Role of Dietary Management to Cure Gestational Hypertension
Parvati*
Dept. of Home Science, Banaras Hindu University, Varanasi, Uttar Pradesh (221 005), India
Kalpna Gupta
Dept. of Home Science, Banaras Hindu University, Varanasi, Uttar Pradesh (221 005), India
Shraddha Saroj
Dept. of Home Science, Banaras Hindu University, Varanasi, Uttar Pradesh (221 005), India
DOI: NIL
Keywords: Diet, Gestational, Hypertension, Morbidity
Abstract
High blood pressure is the most prevalent health barrier during pregnancy, complicating 10% of pregnancies. The National Health and Nutrition Examination Survey indicates that the prevalence of hypertension in women aged 20–44 years is 7.7%. Gestational hypertension disorders include gestational hypertension, typically defined as new onset hypertension (>140 mm-hg systolic or >90 mm-hg diastolic blood pressure) arising after 20 weeks' gestation, and Preeclampsia is defined as gestational hypertension induced by proteinuria. Treatment strategies should be low in sodium and fat in consultation regarding chronic hypertension, medication adjustments, and pregnancy hypertension. A healthy and balanced diet that includes whole grains and lots of fruits, vegetables, and potassium can help ease your dilemma about what to eat to cure high blood pressure during pregnancy.
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Reference
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