Could fish consumption reduce the risk of hypertensive disorders of pregnancy?
A new study from Japan investigates the potential correlation between fish consumption and a reduced risk of hypertensive disorders during pregnancy. Researchers analyzed data on polyunsaturated fatty acid intake to determine if diet can serve as a modifiable factor for prenatal health.
Why it matters
Hypertensive disorders affect up to 10% of pregnancies globally; identifying dietary interventions could significantly improve maternal and fetal health outcomes.
edited by Swati Mestri , reviewed by Andrew Zinin
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Add to Preferred Sources Prospective study from Japan explores the potential link between fish consumption before and during pregnancy and the risk of hypertensive disorders of pregnancy. Credit: Professor Kei Hamazaki from the University of Toyama, Japan A new prospective study from Japan explored whether fish consumption before and during pregnancy is linked to hypertensive disorders of pregnancy, including gestational hypertension and preeclampsia. Researchers analyzed data from women in Japan, examining fish consumption and n-3 and n-6 polyunsaturated fatty acid (PUFA) intake across different stages of pregnancy. The results reveal a pattern that may have implications for preconception and prenatal nutrition.
The study was published in the European Journal of Nutrition on Sept. 8, 2026.
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