Researchers compared the eating habits of 65 women who had early pregnancy loss with 65 women who had healthy pregnancies. They found that women with healthy pregnancies ate more fruits, vegetables, and foods rich in important nutrients like folate and omega-3 fatty acids. Women who had miscarriages tended to eat fewer nutrient-rich foods and took fewer vitamins. While this study suggests that good nutrition during the first three months of pregnancy may help protect against miscarriage, it’s important to remember that miscarriage has many causes, and diet is just one factor that researchers are studying.

The Quick Take

  • What they studied: Whether the foods pregnant women eat during the first three months of pregnancy affect their chances of having a miscarriage
  • Who participated: 130 women in Istanbul, Turkey, average age 28.5 years. Half had experienced a first miscarriage, and half had healthy pregnancies. The groups were matched by age, weight, and number of previous pregnancies to make fair comparisons.
  • Key finding: Women with healthy pregnancies ate significantly more nutrients including fiber, folate (a B vitamin), vitamin C, omega-3 fatty acids, and minerals like potassium and iodine compared to women who had miscarriages. They also took more vitamins and ate more regular meals throughout the day.
  • What it means for you: Eating a nutrient-rich diet with plenty of vegetables, fruits, whole grains, and foods containing omega-3s during early pregnancy may help reduce miscarriage risk. However, this study shows a connection, not proof of cause-and-effect, and miscarriage has many causes beyond diet. Always discuss nutrition with your healthcare provider.

The Research Details

This was a case-control study, which means researchers looked backward in time to compare two groups of women. One group (cases) had experienced a miscarriage, and the other group (controls) had healthy pregnancies. Both groups were matched for age, body weight, and pregnancy history to make the comparison fair. Researchers collected information about what the women ate using a detailed food questionnaire, asked about their eating habits, and tested their nutrition knowledge. They then compared the nutrient intake between the two groups to see if there were differences.

The study took place at a hospital in Istanbul, Turkey between May and October 2024. Women in the case group had experienced their first miscarriage, and women in the control group were in their first trimester with no history of miscarriage. Both groups answered questions about their diet, completed a food frequency questionnaire (a detailed list of foods asking how often they ate them), and took a test measuring their nutrition knowledge.

This research approach is valuable because it allows researchers to look at what women ate before and during their miscarriage to see if there are patterns. By matching the two groups carefully (same age, weight, and pregnancy history), researchers could focus on diet as a potential factor rather than other differences between the groups. Understanding whether nutrition plays a role in miscarriage prevention is important because diet is something women can control and improve.

This study has several strengths: it carefully matched the two groups to reduce bias, used standardized questionnaires to measure diet and nutrition knowledge, and collected detailed dietary information. However, there are limitations to consider: it’s a relatively small study with only 130 women from one hospital in Turkey, so results may not apply to all populations. Because it’s a case-control study looking backward, it can show associations but cannot prove that poor diet causes miscarriage. Women may not remember exactly what they ate months earlier, which could affect accuracy.

What the Results Show

Women with healthy pregnancies had significantly higher intake of several key nutrients compared to women who experienced miscarriage. These nutrients included carbohydrates, dietary fiber, monounsaturated fats (healthy fats), omega-3 fatty acids, folate (vitamin B9), vitamin C, potassium, iodine, and overall minerals. The differences were statistically significant, meaning they were unlikely to be due to chance.

Beyond just nutrient intake, women with healthy pregnancies also showed better eating patterns. They were more likely to take dietary supplements (like prenatal vitamins), eat regular meals throughout the day, and have more frequent eating occasions (snacking between meals). These healthier eating habits were also significantly more common in the group with healthy pregnancies.

Women with healthy pregnancies also demonstrated higher nutrition knowledge, suggesting they understood more about what foods are important for health. This knowledge may have translated into better food choices during their pregnancy.

