Tackling the Food Issue in Pregnancy

It is increasingly recognized that malnutrition in pregnancy has long term consequence for both the baby and the mother. So getting it right is a trendy subject that is wholly relevant to all. Mothers than are obese are exposed to the risk of abnormal glucose levels which could persist beyond the pregnancy. Babies that are malnourished inside the womb may be programmed to develop chronic medical diseases later in life because of poor development of specific organs like the kidneys and impaired functions of cells that will become increasingly incapable of maintaining a stable environment as one grows older. The right diet allows the fetus and the mother to endure pregnancy in an environment that ensures appropriate health. 

Generally, with regards to nutrition, the average weight gain after pregnancy is 0.4 – 3.8 kg and the higher the weight the more difficult it is to loss it after delivery, a contributing factor to the rising profile of obesity in women. This tendency is understandable because the main nutrient for fetal growth is glucose. In pregnancy there is subtle resistance to Insulin, the hormone that facilitates the passage of glucose into cells. This allows for a higher level of glucose after a meal, which benefit the process of glucose transfer to the fetus. 

The negative aspect of this phenomenon is that the consumption of meals that are naturally associated with a raise post meal blood sugar (Higher glycemic index) is bound to result in a much higher value. Scientific research has shown that pregnancy where women consumed low glycemic index diet had infants who were of normal size but were smaller and had less body fat than those from women who consumed a high glycemic index diet. On the other hand the infants of mothers who consumed a high glycemic index diet group were more likely to be large for gestational age. Foods with high glycemic index are mainly starchy like rice, yam and unripe plantain. The prevailing advice is moderate intake. Don’t take too much of anything.  

Beyond calories in the form of carbohydrates, protein and fats are also important. In this regards, the “magical” Omega-3 (Docosahexaenoic acid), Cod liver oil and Omega-6 (Arachidonic acid) fatty acids, Corn oil needs emphasis. These fatty acids shown to enhance the brain growth spurt noted in human fetuses during the last few months of pregnancy. Vitamin and mineral supplementation such as Vitamin E, A, Folic acid and micronutrients such as Calcium and Magnesium are equally appropriate nutritional supplements. What is more essential is that pregnant women should eat a diet that enables appropriate weight gain, and adequate nutrition through the consumption of a variety of foods.