Diet alone does not prevent or treat preeclampsia,[1][2] but certain dietary patterns may reduce the risk of developing this condition. In observational studies, diets higher in fruits and vegetables, low-fat dairy, whole grains, nuts, legumes, olive oil, and fish, and diets lower in ultra-processed foods were associated with reduced risks of preeclampsia.[3] Higher fiber intake (25-30 g/day) and high dietary potassium intake (>4.1 g/day) were also associated with reduced preeclampsia risk.[4] Moreover, fiber (specifically soluble fiber) improves blood markers such as low-density lipoprotein cholesterol (LDL-C). This may decrease the risk of developing cardiovascular disease, for which people who have had preeclampsia are at higher risk.[5][6]
However, intervention-based trials have failed to consistently show a benefit of dietary changes in either risk reduction or treatment of preeclampsia.[1][2]
Importantly, sodium (salt) intake is not associated with the development of preeclampsia, despite salt being associated with high blood pressure conditions outside of pregnancy.[7] Therefore, pregnant people with preeclampsia most likely do not need to restrict salt in their diet.