Consuming lots of veggies before pregnancy may lower the risk of premature birth

A study published in the American Journal of Clinical Nutrition suggests that consuming vegetables before pregnancy may reduce the risk of premature birth. Researchers from the University of Queensland analyzed the diets of 3,422 women. They found that high consumption of carrots, cauliflower, broccoli, pumpkin, cabbage, green beans, and potatoes before conception helped women reach full-term pregnancy.

“Traditional vegetables are rich in antioxidants or anti-inflammatory nutrients, which have a significant role in reducing the risk of adverse birth outcomes,” said Dereje Gete, PhD candidate, in a university press release. “Women depend on certain stored nutrients such as calcium and iron before conception, which are critical for placenta and fetus tissue development. Starting a healthier diet after the baby has been conceived may be too late because babies are fully formed by the end of the first trimester.”

The results suggest dietary intervention and strategies to change behavior might be helpful when women start thinking about having a baby.