Olive oil is the star product of the Mediterranean diet. And if it is very well known to be one of the tools to fight against cardiovascular diseases, it is also good to consume it during pregnancy. A new study highlights its beneficial effects on the health of pregnant women and babies.
- Olive oil is called extra virgin when it is the result of cold pressing. The oil does not undergo any chemical treatment or refining.
- Gestational diabetes leads to an increased risk of preeclampsia, premature delivery or caesarean section for the mother.
Rich in good fats (monounsaturated fatty acids), polyphenols as well as vitamin E and K1, olive oil has been the subject of numerous scientific studies. Portuguese scientists have decided to take stock of its health benefits for pregnant women and fetuses. To do this, they analyzed the results of 9 international research studies carried out between 2008 and 2020.
Extra virgin olive oil: less risk of gestational diabetes
The team thus worked on 6 studies based on controlled experiments and 3 observational research. These brought together between 30 and more than 35,530 pregnant women.
Data analysis shows that extra virgin olive oil, and olive oil in general, are associated with a reduction in complications during pregnancy. The risks of preeclampsia and gestational diabetes were lower in pregnant women who consumed it.
For the researchers, this antidiabetic effect could be due to the polyphenols in extra virgin olive oil since these compounds increase insulin sensitivity. The antioxidants present in the Mediterranean product could also explain the reduced risk of pre-eclampsia observed.
Olive oil is good for babies too
Newborn measurements – if they are out of the norm – are likely to be a source of significant health problems. For example, babies that are small for gestational age are more likely to have medical conditions. Large infants face an increased risk of birth complications.
However, according to the researchers, olive oil helps to fight against these measurement problems. Studies show that fetuses are less likely to be substandard if their mother consumes olive oil.
The authors of the study, published in the journal Nutrition Researchconclude: “Our systematic review suggests that olive oil consumption may confer protective effects on pregnancy outcomes, in particular decreasing the risk of small or large infants, gestational diabetes, preeclampsia, and cardiovascular risk. maternal.” Nevertheless, they recognize that “more studies investigating the impact of olive oil consumption on decreasing the possibility of maternal-fetal adverse effects are still needed.”