate eaters were 17 percent less likely to miscarry.
Those pregnant women who were underweight faced a 70 percent higher risk of having a miscarriage, the study found.
Researchers also confirmed that stress is associated with elevated risk of miscarriage. Those who experienced separation, divorce, illness and a stressful job were 60 percent more likely to miscarry compared to those who felt relaxed and happy in early pregnancy.
The study is not a trial, meaning that eating the foods that are linked with lower risk of miscarriage would not definitely reduce the risk although the possibility can not be excluded either.
A scientist affiliated with foodconsumer.org commented that those who used fruits, veggies and vitamins often may be more health-conscious and tend to follow a healthy lifestyle, which may overall increase the odds of a successful pregnancy.
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