A new study finds that women who incorporate more vitamin C into their diets, lower their risk of developing gestational diabetes. 

Nianhong Yang, PhD, a professor and director of the department of nutrition and food hygiene at Tongji Medical College, Huazhong University of Science and Technology in Hubei, China, studied the data of over three thousand pregnant women during the gestational period. Participants provided lifestyle information through a questionnaire and vitamin C supplement intake and dietary behavior were assessed via in-person interviews.

“The researchers defined dietary vitamin C intake into three groups: inadequate (< 115 mg per day), adequate (115 mg per day to 200 mg per day) and above adequate (> 200 mg per day).”

During the study 344 women developed gestational diabetes and 744 women had “inadequate” vitamin C intake. “The primary source of dietary vitamin C consumption was leafy green vegetables, cabbage and chili, along with other fruits and vegetables.” 

The study found that women with above adequate vitamin C intake were less likely to develop gestational diabetes. However, women with inadequate had a negative correlation with gestational diabetes. 

To learn more: Diet high in vitamin C could protect against gestational diabetes – Healio 

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