Researchers at Oregon Health & Science University’s Center for Mental Health Innovation have identified a potential link between maternal diet during pregnancy and an increased risk of mental health disorders in offspring, particularly during the third trimester. The study, published in Scientific Reports, adds to growing evidence suggesting that maternal health factors play a critical role in infant neurodevelopment, influencing the brain’s formation and function.
The research assessed the effects of maternal diets during the second and third trimesters on the behavioral outcomes of children. It found that high-glycemic index foods—those that cause a rapid rise in blood sugar—consumed during pregnancy may negatively impact infant temperament and behavioral patterns as they grow.
This study is part of ongoing research led by Elinor Sullivan, Ph.D., professor of psychiatry and behavioral neuroscience at OHSU School of Medicine, and Hanna Gustafsson, Ph.D., associate professor of psychiatry at the same institution. Their work aims to understand how environmental factors, including diet, influence fetal brain development.
Lead author Elizabeth Wood, Ph.D., assistant professor of psychiatry, highlighted the implications of these findings. “These results open up opportunities to improve maternal nutrition, offering dietary guidelines and specific interventions that could positively affect offspring behavioral health,” she said. “They underscore the importance of policies that ensure access to healthy food and education during pregnancy.”
In the study, more than 300 participants provided information on their dietary intake, underwent body composition assessments, and gave blood samples during the second and third trimesters. Researchers then calculated the participants’ glycemic index, categorizing their diets based on the blood sugar impact of foods consumed. High-glycemic foods, such as packaged cereals, white bread, and chips, were compared to low-glycemic foods like fruits, vegetables, and whole grains.
At approximately six months old, infants were assessed for behavioral traits and temperament. Researchers also conducted laboratory evaluations to examine emotional regulation, a key indicator of early mental health risk. The findings revealed a strong correlation between a higher dietary glycemic index during pregnancy and increased risk of mental health challenges in infancy, but only for those whose mothers consumed high-glycemic foods in the third trimester. This suggests that the third trimester may be a particularly sensitive period for dietary impacts on fetal brain development.
Jamie Lo, M.D., MCR, associate professor of obstetrics and gynecology at OHSU, emphasized the clinical significance of the findings. “Nutrition throughout pregnancy is vital, but these results suggest that the third trimester is especially critical for maternal diet quality,” Lo explained. “It provides an opportunity for healthcare providers to intervene, even after the first trimester, and potentially improve the mental health outcomes of children.”
To support healthy maternal nutrition, OHSU’s Center for Women’s Health has developed the My Pregnancy Plate model, which encourages a balanced, varied, and moderate approach to food choices. The center also offers personalized counseling with registered dietitians to help patients meet their nutritional goals.
Looking ahead, the research team hopes their work will inform dietary recommendations for pregnant women and improve access to nutritious foods, ultimately contributing to better health outcomes for mothers and their children. Sullivan added, “By intervening during pregnancy, we are not only helping the pregnant individual but also potentially shaping the health of future generations.”
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