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Veggies in pregnancy can lower the risk of diabetes in the offspring

Posted:  Wednesday, October 07, 2015

Studies are aplenty on how overindulging in junk food during pregnancy could have long-term negative effects. Now, a recent study finds that being parsimonious on fruit and vegetable intake during pregnancy could increase the risk of diabetes in the offspring by a mammoth 70%.

The results of the study were published in the journal Pediatric Diabetes. For the study, the researchers analysed the dietary habits of mothers of 5,724 children and compared them with their children’s markers for diabetes determined by blood tests.

They found that expectant mothers who consumed vegetables for a mere three to five times a week gave birth to children with a 70% higher risk of a predisposition to type I diabetes. According to nutritionists, consuming a diverse diet rich in vegetables and avoiding processed carbohydrates results in stable insulin levels.

According to health experts and nutritionists, the following vegetables must feature in the diet of pregnant women:

Cruciferous vegetables such as broccoli, cabbage, and Brussel sprouts as they are rich in sulphoraphane, an antioxidant which could keep childhood diabetes at bay

Shiitake mushrooms, cashews and soybeans for their copper content. Copper prevents premature birth

Chard, mustard greens, kale, and romaine lettuce and other leafy greens for vitamin K. They may also help in battling insulin resistance

Avocado, okra, and asparagus for fibre and folate.

“Eating lots of junk food, as opposed to fruit and vegetables, can be considered hormonal stressors to the system. You’re elevating insulin levels — and levels of cortisol (the stress hormone), and these all predispose the unborn child to diabetes and obesity,” reason experts.

The formula for successful pregnancy and a healthy baby is simple, include those veggies in your pregnancy diet.

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