Research in effects of dietary supplements during pregnancy

Much of Edwards' career focused on the eating habits of pregnant African-American women.[1] In a paper that was published in May 1953, Edwards partook in a study that attempted to analyze the effects of dietary supplements during the pregnancies of anemic women. The women were given either high mineral, high protein or high vitamin supplements. Results showed that women across all three conditions in study were showing the recommended intake levels of calories, proteins, calcium, iron, vitamin A and riboflavin. Moreover, these women also had higher red blood cell counts as well as hemoglobin concentrations, following the study. Several correlative conclusions were drawn, among them that the occurrences of birth-related complications in pregnant women with poor diets were higher than in pregnant women who had better diets. Additionally, good diets were correlated with an increase in infant length and weight. Edwards noted that the dietary supplements used in this experiment were both relatively inexpensive and common. She suggested that pregnant women of lower incomes maintain a highly nutritive diet based on these cheap and available foods.

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Category:
Food Sciences

Completion Status:
yes

Patent Number:
N/A

Co-Inventor:
none