The study found that dietary supplement use was significantly higher in women with healthy pregnancies, suggesting that taking vitamins and minerals (particularly prenatal vitamins) may be protective. Regular meal patterns and eating between meals were also more common in the healthy pregnancy group, indicating that consistent eating throughout the day may be beneficial. The higher nutrition knowledge scores in the healthy pregnancy group suggest that education about nutrition might help women make better food choices.

This research adds to existing knowledge about pregnancy and nutrition by specifically examining the first trimester, which is a critical time for fetal development. Previous research has suggested that certain nutrients like folate, omega-3 fatty acids, and vitamin C are important for pregnancy health. This study supports those findings by showing that women with adequate intake of these nutrients had fewer miscarriages. The focus on nutrition knowledge is newer and suggests that helping women understand nutrition may be as important as the nutrients themselves.

This study has important limitations. It included only 130 women from one hospital in Turkey, so results may not apply to other countries or populations with different diets and healthcare systems. Because the study looked backward at what women ate, they may not remember their diet accurately, especially if the miscarriage happened months earlier. The study shows that women with miscarriages ate differently, but it cannot prove that poor diet caused the miscarriage—other factors like infections, genetic problems, or hormonal issues could be involved. Additionally, women who experienced miscarriage might have changed their eating habits after the loss, which could affect the results. The study is observational, not experimental, so we cannot be certain about cause-and-effect relationships.

The Bottom Line

Based on this research, women planning pregnancy or in early pregnancy should aim to eat a balanced diet rich in fruits, vegetables, whole grains, and foods containing omega-3 fatty acids (like fish and nuts). Taking a prenatal vitamin containing folate is recommended and supported by this research. Eating regular meals and snacks throughout the day appears beneficial. However, these recommendations come from one study showing associations, not definitive proof. Always discuss nutrition and supplementation with your healthcare provider, especially if you have a history of miscarriage or other pregnancy concerns. Confidence level: Moderate—this is one study that supports existing nutrition recommendations but doesn’t establish new standards.

Women who are pregnant or planning to become pregnant should pay attention to these findings, particularly those with a history of miscarriage. Healthcare providers caring for pregnant women should consider discussing nutrition with their patients. This research is less relevant to women who are not pregnant or planning pregnancy. Men should also care about this research as partners and supporters of pregnant women, as they can help encourage healthy eating habits.

Nutrition changes should ideally begin before pregnancy or as soon as pregnancy is confirmed. The first trimester (first 12 weeks) is the critical period studied here. Benefits of improved nutrition may take several weeks to show in blood work, but the protective effects would theoretically apply throughout the first trimester and beyond. If you’re making dietary changes, give yourself at least 4-8 weeks to establish new habits before expecting to see changes in how you feel.

Want to Apply This Research?

  • Track daily intake of key nutrients: folate (aim for 400-600 mcg), omega-3 fatty acids (aim for 200-300 mg DHA), vitamin C (aim for 85 mg), and fiber (aim for 25-30g). Log meals daily and note whether you took prenatal vitamins. Monitor meal frequency—aim for 3 meals plus 1-2 snacks daily.
  • Set a reminder to take prenatal vitamins at the same time each day. Use the app to plan meals that include at least one folate-rich food (leafy greens, legumes), one omega-3 source (fish, walnuts, flaxseed), and one vitamin C source (citrus, berries, bell peppers) daily. Schedule meal times to ensure eating every 3-4 hours.
  • Weekly review of nutrient intake against targets. Monthly assessment of meal consistency and supplement adherence. Track any changes in energy levels or pregnancy symptoms. Share reports with healthcare provider at prenatal visits to discuss whether nutrition goals are being met.

This research shows an association between nutrition and pregnancy outcomes but does not prove that diet alone prevents miscarriage. Miscarriage has multiple causes including genetic factors, infections, hormonal issues, and other medical conditions. This study should not be used to blame women who experience miscarriage or suggest that diet was the cause. If you are pregnant, have experienced miscarriage, or are planning pregnancy, consult with your healthcare provider before making significant dietary changes or starting supplements. This information is educational and not a substitute for medical advice from your doctor or midwife.