Riboflavin (a B vitamin) deficiency can increase the risk of preeclampsia by nearly fivefold in pregnant women already at high risk of developing this complication, according to a study published this month in Obstetrics and Gynecology. (Preeclampsia is a serious condition associated with elevated blood pressure, fluid retention and loss of protein in the urine.) The team of researchers from Mannheim, Germany examined the link between riboflavin deficiency and preeclampsia in 154 women already at high risk of this pregnancy complication. The incidence of riboflavin deficiency during the study was 33.8 percent. Riboflavin deficiency significantly increased the risk of preeclampsia prompting the investigators to state that riboflavin deficiency might be an independent risk factor for preeclampsia. The scientists are in the process of beginning a separate study designed to better test this hypothesis, using controlled supplementation. Until more studies are done, the authors recommend maintaining normal riboflavin levels during pregnancy. Good food sources include milk and milk products, liver, Brewer's yeast, almonds, wheat germ, wheat bran, wild rice, collards, kale and broccoli.
All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.