| Maintaining a balanced diet during pregnancy is crucial for the mother’s health and providing an adequate environment for optimal fetal development. According to the ‘Fetal Origins’ theory, environmental factors and lifestyle during pregnancy determine the risk of chronic diseases later in life and also affect the lifelong health of the offspring. One of the most significant lifestyle factors among these is nutrition. In recent years, the proportion of vegetarian and vegan individuals in the general population has increased due to evidence linking them with health benefits (Fall, 2013). Research indicates that diets rich in fruits, vegetables, and fiber and low in fat may reduce the risk factors for coronary heart disease, improve lipid profiles, lower body mass index (BMI), and reduce blood pressure Berkow & Barnard, 2005; Rosell et al., 2006; Wang et al., 2015). Moreover, vegetarian diets have been found to reduce the risk of cancer and type 2 diabetes (Jenkins et al., 2003; Khan et al., 2008). Plant-based diets are reported to have lower levels of saturated fatty acids, animal protein, and cholesterol but higher levels of folate, fiber, antioxidants, phytochemicals, and carotenoids. However, it is important to note that these diets are at higher risk of deficiencies in essential micronutrients such as iron, zinc, vitamin B12, vitamin D, omega-3 fatty acids, calcium, and iodine. These deficiencies can pose potential risks to both the mother and the baby and, therefore, should not be overlooked when implementing vegetarian dietary patterns (Lee, 2023). It is believed that fiber-rich and low-fat plant-based balanced diets may be protective against adverse pregnancy … |
Arş. Gör. Kadriye Elif İMRE
Arş. Gör. Sümeyye Begüm ATALAN
