Mediterranean diet may improve IVF success rate upto 70 % due to Antioxidants to support Embryo growth:
A Mediterranean diet can greatly increase a woman’s chances of having a baby through IVF due to antioxidents present in Fruits and Vegetables, scientists say.
Women in a trial who ate more fresh vegetables, fruit, whole grains, legumes, fish and olive oil while undergoing the treatment had an almost 70 per cent better chance of conceiving than women eating less healthily.
Researchers from Harokopio University of Athens believe antioxidants in fruit and vegetables improves the quality of a woman’s eggs and also protects the womb, as when its lining is damaged it can be harder to become pregnant.
Researchers asked 244 women how often they ate certain groups of food in the preceding six months before they were given a MedDiet Score, which ranged from 0-55, with higher scores indicating greater adherence to the Mediterranean diet
The diet contains only a small amount of red meat but rich in whole grains, which can boost the quality of an embryo. Dr Nikos Yiannakouris, co-author of the study, said – ‘Women attempting fertility treatment should be encouraged to eat a healthy diet, such as the Mediterranean diet, because this may help increase the chances of successful pregnancy.
‘Our results suggest that the beneficial effect of the Mediterranean diet could be through increasing embryo survival.’
The effect was particularly strong for women under 35 who ate in this way for six months before having fertility treatment.
Dr Jane Stewart, chairman of the British Fertility Society, said: ‘A Mediterranean diet has long been thought of as a healthy approach to eating.
News Resource – dailymail.co.uk & telegraph.co.uk, January 30, 2018
Image from – medscape.com