Pre-eclampsia is a serious pregnancy disorder experienced by around 10% of pregnant women. Symptoms are high blood pressure and protein in the urine, and may include blurred vision, swelling and headaches.

You are at a greater risk of developing pre-eclampsia if you are

• carrying more than one baby,

• over 35 years of age,

• overweight or

• have a family history of the condition.

It is related to problems in the development of the placenta. Treated early, it can cause no harm but if left untreated it can impact on your health and that of your baby quite seriously. It is the reason why your blood pressure is monitored regularly throughout pregnancy.

Research shows higher levels of inflammation in the body during pregnancy may contribute to the development of pre-eclampsia. Eating foods rich in natural anti-inflammatory properties such as tomatoes, olive oil, green leafy vegetables, fatty fish, berries.

Women with pre-eclampsia have lower levels of magnesium in the blood. Research shows increasing magnesium intake through diet and supplements can prevent onset, and reduce inflammation and symptoms, of pre-eclampsia.

Taking a quality prenatal vitamin and supplementing with Co-enzyme Q10 has also been seen to reduce the risk of developing pre-eclampsia in women at risk of the condition.

Ways to reduce your risk of pre-eclampsia:

• Avoid having table salt and be mindful of having too much rock salt or sea salt.

• Increase your intake of potassium-rich and magnesium-rich foods, such as dark leafy vegetables, squash, pumpkin, fish, yoghurt, avocados, ripe bananas.

• Consult a qualified nutritionist or naturopath to discuss your supplement needs.

• Continue to be active and exercise regularly.

• Rest as much as possible.

For ways to lower blood pressure, read our article on gestational hypertension.

N.B. This information is designed to be used in conjunction with, and is not a substitute for, the advice of your doctor or health care practitioner.