What mothers eat during pregnancy and breastfeeding may shape the health of both mother and child in lasting ways. Two new studies suggest that eating more plant protein, fiber and healthy fats during pregnancy and breastfeeding supports both maternal recovery and infant health.
New research from the University of Barcelona, published in EBioMedicine, found that women who followed a Mediterranean-style eating pattern, rich in vegetables, legumes, whole grains, fish and healthy oils, had healthier gut microbes, stronger immune responses and less fat gain. Keeping this diet during breastfeeding also appeared to help the body return to balance more effectively after childbirth.
“The results reveal that a diet similar to the Mediterranean diet and enriched with fish oil, soya protein and inulin has beneficial effects on lipid metabolism, the composition of the microbiota and the immune response during pregnancy and breastfeeding, and improves maternal health,” said Professor Francisco J. Pérez-Cano of the University of Barcelona.
Infants benefited as well. Babies whose mothers ate this way had fewer and less severe infections, an effect linked to both breast milk and the gut microbiome. Researchers highlighted the protective role of compounds such as immunoglobulin A (IgA), an antibody in breast milk that helps guard against infections.
María José Rodríguez Lagunas, a member of the research team, said the effects of maternal diet extend “to short- and long-term outcomes for both mother and child.” She added that “there is a notable lack of research on the underlying mechanisms, particularly those that could improve the physiological recovery of the mother after childbirth.”
While the biological mechanisms aren’t fully mapped, the findings reinforce current advice: balanced diets in pregnancy and breastfeeding with plenty of fiber, plant protein and healthy fats can make a meaningful difference for both moms and babies.
This research was supported by La Marató de TV3 and conducted by the University of Barcelona’s Nutrition and Food Safety Research Institute in collaboration with the Institute of Agrochemistry and Food Technology.