A new USC study suggests that interventions in diet during pregnancy could help address this health disparity faced by Hispanic/Latina women.
By Hope Hamashige
February 27, 2024
A research study led by the Keck School of Medicine of USC found that certain combinations of foods consumed during pregnancy may be linked to a higher likelihood of developing preeclampsia, a potentially life-threatening blood pressure condition that can have serious consequences for both mother and baby.
The study, which focuses on low-income Hispanic women in Los Angeles, suggests that different combinations of foods in a woman’s diet during pregnancy have the potential to increase or reduce the likelihood of preeclampsia development, and that interventions in diet during pregnancy may help reduce the risk of preeclampsia.