Food insecurity has been linked to hypertension, diabetes, elevated cholesterol, and obesity—all cardiovascular risk factors and dangerous for pregnant women and infants. Researchers from Massachusetts General Hospital theorized that enrolling pregnant women in a program to ensure their access to food banks and other resources could help reduce their risks.
The researchers conducted a retrospective analysis of 1,295 women who visited the obstetrics clinic at a community health center. Of those, 145 (11%) were referred to Food for Families, which connects patients to resources such as the Supplemental Nutrition Assistance Program (SNAP) and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
Two-thirds of referred women enrolled in Food for Families. A majority rated their health as good, very good, or excellent. Most had never used a free meal program, soup kitchen, or food pantry, although 43% were eligible for SNAP, and 87% were enrolled in WIC.
The primary outcomes measured were trends in blood pressure (BP) and blood glucose during pregnancy. Blood pressure numbers trended “modestly better” for women in the intervention program. They had a better systolic BP (0.2015 mm Hg/wk lower) and diastolic BP (0.1049 mm Hg/wk lower) than those who were not referred. The researchers found no differences in blood glucose trend.
The findings suggest that programs to reduce food insecurity can improve cardiovascular health in pregnant women, the researchers say. If so, screening for food insecurity in obstetric care may be a useful tool—particularly if the next step is to get patients the food they need