OP15.08: Mediterranean diet pattern as a protective factor against pre‐eclampsia

Recent studies suggest that pre-eclampsia is primarily a cardiovascular disorder, and maternal dietary habits could be potential factors for its development. The aim of the study was to assess whether a Mediterranean dietary pattern during pregnancy was associated with the development of pre-eclampsia in a population from Southern Europe. A case-control study conducted at BCNatal (Hospital Clínic and Hospital Sant Joan de Déu) in Barcelona, Spain (2021-2023). Pregnant women with pre-eclampsia (n = 81) were recruited at diagnosis and matched by gestational age with uncomplicated pregnancies (n = 123 controls). A 151-item semi-quantitative food frequency questionnaire (FFQ) and a 17-item Mediterranean diet adherence score were administered. Levels of placental growth factor (PlGF), soluble fms-like tyrosine kinase (sFlt-1), and sFlt-1/PlGF ratio were measured at pre-eclampsia diagnosis. Participants diagnosed with pre-eclampsia had a lower adherence to Mediterranean diet compared to controls (low adherence in 31.3% vs. 20.6%, respectively; p < 0.0001). Adjusted multivariate model showed a protective effect on developing pre-eclampsia for extra virgin olive oil, EVOO [OR 0.33 (0.23-0.46)], vegetables [OR 0.92 (0.87-0.96)], and fruit [OR 0.95 (0.91-0.99)]. Moreover, saturated fatty acids (SFA) and ultra-processed food were associated to a higher risk for developing pre-eclampsia with an OR 1.34 (1.09-1.64) for SFA and 1.95 (1.30-2.92) for ultra-processed food. Oleic acid was associated to lower levels of angiogenic factors (R coefficient -2.59; p = 0.045). Mediterranean dietary pattern with high consumption of EVOO, vegetables and fruits are associated with lower risk for developing pre-eclampsia. The consumption of EVOO improve the antiangiogenic status in pre-eclamptic women.