Perinatal plasma carotenoid and vitamin E concentrations with maternal blood pressure during and after pregnancy.

Background and AimsFew studies examined influence of carotenoids and vitamin E on blood pressure or hypertension during and after pregnancy. We related perinatal plasma concentrations of individual carotenoids and forms of vitamin E, and their combination, to blood pressure and hypertension at late-pregnancy and 4 years post-pregnancy.Methods and ResultsIn 684 women of the Growing Up in Singapore Towards healthy Outcomes cohort, we quantified plasma carotenoids and vitamin E concentrations at delivery. Systolic and diastolic blood pressure (SBP, DBP) around 37-39 weeks’ gestation were extracted from obstetric records, and measured at 4 years post-pregnancy. Principal component analysis derived patterns of carotenoids (CP) and vitamin E. Associations were examined using linear or logistic regressions adjusting for confounders. Two carotenoid (CP1: α-, β-carotene, lutein; CP2: zeaxanthin, lycopene, β-cryptoxanthin) and one vitamin E (γ-, δ-, α-tocopherols) patterns were derived. CP1 (1SD score increment) was associated with lower SBP and DBP [β (95% CI): -2.36 (-3.47, -1.26) and -1.37 (-2.21, -0.53) mmHg] at late-pregnancy, and 4 years post-pregnancy [-1.45 (-2.72, -0.18) and -0.99 (-1.98, -0.01) mmHg]. Higher β-cryptoxanthin concentrations were associated with lower SBP and DBP [-1.50 (-2.49, -0.51) and -1.20 (-1.95, -0.46) mmHg] at late-pregnancy. Individual vitamin E and their pattern were not associated with blood pressure or hypertension.ConclusionHigher perinatal α-, β-carotene and lutein concentrations are associated with lower blood pressure in women at late-pregnancy and post-pregnancy. Foods rich in these carotenoids such as red-, orange- and dark-green-colored vegetables might be beneficial for blood pressure during and after pregnancy