Comparative analysis of maternal diet and its individual compounds in pregnancies with and without preeclampsia

Maternal diet during pregnancy may influence maternofoetal outcomes, including the occurrence of preeclampsia. The objective was to assess the association of maternal adherence to a Mediterranean diet pattern with preeclampsia, and the correlation with surrogate makers of the disease. A Case-control study including 81 preeclamptic and 123 uncomplicated pregnancies was conducted. A 151-item semi-quantitative food frequency questionnaire and a pregnancy-adapted Mediterranean Diet Adherence Screener were obtained at enrolment. The association between maternal diet and its specific compounds with preeclampsia was assessed by logistic regression adjusted for potential confounders. Preeclamptic women had lower adherence to Mediterranean diet compared to controls (preg-MEDAS 6.7 points vs. 8.5 points ; p < 0.001). Consumption of saturated fatty acids [adjusted odds ratio, aOR 1.34(1.09–1.64)] and ultra-processed food [aOR 1.95(1.30–2.92)] were associated with a higher risk for preeclampsia. Conversely, a lower risk of preeclampsia was observed for higher consumption of extra virgin olive oil [aOR 0.33(0.23–0.46)], vegetables [aOR 0.41(0.25–0.69)], and fruit [aOR 0.60(0.41–0.88)]. Extra virgin olive oil was significantly correlated to maternal blood pressure, uterine artery Doppler pulsatility index and angiogenic profile. Preeclampsia was associated with lower Mediterranean diet scores. Likewise, extra virgin olive oil was associated with improved surrogate markers of the disease.