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Avoiding foods that can send
blood sugar levels spiking may help women reduce their risks of gaining too
much weight during pregnancy, a new study from Ireland suggests.
In the study, 48 percent of women
who maintained their usual diet during pregnancy gained more weight during
pregnancy than recommended, whereas only 38 percent of women who switched to a
diet of low-glycemic index (GI) foods gained too much weight. The Institute of
Medicine recommends that women of normal weight gain 25 to 35 pounds during
pregnancy.
Foods that have a low glycemic
index release sugar slowly into the bloodstream. Whole grains, brown bread and
brown rice have lower glycemic indexes than white rice, white bread and
cornflakes.
"Excessive weight gain in pregnancy is
associated with an increased need for delivery by Caesarean section, a higher
likelihood of post-pregnancy weight retention and a higher predisposition to
obesity in later life,” the researchers said. The study included more than 800
women treated at National Maternity Hospital in Dublin. About 400 were advised
to switch to a low GI diet — these women were not encouraged to reduce their
calorie intake, only to avoid refined carbohydrates.
The women who switched diets were 20 percent less
likely to have excessive weight gain compared with women who did not switch. The
average weight gain among women who remained on their usual diet was 30 pounds
(13.7 kilograms); among women who changed to a low GI diet, it was 27 pounds
(12.2 kg).
The study was published in the September issue of
the British Medical Journal.
My health News Daily
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