Blood pressure of 140/90 mm Hg is considered high and known as hypertension. During pregnancy, high blood pressure can affect mother and fetus. Gestational hypertension may cause damage to the mother's kidneys and a baby with low birth weight or an early delivery, according to the National Heart, Lung, and Blood Institute. In severe cases, gestational hypertension may cause preeclampsia, a condition related to high blood pressure and protein in urine. If untreated, preeclampsia can lead to long-term health problems and death.
Unsaturated Fats
Look for sources of unsaturated fats such as soybean, olive, canola and sunflower oil. Consume fish such as salmon and tuna; these are good sources of omega-3 fatty acids, an essential fatty acid that may help reduce your risk of heart disease, according to the University of Maryland Medical Center. Always check with your doctor before making major changes to your diet while you are pregnant.
Whole Grains
Consume at least three servings of whole grains. Include iron-fortified cereals in your gestational hypertension diet. Opt for whole grains such as oat, rye, barley and whole wheat. Consume brown rice, pasta and bread; void refined carbohydrates and sugars such as white bread, rice and pasta and pastry products. Read product labels and choose products with 3 g of fiber or more per serving.
Fruits and Vegetables
Eat at least two servings of fruits and three serving of vegetables a day; these are rich in vitamins, minerals and fiber that are important for your body during pregnancy. Fruits are also low in sodium. Consume 1 cup of 100% juice a day to help prevent hypertension while you are pregnant. Fruits and vegetables are rich in potassium, a mineral that may help maintain healthy blood pressure, according to MyPyramid.gov. Choose fresh, frozen and canned fruits and vegetables without added sugars and salt.
Lean Protein
Select at least three servings of lean meats, such as fish and poultry without skin. If you don't consume meat and your doctor says it is fine to continue with a vegetarian diet during pregnancy, opt for unsalted nuts and dried beans, peas, tofu, eggs and egg substitute as sources of protein. Avoid fish high in mercury, such as shark, swordfish, king mackerel and tilefish, and limit all other fish to 12 oz. or less per week, recommends the American Dietetic Association . Remember to cook all your meats thoroughly to prevent foodborne illness.
Seasonings
Avoid using bouillons, sauces and seasonings with added salt; these can increase your chances of developing gestational hypertension. Opt for herbs and spices such as cilantro, basil, garlic and pepper to add flavor to your foods. Select low-sodium, fat-free bouillons, broths and soups. Other choices for adding flavor include lemon juice and vinegar.
Dairy
The American Dietetic Association recommends that pregnant women to consume pasteurized low-fat or nonfat milk and yogurt to keep an adequate calcium and vitamin D intake during pregnancy. Consuming pasteurized products reduces your risk of diseases such as salmonellosis, tuberculosis and E. coli, which can be transmitted in raw milk, according to the Michigan State University Extension. Look for low-fat, low-sodium cheese, reading the label to confirm that the product you choose has less fat and salt than the standard option.
References
- University of Maryland Medical Center: Omega-3 Fatty Acids
- American Dietetic Association: Hypertension Nutrition Therapy
- MyPyramid.gov: Inside MyPyramid
- American Heart Association: Shaking the Salt Habit
- National Heart, Lung and Blood Institute: High Blood Pressure in Pregnancy
- American Dietetic Association: Preeclampsia/Eclampsia Nutrition Therapy
