New study investigating diets in pregnancy to assess health guidelines

The study is currently recruiting healthy pregnant participants who are less than 20 weeks along, to explore how diet and supplement intake affect health.

In Aotearoa New Zealand, pregnant women are at risk of iodine deficiency, with the current guidelines recommending iodine supplementation only after pregnancy is confirmed. However, there is some evidence to suggest this may not be the best approach as iodine, along with other nutrients, is important during pregnancy for foetal development, so any deficiency can have lifelong consequences.

To investigate this area further, a study led by Associate Professor Louise Brough seeks to identify what micronutrients are lacking in the average New Zealand diet.

“We need to look beyond iodine alone and consider the broader spectrum of micronutrients, as the entire food supply plays a crucial role in ensuring everyone gets the nutrients needed for optimal health. Food is not only important for physiological health but also holds social and cultural significance. It’s essential that diets provide both the necessary nutrients for health and the enjoyment of eating. Through this research, we aim to explore how deficiencies in these nutrients, especially those involved in thyroid function, may impact the health of pregnant women and their developing babies.”

The results of the study will indicate how iodine impacts health in pregnancy and will be used to improve current guidelines and pave the way for safer recommendations on supplementation.

“Part of this study will examine why iodine supplementation studies in iodine-deficient countries have been ineffective. We may need to explore alternative strategies to combat potential health issues in pregnant women, especially considering the high rate of unplanned pregnancies and often the insufficient iodine intake before conception,” Dr Brough says.

“What happens to us early in life is important for our health later on. My hope is that this research will help future generations and ensure guidelines provide the best recommendations for healthy mothers and babies.”

The reemergence of dietary iodine deficiency was seen in the New Zealand population in the early 2000s. To combat this, New Zealand introduced iodine fortification into our bread in 2009, and since 2010, all pregnant and breastfeeding women have had access to subsidised iodine supplements. Most New Zealand adults now have adequate iodine intake; however, pregnant women and their infants are still at risk of deficiency. Iodine can naturally be found in fish, seaweed, dairy products including milk cheese and yoghurt, eggs and iodised salt.

If you are interested in learning more about your diet and health during pregnancy, are 18 years or older and less than 20 weeks pregnant, click here to read more about the criteria and complete the sign up form.

Please email [email protected] for more information.

This study forms part of our food and nutrition research at Te Kunenga ki Pūrehuroa Massey University. The Human Nutrition Research Unit (HNRU) forms part of the School of Food Technology and Natural Sciences. The team, led by Associate Professor Louise Brough and Dr Janet Weber, aims to evaluate the effect of food and diets on people’s wellbeing. Their expertise extends to the assessment of bone density, body composition and skin quality, as well as the effects of foods on non-communicable diseases, and forms part of the wider food technology expertise.