(NaturalNews) The consumption of fruits and vegetables during pregnancy can reduce the chance of a miscarriage, according to a new study published in the International Journal of Obstetrics and Gynecology.
The study of nearly 7,000 pregnant women by researchers from the London School of Hygiene and Tropical Medicine looked for links between diet, lifestyle and miscarriage, and were detailed in the study led by Dr. Maureen Maconochie from the London School of Hygiene and Tropical Medicine.
Maconochie and her colleagues studied thousands of pregnant women and concluded that those who ate fruits and vegetables often in pregnancy were 46 percent less likely to have a miscarriage compared to those who did not use fruits and veggies as often.
Products such as chocolate, vitamin tablets, dairy products, fish and white meat were also linked with a reduced risk of miscarriage. Regular chocolate eaters were 17 percent less likely to miscarry once becoming pregnant. In addition, pregnant women who were underweight faced a 70 percent higher risk of having a miscarriage.
Maconochie's team also associated stress with elevated risk of miscarriage, since those who experienced separation, divorce, illness and a stressful job were 60 percent more likely to miscarry.
Those who eat more fruit and vegetables, and take vitamins regularly increase their odds of a full-term pregnancy, according to a scientist affiliated with www.FoodConsumer.org. In fact, the more health-conscious tend to follow a healthy lifestyle which may also lead to increasing the odds of a successful pregnancy.
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