Charlyn Fargo Ware: Here's How Diet Can Affect Miscarriage Risks |  Your health

Charlyn Fargo Ware: Here’s How Diet Can Affect Miscarriage Risks | Your health

Eating a healthy diet may help reduce the risk of a miscarriage, according to research at the University of Birmingham.

Researchers analyzed 20 studies that explored women’s eating habits in the months before and shortly after conceiving a baby to see whether studies showed an association with a lower or higher chance of miscarriage.

The study was published in the journal Fertility and Sterility.

Researchers have found that a diet rich in fruits, vegetables, seafood, dairy products, eggs and whole grains reduces miscarriage risk.

When compared to low consumption, high intake of fruit may be associated with a 61% reduction in miscarriage risk and high vegetable intake may be associated with a 41% reduction in miscarriage risk.

The researchers found a 37% reduction for dairy products, 33% for grains and 19% for seafood and eggs.

Led by Dr. Yealin Chung, researchers also looked at whether predefined dietary types, such as the Mediterranean diet or fertility diet, could also be linked to miscarriage risk.

They could not find evidence that following any of these diets lowered or raised risk. However, a whole diet containing healthy foods overall, or foods rich in antioxidant sources, and low in pro-inflammatory foods or unhealthy food groups may be associated with a reduction in miscarriage risk for women.

A diet high in processed food has been shown to be associated with doubling of miscarriage risk, however.

The studies included in the analysis focused on the periconception period — a period before and during the first three months of pregnancy.

Data collected from a total of 63,838 healthy women of reproductive age was included, with information on their diets typically collected through food frequency questionnaires for each study.

The bottom line? A healthy diet is always helpful, including for those wanting to conceive.


Q: Is instant oatmeal as good as regular oatmeal?

A: All forms of oats are nutritious because they are fiber-rich whole grains. They are naturally low in saturated fat and sodium and are a good source of phosphorus, selenium and manganese.

Oats are high in beta-glucan, a soluble fiber associated with reducing blood cholesterol levels and colon cancer risk.

The nutritional content of instant oats is the same as other types of oats — steel cut, Irish, Scottish and old fashioned, according to Judith Thalheimer, registered dietitian and managing editor of Tufts Health & Nutrition Letter.

Instant oats are digested more quickly than regular oats, and therefore raise blood sugar levels faster, she adds. The concern is that instant oats are frequently found in products that contain added sugars and flavorings.

Lower Sugar Strawberry Rhubarb Crisp

Spring always brings asparagus, strawberry and rhubarb season. My mom used to raise all three.

Ever wonder why strawberries and rhubarb are often paired together? It’s because they are typically harvested together. Strawberries help balance the sharp taste of rhubarb.

Here’s a recipe from Eating Well for a lower sugar strawberry rhubarb crisp.


  • 3 cups chopped fresh or frozen, thawed and drained rhubarb (about 12 ounces)
  • 2 cups sliced ​​strawberries (about 12 ounces)
  • 3 tablespoons granulated sugar, divided
  • 2 tablespoons cornstarch
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely chopped ginger
  • ¼ teaspoon fine salt, divided
  • 1 cup rolled oats
  • ¼ cup white whole-wheat, whole-wheat pastry, all-purpose or all-purpose gluten-free flour
  • 4 teaspoons unsalted butter, melted
  • 2 tablespoons plus 2 teaspoons canola oil or other mild-flavored oil such as grapeseed or safflower
  • 1 teaspoon ground ginger


Preheat oven to 350 degrees. In a large bowl, combine rhubarb, strawberries, 2 tablespoons sugar, cornstarch, orange zest, vanilla, chopped ginger and ⅛ teaspoon salt. Transfer to a shallow 2-quart baking dish.

In a medium bowl, combine oats, flour, remaining 1 tablespoon sugar, butter, oil, ground ginger and remaining ⅛ teaspoon salt. Sprinkle crumb mixture over fruit.

Bake until fruit is bubbly around the edges and topping has browned, 30 to 35 minutes. Let cool on wire rack for about 10 minutes before serving.


Serves 6

Per serving: 213 calories, 3 g protein, 29 g carbohydrate, 10 g fat (2 g saturated), 4 g fiber, 10 g sugar (6 g added), 97 mg sodium


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