Maternal vitamin A dietary intake during pregnancy has been found to be inversely associated with the risk of an incomplete formation of the diaphragm in the baby.
As this news story reminds us, proper intakes of essential micronutrients are vital during pregnancy. In a further illustration of this, other recent research has shown that women with higher intakes of vitamin C are less likely to develop diabetes during pregnancy.
Vitamin C is especially important during pregnancy as it is involved in a variety of key cellular functions such as antioxidant protection, hormone production, immune system support, bone formation, and maintaining the integrity of the blood vessels. It also enhances the absorption of iron and helps in the prevention of anemia in the mother.
Some pregnant women are susceptible to pregnancy-induced hypertension (high blood pressure), which is sometimes difficult to control and can result in a serious condition called eclampsia. Vitamin C, in combination with arginine, magnesium and other micronutrients, helps to increase the elasticity of the blood vessels and maintain normal blood pressure.