Gestational Diabetes: What It Is, Risk Factors, and Nutrition Guidelines During Pregnancy

Today, 1 in every 11 adults has diabetes, and there has also been a significant increase in diabetes that develops during pregnancy. One in every 7 births is affected by gestational diabetes.

So, what is gestational diabetes?

Scientifically known as gestational diabetes mellitus (GDM), it is a glucose intolerance that is first diagnosed during pregnancy. GDM occurs in approximately 7% of pregnancies. It usually develops after the 24th week of pregnancy due to placental hormones blocking the effects of insulin (increasing insulin resistance). More than 50% of mothers who experience gestational diabetes have a higher risk of developing type 2 diabetes within 5–10 years after delivery.

How Is It Diagnosed?

To diagnose gestational diabetes, all pregnant women undergo a screening test between the 24th and 28th weeks of pregnancy by drinking 50 grams of glucose. No special preparation is required before the test. If the blood glucose level measured one hour later is 140 mg/dL or higher, the test is repeated with 100 grams of glucose.

Many expectant mothers feel anxious about this test, but glucose loading has no harmful effects on the baby’s health. In fact, when consuming one portion of baklava and a glass of fruit juice, the body already takes in well over 50 grams of sugar. This test is important because it helps prevent complications that may arise from high blood sugar during pregnancy.

What Are the Risk Factors for Gestational Diabetes?

• Obesity

• History of gestational diabetes in previous pregnancies

• Glucose detected in urine

• Presence of diabetes in first-degree relatives

• Giving birth to a baby weighing more than 4.5 kg in a previous pregnancy

• Excess amniotic fluid in previous pregnancies

• Excessive weight gain (>20 kg) in a previous pregnancy

• Polycystic ovary syndrome (PCOS)

How Should You Eat If You Have Gestational Diabetes?

The physical and mental growth and development of the baby in the womb depend on the mother maintaining a balanced and adequate diet throughout pregnancy.

• Avoid refined flour products, table sugar, candy, desserts, and packaged foods containing added sugar.

• Choosing the right carbohydrates is crucial for blood sugar control. As carbohydrate sources, prefer whole-grain bread, bulgur, brown rice or whole-wheat pasta, fresh fruit, milk, and dairy products.

• Make sure to include cooked or fresh vegetables in main meals. This also helps prevent constipation during pregnancy.

• To meet daily calcium needs, consume 2 glasses of milk or yogurt per day.

The baby’s growth in the womb means an average accumulation of about 950 grams of protein. Therefore, to meet both iron and protein requirements during pregnancy, meat, chicken, fish, and eggs should be consumed regularly.

• Consume 3–4 servings of fruit daily.

• Maintain a meal pattern of 3 main meals and 3–4 snacks.

• If overweight, aim to reach your ideal weight before becoming pregnant. A woman with a normal weight should not gain more than 10–12 kg during pregnancy.

• Drink at least 8–10 glasses of water daily.

• Do not neglect regular follow-ups with a dietitian during pregnancy.

• Regular walking throughout pregnancy helps control blood sugar levels and supports an easier delivery.

Value yourself and your baby. Make healthy living your priority.