High blood pressure, also known as hypertension, occurs when a person experience a blood pressure reading of 140/90 mmHg or higher. During pregnancy, high blood pressure represents a danger to the mother and baby. Gestational hypertension, the name given to high blood pressure during pregnancy, can result in damage to the mother's kidneys; it may also result in a baby with low birth weight or an early delivery, according to the National Heart, Lung and Blood Institute. A severe case of gestational hypertension may result in pre-eclampsia, a condition developed after 20 weeks of pregnancy. Pre-eclampsia is related to high blood pressure and protein in urine as result from damage to the kidneys. When seizures occur, the condition is then called eclampsia. If left untreated, both pre-eclampsia and eclampsia can lead to long-term health problems and death.
Unsaturated Fats
Consume no more than 6 tsp. of oil. Choose unsaturated fats such as olive or canola oil. Avoid consuming refined sugars such as cakes, pies, doughnuts and other pastries, as these may be high in fat.
Whole Grains
Consume 6 oz. from the cereals, whole grains and bread group. Include iron fortified cereals in your diet. Consume bread, tortilla, crackers, bagel, spaghetti and rice. Choose products with 3 g of fiber or more. Read the label to identify the amount of fiber in the product.
Fruits and Vegetables
Eat at least two servings of fruits and three serving of vegetables a day; these provide folate, a vitamin that helps to prevent neural tube defect. Citrus fruits, dried beans and leafy green vegetables are good sources of folic acid. The potassium content of fruits and vegetables may also benefit you by helping your body to maintain a healthy blood pressure, according to MyPyramid.gov. Choose fresh, frozen and canned vegetables without added salt. Choose 100 percent juices, fresh, frozen and canned fruits in their own juice.
Lean Protein
A pregnant woman needs 71 g of protein a day. Protein is a good source of iron, which helps you make hemoglobin to carry oxygen in your blood. You may select three servings of chicken, fish, beef, eggs and pork. If you don't consume meat, you may choose unsalted nuts, dried beans, peas and soy products. 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. Remember to cook through all your meats to prevent food-borne illness.
Dairy
A pregnant woman needs 1,000 mg of calcium a day. Dairy products are rich in calcium, which can help you maintain healthy circulatory, nervous and muscular systems, according to MayoClinic.com. Consume pasteurized low fat or nonfat milk and yogurt to keep an adequate calcium and vitamin D intake. Consuming pasteurized dairy products prevents you from getting disease such as tuberculosis, E.coli and salmonellosis, which are transmitted through raw milk. Select low sodium cheese. Read the label to confirm that the selected product is low in fat and sodium.
Salt
Excessive salt intake may increase fluid retention and raise your blood pressure, according to the American Heart Association. Limit your salt intake to control your blood pressure. Avoid using sauces, dressings and seasonings made with salt. Use cilantro, basil, onions, parsley, garlic and pepper to add flavor to your food. Select low sodium versions of broths and soups.
References
- Ohio State University Extension: Nutritional Needs of Pregnancy and Breastfeeding
- MayoClinic: Pregnacy Week by Week
- MyPyramid.gov: Inside MyPyramid
- National Heart, Lung and Blood Institute: High Blood Pressure in Pregnancy
- American Dietetic Association: Preeclampsia/Eclampsia Nutrition Therapy
- Michigan State University: Milk Pasteurization
