Preeclampsia is a pregnancy complication that causes high blood pressure and puts stress on your organs, most often your liver or kidneys. A preeclampsia diet can’t prevent or treat the condition, but it’s an effective way to manage it.

We don’t fully know why preeclampsia develops, but your diet is one of the factors that you can control. As a holistic pregnancy nutritionist, I’ve seen women have a lot of success with the modified Brewer’s diet to support a healthy pregnancy.

Being high-risk for preeclampsia or getting diagnosed with the condition is scary, but most women with preeclampsia, when cared for properly, go on to deliver healthy babies. Here’s how your diet can help:

What Is Preeclampsia?

Preeclampsia typically develops after 20 weeks of pregnancy. It causes high blood pressure and protein in the urine, signaling that your kidneys and other organs are under strain.

The condition ranges from mild to severe and, if left unmanaged, can lead to serious complications for both mother and baby.

Researchers don’t fully understand why preeclampsia develops, but a few different factors likely play a role:

• Problems with placental blood vessel development early in pregnancy can restrict blood flow and trigger inflammatory responses
• Your immune system may react abnormally to the placenta, treating it as a foreign object and not a normal part of pregnancy
• Pre-existing conditions like chronic high blood pressure, diabetes, or autoimmune disorders are known preeclampsia risk factors
• First pregnancies, advanced maternal age, carrying multiples, and a family history of preeclampsia all raise risk, too

Now, you can’t change your genetics or history, but you can help your body handle the demands of pregnancy better through the foods you choose. This is where your diet starts to play a role.

Preeclampsia and Diet: Is There a Link?

Yes, research shows a clear connection between maternal diet and preeclampsia.

According to the Preeclampsia Foundation, healthy maternal diets rich in fruits, vegetables, whole grains, fish, and chicken were associated with 22% reduced odds of developing preeclampsia.

On the other hand, diets high in ultra-processed foods and added sugars increased the odds of preeclampsia by 28%.

In other words, the quality of your diet during pregnancy (and when trying to conceive!) affects how well your body manages inflammation, blood pressure, and the demands of growing a baby. 

Whole, nutrient-rich foods give your body what it needs to handle pregnancy’s workload better. 

Learn more about building a healthy pregnancy diet.

What Is the Best Diet for Preeclampsia?

A few different dietary approaches have been studied for preeclampsia prevention and management, including the DASH diet and the Mediterranean diet.

As a holistic nutritionist, I focus on the modified Brewer’s diet because it addresses the unique metabolic needs of growing a baby, and I’ve seen many of my clients have a lot of success with it.

The modified Brewer’s diet emphasizes adequate protein, nutrient-dense whole foods, and enough calories to support both mother and baby.

It was created by Dr. Tom Brewer in the 1960s and has been used by midwives and nutritionists for decades to support healthy pregnancies and reduce complications like preeclampsia.

How Does the Modified Brewer’s Approach Work?

The modified Brewer’s diet brings together a few different components that work together to support your body during pregnancy.

Adequate protein intake

Protein helps your body build new tissue, produce hormones, and maintain healthy blood volume during pregnancy. Low protein intake has been linked to higher preeclampsia risk. Aim for 80-100 grams of protein daily from sources like eggs, quality meat, fish, dairy, and legumes.

Nutrient-dense whole foods

Whole foods provide vitamins, minerals, and other compounds your body uses to manage inflammation and blood pressure. Focus on fresh vegetables, fruits, whole grains, quality meats, dairy, and healthy fats.

Micronutrient support

Different vitamins and minerals play important roles in preventing and managing preeclampsia:

• Calcium supports healthy blood pressure
• Magnesium helps relax blood vessels and prevent muscle tension
• Vitamin D, folate, and other B vitamins support placental development and reduce inflammation

I recommend pregnant women get these nutrients from food first, but a high-quality prenatal vitamin can help fill the gaps when needed.

Learn more about the most important micronutrients for pregnancy.

Blood sugar stability

Keeping your blood sugar stable throughout the day helps reduce inflammation and supports healthy blood pressure.

Eat regular meals that combine protein, fat, and complex carbohydrates. It’s also important to avoid long gaps between meals and to limit refined sugar and white flour products that cause spikes and crashes.

Hydration

Drinking enough water supports your increased blood volume during pregnancy and helps your kidneys function well. Dehydration can concentrate your blood and stress your organs. Aim for at least 8-10 glasses of water daily, and more if you’re active or in a hot climate.

How to Build Your Preeclampsia Diet Plate

Following the modified Brewer’s diet, your every meal should include:

• Quality protein (a palm-sized portion or 25-30 g): chicken, beef, fish, eggs, Greek yogurt, cottage cheese, properly soaked beans
• Colorful vegetables (at least half your plate): leafy greens, bell peppers, broccoli, carrots, tomatoes, squash
• Complex carbohydrate (whole grains or starchy vegetables): brown rice, quinoa, oats, sweet potatoes
• Healthy fat (1-2 tablespoons): olive oil, avocado, nuts, seeds, butter
• Calcium-rich food (aim for 2-3 servings daily across meals): full-fat dairy products, sardines, leafy greens

If you’re not sure where to start with eating healthier during pregnancy, my Blood Sugar Support for Pregnancy Guide can help.

Diet for Preeclampsia: What to Avoid

Some foods can worsen inflammation, spike blood sugar, and stress your organs during pregnancy.

While these don’t have to be strictly off-limits, it’s important to limit them and treat them as occasional indulgences and not a regular part of your diet:

• Ultra-processed foods
• Added sugars
• Refined carbohydrates
• Trans fats and industrial seed oils, such as soybean, corn, and canola oil
• Excessive caffeine
• Alcohol

Learn more about my Live Well Pregnancy Journey and how to build nutrient-dense, delicious meals to support you during pregnancy.

Should You Avoid Salt with Preeclampsia?

No! For years, pregnant women were told to restrict salt to prevent preeclampsia, but research doesn’t support this advice.

Your blood volume increases by about 50% during pregnancy, and your body needs sodium to maintain that expanded volume. In other words, restricting salt can actually be actively harmful. Salt also supports adrenal function and helps your body manage stress.

Unless your doctor has told you to limit sodium, use salt to taste on your food. Also, choose high-quality sea salt or Himalayan pink salt, which contain trace minerals alongside sodium.

Optimize Your Pregnancy and Postpartum with Personalized Nutrition

Eating well during pregnancy supports both you and your baby. The modified Brewer’s diet can help prevent and manage preeclampsia, but it can often be hard to figure out what exactly to eat and when on your own.

As a holistic nutritionist, I work with pregnant women to create personalized nutrition plans that reduce pregnancy complications, support healthy baby development, and prepare your body for postpartum recovery.

Learn more about working with me inside the Ancestral Motherhood Method!