How does a low-sodium diet affect hypertension in pregnant women?

A low-sodium diet plays a significant role in managing hypertension, especially in pregnant women. By reducing sodium intake, the body is encouraged to retain less fluid, which helps decrease overall blood volume and pressure. Lower blood pressure is vital for both maternal and fetal health, as high blood pressure can lead to complications such as preeclampsia, placental abruption, and fetal growth restriction.

This dietary approach also supports the kidneys' ability to regulate fluid balance and manage blood pressure effectively. Consequently, implementing a low-sodium diet not only aids in lowering blood pressure but also minimizes the risk of fluid retention, which can exacerbate hypertensive conditions during pregnancy. Overall, it serves as a fundamental strategy in the management of hypertension in this vulnerable population.