Health for Body Mind and Soul

A study published in the American Journal of Epidemiology studied the link between increased ingestion of cholesterol and gestational diabetes.

Researchers at the Swedish Medical Center in Washington compared various levels of egg consumption and the development of gestational diabetes.  The study compared over 3000 women between 1996 and 2008 and included questionnaires covering detailed diet questions both before and after pregnancy.  Questions were ask about pre-pregnancy diet and the diet after the first trimester.

The study found that:

• Eating 2 to 3 eggs did not raise the risk of gestational diabetes
• Eating 7 eggs per week resulted in an increased risk for developing gestational diabetes
• Eating 10 or more eggs per week significantly increased the risk for diabetes

Total cholesterol consumption was also analyzed in the study with similar results.  Women in the study who were in the top 25% of cholesterol consumption had a 2 to 3 times higher risk of developing gestational diabetes when compared to women who were in the bottom 25% of cholesterol consumption.

“Our data suggest that higher egg and cholesterol consumption during the pre-conception and early pregnancy periods are associated with increased gestational diabetes risk among women without preexisting diabetes,” Qiu, 2011.

Although women should consult with their physicians before making dietary changes, especially during pregnancy, a plant-based diet low in cholesterol may help to reduce the risk of gestational diabetes.